Biosensors in Food Processing, Safety, and Quality Control

This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles of chemical and biosensing technology, biosensors for food processing and control, and biosensors for food safety.

Amperometric Biosensors in Food Processing, Safety, and Quality Control, İsmail Hakkı Boyacı and Mehmet Mutlu
Basic Principles of Optical Biosensors in Food Engineering, Ebru Akdoğan and Mehmet Mutlu
Mass Sensitive Biosensors: Principles and Applications in Food, Selma Mutlu
Biosensing for Food Safety, María Isabel Pividori and Salvador Alegret
Electrochemical DNA Biosensors in Food Safety, Pınar Kara, Ozan Kılıçkaya, and Mehmet Şengün Özsöz
Biosensors for the Assessment of Natural Toxins in Food, Beatriz Prieto-Simón, Thierry Noguer, and Mònica Campàs
Biosensors for Pesticides and Foodborne Pathogens, Munna S. Thakur, Raghuraj S. Chouhan, and Aaydha C. Vinayaka
Impedance Biosensors/Biochips for Detection of Foodborne Pathogens, Liju Yang
Application of Biosensors for the Quality Assurance of Dairy Products, P. Narender Raju and K. Hanumantha Rao
Electrochemical 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-Blanchard
Neural Networks: Their Role in the Field of Sensors, José S. Torrecilla
Trends in Biosensing and Biosensors, Frank Davis and Séamus P.J. Higson
Index