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Emerging and Traditional Technologies for Safe, Healthy and Quality Food / / edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas
| Emerging and Traditional Technologies for Safe, Healthy and Quality Food / / edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (487 p.) |
| Disciplina | 664.00289 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Biotechnology Food Science Chemical Bioengineering |
| ISBN | 3-319-24040-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Safe and Healthy Food -- Safe Food and Healthy Diets -- Food Supply Chains vs. Food Supply Nets -- Food Safety Aspects Concerning Traditional Foods -- Factors Affecting Elimination of Carcinogenic Compounds from Food Products -- Acrylamide Formation in Foods: Role of Composition and Processing -- Detection of Bioactive Compounds in Plants and Food Products -- Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives -- Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates -- Part II: Food Quality -- Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine milk? -- Whey Protein Edible Coatings: Recent Developments and Applications -- Physical and Sensory Properties of High Added Value Rice Extrudates -- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása -- Part III: Food Biotechnology -- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application -- Effect of Cell Immobilization on Properties of Presumptive Probiotics -- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli -- Microbial Polysaccharides: Between Oil Wells, Food and Drugs -- Part IV: Food Engineering -- Food Cold Chain Management and Optimization -- Encapsulation Technologies for Food Industry -- Innovations in Food Packaging Materials -- Food Processing using Supercritical Fluids -- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production. |
| Record Nr. | UNINA-9910254045703321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food and feed safety systems and analysis / / edited by Steven C. Ricke [and three others]
| Food and feed safety systems and analysis / / edited by Steven C. Ricke [and three others] |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (426 pages) : illustrations, tables |
| Disciplina | 664.00289 |
| Soggetto topico |
Food industry and trade - Safety measures
Food - Safety measures |
| ISBN |
0-12-811835-0
0-12-849888-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583317303321 |
| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Safety Economics : incentives for a safer food supply / / Tanya Roberts, editor
| Food Safety Economics : incentives for a safer food supply / / Tanya Roberts, editor |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing, , 2018 |
| Descrizione fisica | 1 online resource (ix, 411 pages) |
| Disciplina | 664.00289 |
| Collana | Food microbiology and food safety |
| Soggetto topico |
Agriculture - Economic aspects
Food—Biotechnology Microeconomics Public health Medical economics Microbiology Agricultural Economics Food Science Public Health Health Economics Food Microbiology food safety public health case study agricultural economics biotechnology |
| ISBN |
3-319-92138-X
9783319921389 |
| Classificazione | 56.24.24 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1 -- Food Safety Applied Economics: Economic Incentives in Regulations and in the Private Sector -- Overview of Food Safety Economics -- Information Is the Basic Problem for Economic Incentives -- Supply Chain Control, Principal-Agent Theory, and International Challenges HACCP Implementation, Economic Incentives, and Benefit/Cost Analysis: U.S. Meat and Poultry -- Economic Impact of Posting Restaurant Ratings: UK and US Experience -- Part II. Economics of Foodborne Illness Metrics: When to Use What -- Overview of Estimates and Use by Private Companies and Public Policy Analysis - Robert Scharff, Arie Havelaa -- Burden of Disease for Cost Effectiveness Analysis -- Cost of Illness and DALY Methods and Applications -- Identification of Acute Foodborne Illnesses and Their Long Term Health Outcomes -- Part III Case Studies in Applied Food Safety Economics -- Economic Incentives of Product Testing: U.S. Beef -- Surveillance of Campylobacter in New Zealand -- Outbreak Consequences: Sweden’s Salmonella Testing from Farm to Fork -- Economics of Antibiotic Use in Swine and Poultry Production -- The Role of Surveillance in Regulations and in Promoting Economics Incentives -- Economic Incentives for Capacity Building in Food Safet -- Pathogen Information and Supply Chain Performance: Costs and Benefits -- Legal Liabilty Changes for Food Safety in the United States and Selected Countries -- The Challenges and Promise of GFSI in International Markets -- Part IV.The Future of International Food Safety: Economic Incentives, Risks, GFSI, WTO, and Country Regulations. |
| Record Nr. | UNINA-9910303435803321 |
| Cham : , : Springer International Publishing, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Guide to food safety and quality during transportation : controls, standards and practices / / John M. Ryan
| Guide to food safety and quality during transportation : controls, standards and practices / / John M. Ryan |
| Autore | Ryan John M. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (327 pages) : illustrations, graphs |
| Disciplina | 664.00289 |
| Soggetto topico |
Food industry and trade - Safety measures
Food industry and trade - Sanitation |
| ISBN |
0-12-812140-8
0-12-812139-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910297429303321 |
Ryan John M.
