Advances in Food Diagnostics

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Advances in Food Diagnostics

Advances in Food Diagnostics
English | ISBN: 0813822211 | 2007 | PDF | 384 pages | 16,1 mb

Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. As a derivative of the larger medical diagnostic industry and other diagnostic areas (e.g., veterinary, environmental, and agricultural), the technology of food diagnostics is rapidly changing.
Advances in Food Diagnostics provides the most updated professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldra, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: a review of two novel technologies to evaluate fresh products; a detailed description and analysis for each of six specific modern diagnostics; an analysis of data processing; and a discussion on 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. An introduction on the safety and quality of each stage of the food chain is followed by the four approaches.The first approach is to conduct an objective evaluation of the sensory attributes of fruits and vegetables, among other products, using sophisticated modern techniques such as optical and mechanical technologies. The second approach is to review six modern diagnostic techniques: (1) the application of ultra sounds to monitor the quality of food products without affecting their integrity, i.e., non-destructive or non-invasive practices; (2) the use of biosensors and electronic noses for evaluating the safety and quality of agricultural and horticultural product; (3) the principles and applications of immunodiagnostics, e.g., fundamentals, application in food safety; (4) the current status of using molecular biology to detect and characterize foodborne pathogens and to identify genetically-modified food or food components; (5) protein-based technology to detect and identify genetically-modified food or food components, and (6) the detection of biochemical markers with rapid chromatographic techniques. The third approach used in the book analyzes the basics and advanced application of computer technology in handling data, sampling and food diagnostics. Finally, the book provides an overview of the business end of food diagnostics by identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analyzing the trends of diagnostic devices within the food and related industries. Advances in Food Diagnostics offers the food professional what its title promises - the latest advances in food diagnostics and analysis.

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