Nanobiosensors
()
Currently unavailable
Currently unavailable
About this ebook
Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods. Due to their high sensitivity and selectivity, nanobiosensors have attracted attention for their use in monitoring not only biological contaminants in food, but also potential chemical and physical hazards.
This book offers a broad overview regarding the current progress made in the field of nanosensors, including cutting-edge technological progress and the impact of these devices on the food industry. Special attention is given to the detection of microbial contaminants and harmful metabolotes, such as toxins and hormones, which have a great impact on both humans and animal health and feed.
- Includes the most up-to-date information on nanoparticles based biosensors and quantum dots for biological detection
- Provides application methods and techniques for research analysis for bacteriological detection and food testing
- Presents studies using analytical tools to improve food safety and quality analysis
Related to Nanobiosensors
Related ebooks
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms Rating: 0 out of 5 stars0 ratingsFood Biosynthesis Rating: 0 out of 5 stars0 ratingsImpact of Nanoscience in the Food Industry Rating: 0 out of 5 stars0 ratingsNanomaterials for Food Packaging: Materials, Processing Technologies, and Safety Issues Rating: 0 out of 5 stars0 ratingsFood Bioconversion Rating: 5 out of 5 stars5/5Role of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Advanced Food Analysis Tools: Biosensors and Nanotechnology Rating: 0 out of 5 stars0 ratingsInnovative Food Analysis Rating: 0 out of 5 stars0 ratingsNanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety Rating: 0 out of 5 stars0 ratingsBiopolymers for Food Design Rating: 0 out of 5 stars0 ratingsMicrobial Contamination and Food Degradation Rating: 0 out of 5 stars0 ratingsGenetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions Rating: 0 out of 5 stars0 ratingsMicrobial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsNutraceuticals: Sources, Processing Methods, Properties, and Applications Rating: 0 out of 5 stars0 ratingsAnalytical Biotechnology Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing Rating: 5 out of 5 stars5/5Ingredients Extraction by Physicochemical Methods in Food Rating: 0 out of 5 stars0 ratingsOrchids as Aphrodisiac, Medicine or Food Rating: 0 out of 5 stars0 ratingsProbiotic Beverages Rating: 0 out of 5 stars0 ratingsPreservation of Foods with Pulsed Electric Fields Rating: 5 out of 5 stars5/5Phytochemical Profiling of Commercially Important South African Plants Rating: 0 out of 5 stars0 ratingsManufacturing Yogurt and Fermented Milks Rating: 0 out of 5 stars0 ratingsBiochemistry Applied to the Brewing Processes - Fermentation and the Finished Beer Rating: 5 out of 5 stars5/5Bioactive Polysaccharides Rating: 0 out of 5 stars0 ratingsLipids in Nanotechnology Rating: 0 out of 5 stars0 ratingsBiotechnology and Food Quality: Proceedings of the First International Symposium Rating: 0 out of 5 stars0 ratingsPhytochemicals for Diabetic Complications Rating: 0 out of 5 stars0 ratings
Food Science For You
Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4 Rating: 5 out of 5 stars5/5Bakery Products Science and Technology Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Introduction to the Chemistry of Food Rating: 5 out of 5 stars5/5Enzymes: Biochemistry, Biotechnology, Clinical Chemistry Rating: 4 out of 5 stars4/5Butchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsHealth of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5
Reviews for Nanobiosensors
0 ratings0 reviews