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| London, England : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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HACCP : a practical approach / Sara Mortimore and Carol Wallace
| HACCP : a practical approach / Sara Mortimore and Carol Wallace |
| Autore | Mortimore, Sara |
| Pubbl/distr/stampa | Gaithersburg, : An Aspen publishers, 1998 |
| Descrizione fisica | XX, 403 p. ; 24 cm. |
| Disciplina | 664.00289 |
| Altri autori (Persone) | Wallace, Carol |
| Soggetto non controllato | Sicurezza alimentare |
| ISBN | 0412754401 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911023677003321 |
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Mortimore, Sara
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| Gaithersburg, : An Aspen publishers, 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Il metodo HACCP : metologie e strumentiper l'applicazione del sistema, esempi diapplicazione, fonti normative / Roberto Bonsi, Cristina Galli
| Il metodo HACCP : metologie e strumentiper l'applicazione del sistema, esempi diapplicazione, fonti normative / Roberto Bonsi, Cristina Galli |
| Autore | BONSI, Roberto |
| Edizione | [2. ed] |
| Pubbl/distr/stampa | Milano : Il sole 24 ore, 2000 |
| Descrizione fisica | VII, 312, 15 p. ; 25 cm + 1Cd-Rom |
| Disciplina | 664.00289 |
| Altri autori (Persone) | GALLI, Cristina |
| Collana | Lavoro |
| Soggetto topico |
Alimenti - Preparazione - Igiene
Alimenti - Microbiologia |
| ISBN | 88-324-4023-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990000307090203316 |
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BONSI, Roberto
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| Milano : Il sole 24 ore, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Il metodo HACCP : metologie e strumenti per l'applicazione del sistema, esempi di applicazione, fonti normative / Roberto Bonsi, Cristina Galli
| Il metodo HACCP : metologie e strumenti per l'applicazione del sistema, esempi di applicazione, fonti normative / Roberto Bonsi, Cristina Galli |
| Autore | BONSI, Roberto |
| Pubbl/distr/stampa | Milano, : Il sole 24 ore, 1999 |
| Descrizione fisica | VII, 295 p. ; 25 cm |
| Disciplina |
664.00289
TECNICA DEGLI ALIMENTI.TECNICHE E PROCEDURE AUSILIARIE, APPARECCHI,ATTREZZATURE. Misure di sicurezza |
| Altri autori (Persone) | GALLI, Cristina |
| Collana | Lavoro |
| Soggetto (Persona) | Alimenti-Preparazione-Igiene |
| Soggetto non controllato |
Alimenti Microbiologia
Alimenti Preparazione Igiene |
| ISBN | 88-324-3632-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990000054640203316 |
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BONSI, Roberto
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| Milano, : Il sole 24 ore, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Safety Protocols in the Food Industry and Emerging Concerns / / by Giovanni Gurnari
| Safety Protocols in the Food Industry and Emerging Concerns / / by Giovanni Gurnari |
| Autore | Gurnari Giovanni |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (103 p.) |
| Disciplina | 664.00289 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Medical microbiology Microbiology Food Science Medical Microbiology Applied Microbiology |
