Biotechnological Approaches in Food Adulterants  book cover
1st Edition

Biotechnological Approaches in Food Adulterants

Edited By

Madan L Verma

ISBN 9780367560676
Published May 30, 2022 by CRC Press
344 Pages 8 Color & 26 B/W Illustrations

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Book Description

The book 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 identifies 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. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides 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 postgraduate 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

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Dr. Madan L Verma is an assistant professor in the Department of Biotechnology at the Indian Institute of Information Technology Una, HP, India. He is a senior researcher who has developed sustainable processes through his expertise in bioprocessing and nanobiotechnology. He employs nanotechnology approaches for enhancing the effectiveness of bioprocesses that have application in food biotechnology, pharmaceutical, and bio-energy. He has many international and national awards to his credits. Dr. Verma has published 50 research articles in peer-reviewed journals, and 35 book chapters, and has edited 7 books on industrial biotechnology.