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Advances in Food Diagnostics

Leo M. L. Nollet (Editor), Fidel Toldrá (Editor), Y. H. Hui (Editorial coordination by)
ISBN: 978-0-470-27652-5
384 pages
February 2008, Wiley-Blackwell
Advances in Food Diagnostics (0470276525) cover image


Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. Advances in Food Diagnostics provides the most updated, comprehensive professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldrá, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: reviewing novel technologies to evaluate fresh products; describing and analyzing in depth several specific modern diagnostics; providing an analysis of data processing; and discussing global marketing with an insight into future trends.

While covering conventional (typically lab-based) methods of analysis, the book focuses on leading-edge technologies that are being or about to be introduced. The book looks at areas such as food quality assurance, safety and traceability. Issues such as improved quality control, monitoring pesticide and herbicide residues in food, determining the nutritional content of food and distinguishing between GM and "conventional" foodstuffs are covered. Advances in Food Diagnostics offers the food professional what its title promises – the latest advances in food diagnostics and analysis.

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Table of Contents

Contributors vii

Preface xi

1. Assuring Safety and Quality along the Food Chain 1
Gerhard Schiefer

2. Methodologies for Improved Quality Control Assessment of Food Products 11
Manuel A. Coimbra Sílvia M. Rocha and António S. Barros

3. Application of Microwaves for On-line Quality Assessment 49
Ruth De los Reyes Marta Castro-Giráldez Pedro Fito and Elías De los Reyes

4. Ultrasounds for Quality Assurance 81
Bosen Zhao Otman A. Basir and Gauri S. Mittal

5. NMR for Food Quality and Traceability 101
Raffaele Sacchi and Livio Paolillo

6. Electronic Nose for Quality and Safety Control 119
Naresh Magan and Natasha Sahgal

7. Rapid Microbiological Methods in Food Diagnostics 131
Daniel Y. C. Fung

8. Molecular Technologies for Detecting and Characterizing Pathogens 155
Geraldine Duffy and Terese Catarame

9. DNA-Based Detection of GM Ingredients 175
Alexandra Ehlert Francisco Moreano Ulrich Busch and Karl-Heinz Engel

10. Protein-Based Detection of GM Ingredients 199
A. Rotthier M. Eeckhout N. Gryson K. Dewettinck and K. Messens

11. Immunodiagnostic Technology and Its Applications 211
Didier Levieux

12. Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)Chemical Markers 229
M-Concepción Aristoy Milagro Reig and Fidel Toldrá

13. Sampling Procedures with Special Focus on Automatization 253
K. K. Kleeberg D. Dobberstein N. Hinrichsen A. Müller P. Weber and H. Steinhart

14. Data Processing 295
Riccardo Leardi

15. Data Handling 323
Philippe Girard Sofi ane Lariani and Sébastien Populaire

16. The Market for Diagnostic Devices in the Food Industry 347
Hans Hoogland and Huub Lelieveld

Index 359

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Author Information

Leo M.L. Nollet, PhD is professor of Biochemistry, Aquatic Ecology, and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.

Fidel Toldrá, PhD is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain and serves as European Editor of Trends in Food Science and Technology and Editor-in-Chief of Current Nutrition & Food Science. His research is focused on food (bio)chemistry and analysis.

Administrative Editor Y.H. Hui, PhD, West Sacramento, CA is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, medicine, and law, including Handbook of Food Science, Technology and Engineering (4 volumes); Food Processing: Principles and Applications; and Handbook of Fruits and Fruit Processing.

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The Wiley Advantage

  • Describes and analyzes in depth several specific modern diagnostics

  • Covers areas such as food quality assurance, safety and traceability

  • Focuses on leading-edge technologies that are being or about to be introduced
  • Reviews the application of computer technology in handling data, sampling and food diagnostics
  • Most updated, comprehensive professional reference source available

  • Over 40 renowned international contributors
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