| ISBN | 3-319-16492-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection. |
| Record Nr. | UNINA-9910298617803321 |
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Gurnari Giovanni
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sicurezza alimentare e piano haccp / Domenico Spaziani, Giovanna Cipriani
| Sicurezza alimentare e piano haccp / Domenico Spaziani, Giovanna Cipriani |
| Autore | Spaziani, Domenico <1937- > |
| Edizione | [7. ed.] |
| Pubbl/distr/stampa | Roma : Buffetti, 2009 |
| Descrizione fisica | X, 355 p. ; 22 cm. + 1 CD ROM |
| Disciplina |
664.00289
344.04232 |
| Altri autori (Persone) | Cipriani, Giovanna |
| Collana | Sicurezza lavoro |
| Soggetto topico |
Alimenti - Sicurezza - Legislazione - Italia
Aziende agroalimentari - Produzione - Controllo di qualità |
| ISBN | 978-88-19-12024-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000028065 |
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Spaziani, Domenico <1937- >
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| Roma : Buffetti, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Smart Food Safety
| Smart Food Safety |
| Autore | Lu Xiaonan |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | San Diego : , : Elsevier Science & Technology, , 2024 |
| Descrizione fisica | 1 online resource (372 pages) |
| Disciplina | 664.00289 |
| Collana | Issn Series |
| Soggetto topico |
Smart materials
Machine learning |
| ISBN | 9780443313578 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover -- Series Page -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Reference -- Chapter One: Smart food packaging: Recent advancement and trends -- 1 Introduction -- 2 Active packaging -- 2.1 Oxygen scavengers -- 2.2 CO2 emitters -- 2.3 Ethylene scavengers -- 2.4 Antimicrobial and antifungal materials -- 2.4.1 Essential oils -- 2.4.2 Metallic nanomaterials -- 2.5 Smart active packaging -- 3 Intelligent packaging -- 3.1 Indicators -- 3.1.1 Integrity indicators -- 3.1.2 Time temperature indicator (TTI) -- 3.1.3 Freshness indicators -- 3.2 Sensors -- 3.2.1 Gas sensors -- 3.2.2 Biosensors -- 3.3 Data carrier -- 3.3.1 Barcodes -- 3.3.2 Radio frequency identification (RFID) -- 3.4 Smart intelligent packaging -- 4 Dual-function smart packaging -- 5 Challenges and opportunities -- References -- Chapter Two: Frontiers of machine learning in smart food safety -- 1 Introduction -- 1.1 Definition of smart food safety -- 1.2 The role of ML in advancing food safety -- 1.2.1 Pre-harvest stage -- 1.2.2 Post-harvest stage -- 1.3 Current state of smart food safety -- 2 Application of ML techniques in food safety -- 2.1 Food quality inspection and detection -- 2.2 Recognition of food fraud and adulteration -- 2.3 Advanced food processing and packaging monitoring -- 2.4 Raw material traceability and supply chain verification -- 2.5 Early warning system of foodborne illness outbreaks -- 3 Case studies of cutting-edge ML applications -- 3.1 Predicting and improving complex beer flavor through machine learning -- 3.2 Exploring deep learning's role in ensuring food safety: an exploration of natural language processing and time-series forecasting in food safety -- 3.3 Utilizing crowdsourcing and ML to identify potential foodborne outbreaks through social media data analysis.
