Biosensors in Food Processing, Safety, and Quality Control

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.

Amperometric Biosensors in Food Processing, Safety, and Quality Control, İsmail Hakkı Boyacı and Mehmet MutluBasic Principles of Optical Biosensors in Food Engineering, Ebru Akdoğan and Mehmet MutluMass Sensitive Biosensors: Principles and Applications in Food, Selma MutluBiosensing for Food Safety, María Isabel Pividori and Salvador AlegretElectrochemical DNA Biosensors in Food Safety, Pınar Kara, Ozan Kılıçkaya, and Mehmet Şengün ÖzsözBiosensors for the Assessment of Natural Toxins in Food, Beatriz Prieto-Simón, Thierry Noguer, and Mònica CampàsBiosensors for Pesticides and Foodborne Pathogens, Munna S. Thakur, Raghuraj S. Chouhan, and Aaydha C. VinayakaImpedance Biosensors/Biochips for Detection of Foodborne Pathogens, Liju YangApplication of Biosensors for the Quality Assurance of Dairy Products, P. Narender Raju and K. Hanumantha RaoElectrochemical Biosensors as a Tool for the Determination of Phenolic Compounds and Antioxidant Capacity in Foods and Beverages, Montserrat Cortina-Puig, Thierry Noguer, Jean-Louis Marty, and Carole Calas-BlanchardNeural Networks: Their Role in the Field of Sensors, José S. TorrecillaTrends in Biosensing and Biosensors, Frank Davis and Séamus P.J. HigsonIndex