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Green Chemistry in Food Analysis: Conventional and Emerging Approaches

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Author:   Shahid Ul Islam (Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (Central University), New Delhi, India) ,  Chaudhery Mustansar Hussain (Adjunct Professor and Director of Chemistry & EVSC Labs, Department of Chemistry and Environmental Science, New Jersey Institute of Technology (NJIT), Newark, NJ, USA) ,  Chaudhery Mustansar Hussain (Adjunct Professor and Lab Director, Department of Chemistry and EVSC, New Jersey Institute of Technology, Newark, NJ, USA)
Publisher:   Elsevier - Health Sciences Division
Imprint:   Elsevier - Health Sciences Division
Weight:   0.650kg
ISBN:  

9780443189579

ISBN 10:   0443189579
Pages:   406
Publication Date:   08 December 2023
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Traditional analytical methods in food industry: Current challenges and issues in food analysis PART 1: Green Chemistry in food analysis: Conventional approaches 2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis 3. Sustainable Supercritical fluid and microextraction technology in food sample preparation 4. Recent trends of microextraction method in sample preparation 5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples 6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants 7. Recent advances in non-invasive HPLC in analysis of food additives for quality control 8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection 9. Chemometrics tools in food analysis Part 2: Green Chemistry in Food Analysis: Emerging approaches 10. Green adsorbents and solvents in food analysis 11. Role of artificial intelligence in sustainable food analysis 12. Development of Nanozyme based sensor technology in food analysis 13. Development of Paper-based microfluidic technology for food quality analysis 14. Design and development of Microfluidic chromatography technology in food analysis 15. Emerging analytical techniques in detection of food allergens 16. Emerging analytical techniques in analysis of food dyes 17. Emerging analytical techniques for determination of foodborne pathogens 18. Emerging analytical techniques for sensing of mycotoxins in food 19. Emerging analytical techniques for analysis of pesticides 20. Emerging analytical techniques in food safety and biosecurity

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Author Information

Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (Central University), New Delhi, India. Prior to joining Jamia, he was a Fulbright Scientist at the University of California Davis, United States. He works at the interface of materials science and textile engineering, with an emphasis on the functionalization of textile and polymeric materials for use in different applications. Chaudhery Mustansar Hussain is an adjunct professor and lab director in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), United States. His research is focused on sustainability, nanotechnology & advanced materials, environmental management, analytical chemistry, and other various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of several books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.

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