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Food Chemistry, Function and Analysis
Bio- and Nano-sensing Technologies for Food Processing and Packaging
Edited by
Ashutosh Kumar Shukla
Ashutosh Kumar Shukla
Ewing Christian College, India
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Hardback ISBN:
978-1-83916-432-3
PDF ISBN:
978-1-83916-796-6
EPUB ISBN:
978-1-83916-797-3
Special Collection:
2022 ebook collection
No. of Pages:
248
Publication date:
19 Oct 2022
About this book
The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns.
This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. Starting with an overview chapter which introduces the field, the book goes on to discuss novel applications related to preservation, authenticity and safety of foods. Intelligent food packaging and nano-based sensing are covered, and the book finishes with a look towards the pros and cons of how this will revolutionise sensing throughout the food sector. It will be of benefit to scientists and practising professionals conducting research in the areas of food processing, contamination and food safety, and academic researchers and graduate students studying food technology or food engineering.
Bio- and Nano-sensing Technologies for Food Processing and Packaging, The Royal Society of Chemistry, 2022.
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Digital access
$220.00
Print format
Bio- and Nano-sensing Technologies for Food Processing and Packaging
$220.00
Table of contents
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Chapter 1: Sensors for the Food Industry: An Introductionp1-21ByD. CozzolinoD. CozzolinoThe University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food SciencesSt. Lucia CampusBrisbaneQLD 4072Australia[email protected]Search for other works by this author on:
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Chapter 2: Bio- and Nanosensors in the Food Industryp22-36ByCharles Oluwaseun Adetunji;Charles Oluwaseun AdetunjiApplied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University IyamhoPMB 04AuchiEdo StateNigeria[email protected][email protected]Search for other works by this author on:Frank Abimbola Ogundolie;Frank Abimbola OgundolieDepartment of Biotechnology, Baze UniversityAbujaNigeriaSearch for other works by this author on:Modupe Doris Ajiboye;Modupe Doris AjiboyeDepartment of Biotechnology and Food Science, Durban University of TechnologyDurban4001South AfricaSearch for other works by this author on:John Tsado Mathew;John Tsado MathewPlant Science and Biotechnology, Faculty of Science, Federal UniversityOye EkitiNigeriaSearch for other works by this author on:Abel Inobeme;Abel InobemeDepartment of Chemistry, Ibrahim Badamasi Babangida University LapaiNiger State9111014NigeriaSearch for other works by this author on:Olotu Titilayo;Olotu TitilayoDepartment of Chemistry, Edo UniversityIyamhoNigeriaSearch for other works by this author on:Olugbemi Tope Olaniyan;Olugbemi Tope OlaniyanLaboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Rhema UniversityAbaNigeriaSearch for other works by this author on:Oluwatosin Ademola Ijabadeniyi;Oluwatosin Ademola IjabadeniyiLaboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Edo University IyamhoNigeriaSearch for other works by this author on:Oluope Olufemi Ajayi;Oluope Olufemi AjayiDepartment of Biochemistry, Edo State University Uzairueformerly Edo UniversityIyamhoSearch for other works by this author on:Wadzani Palnam Dauda;Wadzani Palnam DaudaCrop Science Unit, Department of Agronomy, Federal University Gashua, Gashua P.M.B 1005Yobe StateNigeriaSearch for other works by this author on:Shakira Ghazanfar;Shakira GhazanfarFunctional Genomics and Bioinformatics, National Agricultural Research CentreIslamabad-45500PakistanSearch for other works by this author on:Juliana Bunmi AdetunjiJuliana Bunmi AdetunjiDepartment of BiochemistryOsun State UniversityNigeriaSearch for other works by this author on:
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Chapter 3: Bio-based Sensing: Role of Natural Dyes in Food Freshness Indicatorsp37-62ByV. G. Martins;V. G. MartinsLaboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio GrandeRio Grande – RS96203-900Brazil[email protected]Search for other works by this author on:L. G. Santos;L. G. SantosLaboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio GrandeRio Grande – RS96203-900Brazil[email protected]Search for other works by this author on:V. P. Romani;V. P. RomaniLaboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio GrandeRio Grande – RS96203-900Brazil[email protected]Department of Food Engineering, State University of MidwestGuarapuava – PR85040-167BrazilSearch for other works by this author on:S. S. FernandesS. S. FernandesLaboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio GrandeRio Grande – RS96203-900Brazil[email protected]Center of Social Sciences, Health and Technology, Federal University of MaranhãoImperatriz – MA65900-410BrazilSearch for other works by this author on:
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Chapter 4: Organic–Inorganic Hybrid Materials for Active Packaging Applicationsp63-80ByP. WojciechowskaP. WojciechowskaDepartment of Industrial Products and Packaging Quality, Poznań University of Economics and Businessal. Niepodległości 1061-875 PoznańPoland[email protected]Search for other works by this author on:
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Chapter 5: Bio-based and Nanostructured Hybrids for Green and Active Food Packagingp81-128ByMaria-Nefeli Efthymiou;Maria-Nefeli EfthymiouDepartment Food Science and Human Nutrition, Agricultural University of AthensIeraOdos 7511855 AthensGreeceSearch for other works by this author on:Erminta Tsouko;Erminta TsoukoDepartment Food Science and Human Nutrition, Agricultural University of AthensIeraOdos 7511855 AthensGreeceSearch for other works by this author on:Eleni Vlassi;Eleni VlassiTheoretical and Physical Chemistry Institute, National Hellenic Research Foundation48 Vassileos Constantinou Ave.11635AthensGreece[email protected]Search for other works by this author on:Aristeidis Papagiannopoulos;Aristeidis PapagiannopoulosTheoretical and Physical Chemistry Institute, National Hellenic Research Foundation48 Vassileos Constantinou Ave.11635AthensGreece[email protected]Search for other works by this author on:Apostolis Koutinas;Apostolis KoutinasDepartment Food Science and Human Nutrition, Agricultural University of AthensIeraOdos 7511855 AthensGreeceSearch for other works by this author on:Stergios PispasStergios PispasTheoretical and Physical Chemistry Institute, National Hellenic Research Foundation48 Vassileos Constantinou Ave.11635AthensGreece[email protected]Search for other works by this author on:
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Chapter 6: Smart Food Sensing and IoT Technologiesp129-150ByB. T. W. Putra;B. T. W. PutraLaboratory of Precision Agriculture and Geo-informatics, Faculty of Agricultural Technology, University of JemberJl. Kalimantan 37 JemberEast JavaIndonesiaSearch for other works by this author on:B. KuswandiB. KuswandiChemo and Biosensors Group, Faculty of Pharmacy, University of JemberJl. Kalimantan 37 JemberEast JavaIndonesia[email protected]Search for other works by this author on:
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Chapter 7: Nano-engineered Sensors for Food Processingp151-166ByCharles Oluwaseun Adetunji;Charles Oluwaseun AdetunjiApplied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University IyamhoPMB 04AuchiEdo StateNigeria[email protected][email protected]Search for other works by this author on:Frank Abimbola Ogundolie;Frank Abimbola OgundolieDepartment of Biotechnology, Baze University AbujaNigeriaSearch for other works by this author on:Modupe Doris Ajiboye;Modupe Doris AjiboyePlant Science and Biotechnology, Faculty of Science, Federal University Oye EkitiNigeriaSearch for other works by this author on:John Tsado Mathew;John Tsado MathewDepartment of Chemistry, Ibrahim Badamasi Babangida University LapaiNiger State9111014NigeriaSearch for other works by this author on:Abel Inobeme;Abel InobemeDepartment of Chemistry, Edo University IyamhoNigeriaSearch for other works by this author on:Wadzani Palnam Dauda;Wadzani Palnam DaudaCrop Science Unit, Department of Agronomy, Federal University Gashua, Gashua P.M.B 1005Yobe