This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.

Book Information
ISBN 9781138116009
Author Mehmet Mutlu
Format Paperback
Page Count 358
Imprint CRC Press
Publisher Taylor & Francis Ltd
Weight(grams) 454g