4 Challenges and potential solutions in implementing ML for smart food safety -- 4.1 Challenges in implementing smart food safety systems -- 4.2 Insights into potential solutions -- 5 Conclusion and future perspectives -- 5.1 Emerging trends in ML technologies -- 5.2 Key influential social and industrial factors for smart food safety -- 5.3 Regulatory and policy shifts in the era of AI-driven food safety -- Declaration of AI and AI-assisted technologies in the writing process -- References -- Chapter Three: Virtualization and digital twins of the food supply chain for enhanced food safety -- 1 Introduction -- 2 Virtual foods, processes and supply chains-definitions, classification, advantages and limitations -- 2.1 Definitions and classification -- 2.2 Advantages and limitations -- 3 Constructing virtual foods, processes and supply chains-data requirements and modeling approaches -- 3.1 Data sources and requirements -- 3.1.1 Physical properties and internal structure -- 3.1.2 Chemical composition and microbiota -- 3.1.3 Processing and distribution conditions -- 3.1.4 Workforce and consumer behavior -- 3.2 Modeling requirements -- 3.3 Applications to enhance food safety -- 3.3.1 Substituting and enhancing conventional monitoring -- 3.3.2 Evaluating safety concerns associated with new product development, ingredient substitutions, process modifications or supply chain logistics -- 3.3.3 Assess the extent and potential propagation of safety risks along the supply chain -- 3.3.4 Streamlining tracking, operationalizing practical simulations, and improving the performance of physical systems -- 3.3.5 Improve workforce safety -- 3.3.6 Assist policymakers in informing regulations -- 4 Final remarks -- Acknowledgments -- References -- Chapter Four: Modernization of digital food safety control -- 1 Introduction -- 2 Digital detection methods for food safety. 2.1 Portable spectroscopic devices and smartphones -- 2.2 Digital microfluidic chips for food safety analysis -- 2.3 Intelligent biosensors for food safety and security -- 2.4 Artificial sense-based strategies -- 3 Digital food safety control in food industry -- 3.1 Raw materials -- 3.2 Food processing -- 3.3 Food packaging and storage -- 3.4 Food supply chain and food transportation -- 4 Digital food safety control system -- 4.1 Smarter tools and approaches -- 4.2 Tech-enabled traceability platform -- 4.3 Digital information management system and risk assessment -- 4.4 Data sharing in digital food safety systems -- 5 Conclusion -- References -- Chapter Five: Ensuring food safety by artificial intelligence-enhanced nanosensor arrays -- 1 Introduction -- 2 Types of nanosensor arrays -- 2.1 Optical nanosensor arrays -- 2.1.1 Fluorescent nanosensor arrays -- 2.1.1.1 Metal nanoclusters-based fluorescent sensor arrays -- 2.1.1.2 MOF-based fluorescent sensor arrays -- 2.1.1.3 CD-based fluorescent sensor arrays -- 2.1.2 Colorimetric nanosensor arrays -- 2.1.2.1 Metal nanoparticle-based colorimetric sensor arrays -- 2.1.2.2 MOF-based colorimetric sensor arrays -- 2.1.2.3 Carbon nanomaterial-based colorimetric sensor arrays -- 2.1.3 Other types of optical nanosensor array -- 2.2 Electrochemical nanosensor arrays -- 2.2.1 Metal nanoparticle-based electrochemical sensor arrays -- 2.2.2 MOF-based electrochemical sensor arrays -- 2.2.3 Carbon nanomaterial-based electrochemical sensor arrays -- 3 Analysis of sensor array data through machine learning algorithms -- 3.1 Unsupervised learning algorithms -- 3.1.1 PCA -- 3.1.2 HCA -- 3.2 Supervised learning algorithms -- 3.2.1 LDA -- 3.2.2 PLS-DA -- 3.2.3 SVM -- 3.2.4 RF -- 3.2.5 ANN -- 3.2.6 CNN -- 4 Integration of sensor arrays with smart devices -- 5 Application of AI-powered nanosensor arrays in food safety. 