StateNigeriaSearch for other works by this author on:Shakira Ghazanfar;Shakira GhazanfarLaboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Edo University IyamhoNigeriaSearch for other works by this author on:Olotu Titilayo;Olotu TitilayoDepartment of Biotechnology and Food Science, Durban University of TechnologyDurban4001South AfricaSearch for other works by this author on:Olugbemi Tope Olaniyan;Olugbemi Tope OlaniyanLaboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Rhema UniversityAbaNigeriaSearch for other works by this author on:Oluwatosin Ademola Ijabadeniyi;Oluwatosin Ademola IjabadeniyiDepartment of Crop Protection, Federal University GasuaNigeriaSearch for other works by this author on:Oluope Olufemi Ajayi;Oluope Olufemi AjayiDepartment of Biochemistry, Edo State University Uzairueformerly Edo UniversityIyamhoSearch for other works by this author on:Juliana Bunmi AdetunjiJuliana Bunmi AdetunjiDepartment of BiochemistryOsun State UniversityNigeriaSearch for other works by this author on:
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Chapter 8: Nanobiomaterials for Food Packaging Sensor Applicationsp167-180ByCharles Oluwaseun Adetunji;Charles Oluwaseun AdetunjiApplied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University IyamhoPMB 04AuchiEdo StateNigeria[email protected][email protected]Search for other works by this author on:Frank Abimbola Ogundolie;Frank Abimbola OgundolieDepartment of Biotechnology, Baze University AbujaNigeriaSearch for other works by this author on:Olugbemi Tope Olaniyan;Olugbemi Tope OlaniyanLaboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Rhema University AbaNigeriaSearch for other works by this author on:John Tsado Mathew;John Tsado MathewDepartment of Chemistry, Ibrahim Badamasi Babangida University LapaiNiger State9111014NigeriaSearch for other works by this author on:Abel Inobeme;Abel InobemeDepartment of Chemistry, Edo University IyamhoNigeriaSearch for other works by this author on:Olotu Titilayo;Olotu TitilayoDepartment of Microbiology, Adeleke UniversityEde Osun StateNigeriaSearch for other works by this author on:Shakira Ghazanfar;Shakira GhazanfarFunctional Genomics and Bioinformatics, National Agricultural Research CentreIslamabad 45500PakistanSearch for other works by this author on:Oluwatosin Ademola Ijabadeniyi;Oluwatosin Ademola IjabadeniyiDepartment of Biotechnology and Food Science, Durban University of TechnologyDurban4001South AfricaSearch for other works by this author on:Modupe Doris Ajiboye;Modupe Doris AjiboyeDepartment of Biochemistry, Edo University IyamhoEdo StateNigeriaSearch for other works by this author on:Oluope Olufemi Ajayi;Oluope Olufemi AjayiDepartment of Biochemistry, Edo State University Uzairueformerly Edo University IyamhoSearch for other works by this author on:Wadzani Palnam Dauda;Wadzani Palnam DaudaCrop Science Unit, Department of Agronomy, Federal University Gashua, Gashua P.M.B 1005Yobe StateNigeriaSearch for other works by this author on:Juliana Bunmi AdetunjiJuliana Bunmi AdetunjiDepartment of BiochemistryOsun State UniversityNigeriaSearch for other works by this author on:
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Chapter 9: Nanotechnology to Detect the Microbial Toxins in Stored Foodp181-198ByAmrita Bhanja;Amrita BhanjaNeural Developmental Biology Laboratory, Department of Life Science, National Institute of TechnologyRourkela 769008OdishaIndia[email protected]Search for other works by this author on:Reetuparna Nanda;Reetuparna NandaNeural Developmental Biology Laboratory, Department of Life Science, National Institute of TechnologyRourkela 769008OdishaIndia[email protected]Search for other works by this author on:Monalisa MishraMonalisa MishraNeural Developmental Biology Laboratory, Department of Life Science, National Institute of TechnologyRourkela 769008OdishaIndia[email protected]Search for other works by this author on:
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Chapter 10: Precautionary Measures for Developing Nanosensors for the Food Industryp199-237BySharda Sundaram SanjaySharda Sundaram SanjaySearch for other works by this author on:
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