Highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology.
The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It highlights a number of key research topics and practical
applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting edge technology for food adulterants detection; and biosensing and nanobiosensing based detection of food adulterants.
At the outset of new nanobiotechnology applications in sensing platform, there is a need for a new resource in the Omics technologies. Biotechnological approaches in food adulterants delivers an overview of the contributions of food safety and the most up-to-date advances in Omics and nanobiotechnology approaches to a diverse audience from post-graduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.
Table of Contents
Overview of food adulteration from the biotechnological perspective
Hui Li, Wenbo Chen, Yong Wang, Benu, Adhikari, and Bo Wang
An overview of potential toxicity of food adulterants and food adulteration act
Meenu Thakur, Krishan D. Sharma, and Madan Verma
Advances in technologies used in the detection of food adulteration
Wenbo Chen, Hui Li, Yong Wang, Pre De Silva, Benu Adhikari, and Bo Wang
Food colours: the potential sources of food adulterants and their food safety concerns
Jatinder Singh, Harmanpreet Meehnian, Parnika Gupta, and Madan L. Verma
Innovative and emerging technologies in the detection of food adulterants
Supriya Radhakrishnan, Neethu Hari, and A. Jayakumaran Nair
Contributions of Omics approaches for the detection of food adulterants
Anamika Das, Sukriti, and Madan L. Verma
Advances in proteomics approaches for food authentication
Meenakshi Thakur, Krishan D. Sharma, and Madan L. Verma
Contributions of fingerprinting food in the detection of food adulterants
Mohammed Shariq Iqbal, Zahra Iqbal, Mohammad Israil Ansari, Govind Kumar Yadav, Satarudra Prakash Singh, Brijesh Pandey, Janmejai Kumar Srivastava, and Akhilesh Kumar Singh
Nanosensors as potential multisensor systems to ensure safe and quality food
Neethu Hari, Supriya Radhakrishnan, and Ananthakrishnan Jayakumaran Nair
Global perspective of sensors for the detection of food adulterants
Yashi Srivastava, and Garima Srivastava
Application of nanoscience and nanotechnology towards advancement of safety issues of foods
Ayantika Pal, Rahul Das, Mayank Kumar, and Dijendra Nath Roy
Computing in biotechnology for food adulterants
Madan L. Verma, Deepka Sharma, B.S. Dhanya, Meenu Thakur, Neha Sharma, Krishan D. Sharma, and Asim K. Jana
Dr Madan Verma has been working at the Nano-Bio interface, in particular on nano-immobilization of various industrial enzymes with potential applications in food, pharmaceutical and bioenergy sector. His research interest is Nanobiotechnology, Microbial Biotechnology (Bioprocessing; protein engineering of industrial enzymes) and Food Biotechnology (bioactives). Dr Verma has many International awards to his credit. He serves on the editorial boards of several journals. He is also an active member of many international & national scientific societies.