5.1 Biotoxin -- 5.2 Pesticide -- 5.3 Heavy metal ion -- 6 Concluding remarks and future challenges -- References -- Chapter Six: Machine learning-enabled colorimetric sensors for foodborne pathogen detection -- 1 Introduction -- 2 Methodology of colorimetric sensing for foodborne pathogens -- 2.1 Colorimetric sensing systems -- 2.1.1 Targeted sensing with biorecognition unit -- 2.1.2 Non-targeted sensing without biorecognition units -- 2.2 Sensor substrate -- 2.2.1 Substrate materials -- 2.2.2 Advances in substrate design -- 2.3 Color change signal processing -- 2.3.1 Naked-eye signal processing -- 2.3.2 Instrumentation-based signal processing -- 3 Machine learning approaches for improved sensor application -- 3.1 Unsupervised ML -- 3.2 Supervised ML -- 3.3 Traditional supervised ML -- 3.4 Deep learning -- 4 Current hurdles to food industry applications of CFPS -- 4.1 Apparatus performance hurdles -- 4.1.1 Specificity amidst complex food matrices -- 4.1.2 Sensitivity -- 4.2 Practical hurdles -- 4.2.1 Sensor temporal changes -- 4.2.2 Sensor safety -- 5 Conclusion -- Acknowledgments -- References -- Chapter Seven: Intelligent food packaging for smart sensing of food safety -- 1 Introduction -- 2 Indicators for food quality -- 2.1 Temperature -- 2.2 Oxygen (O2) -- 2.3 Carbon dioxide (CO2) -- 2.4 Total volatile basic nitrogen (TVB-N) -- 2.5 Humidity -- 2.6 Spoilage causing and pathogenic microorganisms -- 3 Materials for creating intelligent packaging -- 3.1 Packaging materials -- 3.1.1 Plastics -- 3.1.2 Metals -- 3.1.3 Papers -- 3.1.4 Polysaccharide-based materials -- 3.2 Common sensing techniques -- 3.2.1 Colorimetric sensing -- 3.2.2 Time-temperature indicators (TTIs) -- 3.2.3 Wireless sensing devices -- 3.2.4 Electronic nose -- 3.2.5 Biosensors -- 4 Real-world application -- 4.1 Seafood -- 4.2 Red meat -- 4.3 Dairy. 4.4 Fruits, vegetables, and other products -- 5 Conclusion -- Acknowledgments -- Declaration of competing interest -- References -- Chapter Eight: Application of photothermal effects of nanomaterials in food safety detection -- 1 Introduction -- 2 Photothermal conversion mechanism of nanomaterials -- 2.1 Plasmonic localized heating -- 2.2 Nonradiative relaxation in semiconductors -- 2.3 Thermal vibrations of molecules -- 2.4 Calculation of photothermal conversion efficiency -- 3 Preparation of photothermal nanomaterials -- 3.1 Preparation of noble metal photothermal nanomaterials -- 3.1.1 Chemical reduction -- 3.1.2 Seed-mediated growth -- 3.1.3 Photochemical methods -- 3.2 Carbon-based photothermal nanomaterials -- 3.2.1 Chemical vapor deposition -- 3.2.2 Arc discharge -- 3.2.3 Laser ablation -- 3.3 Other photothermal nanomaterials -- 3.3.1 Solvothermal/hydrothermal synthesis -- 3.3.2 Microwave-assisted synthesis -- 3.3.3 Thermal decomposition -- 4 Application of photothermal nanomaterials in food safety -- 4.1 Application of photothermal nanomaterials in food hazard detection -- 4.1.1 Application in detection of pesticide residues and veterinary drug residues -- 4.1.2 Application in detection of heavy metals -- 4.1.3 Application in detection of food additives -- 4.1.4 Application in detection of biotoxins -- 4.1.5 Application in detection of foodborne pathogens -- 4.2 Photothermal nanomaterials-based method for rapid detection -- 4.2.1 Photothermal nanomaterials-based immunochromatographic strip -- 4.2.2 Photothermal nanomaterials-based detection chip -- 4.2.3 Photothermal nanomaterials-based detection kit -- 4.2.4 Other photothermal nanomaterial-based rapid detection methods -- 5 Summary -- References -- Chapter Nine: Microfluidics in smart food safety -- 1 Introduction -- 2 Fundamentals of microfluidics. 2.1 Basic principles of microfluidics technology. |
| Record Nr. | UNINA-9911046728703321 |
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Lu Xiaonan
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| San Diego : , : Elsevier Science & Technology, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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