Xiaonan Lu (Ed.): Sensing techniques for food safety and quality control

Xiaonan Lu (Ed.): Sensing techniques for food safety and quality control Analytical and Bioanalytical Chemistry (2018) 410:2271–2272 https://doi.org/10.1007/s00216-018-0891-3 BOOKS AND SOFTWARE IN REVIEW Steven J. Lehotay Published online: 1 February 2018 This is a U.S. Government work and not under copyright protection in the US; foreign copyright protection may apply 2018 similar format, which also makes logical sense. The authors Bibliography first present a brief introductory background about food analy- Sensing techniques for food sis, then they give the theoretical basics about the chapter’s safety and quality control subject technique, and they conclude with a (sometimes criti- Xiaonan Lu (Ed.) Series: Food Chemistry: Function cal) review of the particular technique in mostly the same set of and Analysis food analysis applications: chemical contaminants (e.g., pesti- Royal Society of Chemistry cides, veterinary drugs, toxic metals, packaging adulterants), ISBN: 978-1-78262-664-0 microbiological pathogens and toxins, allergens, genetically Hardcover, 382 pages 14 July 2017, £169.00 modified organisms (GMOs), food additives, quality, and au- thenticity. The sensing techniques presented in numbered order of book chapter include (1) Raman spectroscopy; (2) quantum dots; (3) lab-on-a-chip; (4) paper-fluidics; (5) colorimetry; (6) enzyme-linked immunosorbent assays (ELISAs); (7) molecu- larly imprinted polymers (MIPs); (8) aptamers; (9) carbon nanotubes; (10) carbon electrochemistry; and (11) smartphones. Some of the chapters overlap http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical and Bioanalytical Chemistry Springer Journals

Xiaonan Lu (Ed.): Sensing techniques for food safety and quality control

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2018 by This is a U.S. Government work and not under copyright protection in the US; foreign copyright protection may apply
Subject
Chemistry; Analytical Chemistry; Biochemistry, general; Laboratory Medicine; Characterization and Evaluation of Materials; Food Science; Monitoring/Environmental Analysis
ISSN
1618-2642
eISSN
1618-2650
D.O.I.
10.1007/s00216-018-0891-3
Publisher site
See Article on Publisher Site

Abstract

Analytical and Bioanalytical Chemistry (2018) 410:2271–2272 https://doi.org/10.1007/s00216-018-0891-3 BOOKS AND SOFTWARE IN REVIEW Steven J. Lehotay Published online: 1 February 2018 This is a U.S. Government work and not under copyright protection in the US; foreign copyright protection may apply 2018 similar format, which also makes logical sense. The authors Bibliography first present a brief introductory background about food analy- Sensing techniques for food sis, then they give the theoretical basics about the chapter’s safety and quality control subject technique, and they conclude with a (sometimes criti- Xiaonan Lu (Ed.) Series: Food Chemistry: Function cal) review of the particular technique in mostly the same set of and Analysis food analysis applications: chemical contaminants (e.g., pesti- Royal Society of Chemistry cides, veterinary drugs, toxic metals, packaging adulterants), ISBN: 978-1-78262-664-0 microbiological pathogens and toxins, allergens, genetically Hardcover, 382 pages 14 July 2017, £169.00 modified organisms (GMOs), food additives, quality, and au- thenticity. The sensing techniques presented in numbered order of book chapter include (1) Raman spectroscopy; (2) quantum dots; (3) lab-on-a-chip; (4) paper-fluidics; (5) colorimetry; (6) enzyme-linked immunosorbent assays (ELISAs); (7) molecu- larly imprinted polymers (MIPs); (8) aptamers; (9) carbon nanotubes; (10) carbon electrochemistry; and (11) smartphones. Some of the chapters overlap

Journal

Analytical and Bioanalytical ChemistrySpringer Journals

Published: Feb 1, 2018

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