1st Edition
Novel Techniques for Food Quality Analysis and Safety Fundamentals, Scope, Feasibility and Challenges
Chapter 1. Introduction
Arun Kumar Gupta and Poonam Mishra
Chapter 2.Surface Mediated C Dots/Quantum Dots: Synthesis, Characterization and Application in Food Quality and Safety Analysis
Anupama Bora, Himali Horo, Susmita Rabha, Apurba Das, and AnkurPandey
Chapter 3. Application of Biosensors in Food Analysis
Radhika Theagarajan, Tanya Kunwar, Saurabh Kharayat, Vivian Singh, Arun Kumar Gupta, and Poonam Mishra
Chapter 4. Laser and Laser Focusing Optics: Principal, Preparation, Analysis, Spectral Acquisition, and Application in Food Quality and Safety
Manpreet Kaur and Yashi Srivastava
Chapter 5.Nanocomposites: Recent Trends in Nano Composite in Food Analysis and Safety
Rajamanickam R, Mahesh Jaiwar, Anbarasan R, Sajeevkumar VA, and Kumar R
Chapter 6. Smartphone-Based Techniques for Food Analysis: Application of Computer Vision and Artificial Intelligence as Rapid Detection Technique in the Food Sector
Monica Yumnam, KeshramDulait, and Poonam Mishra
Chapter 7. Aerogel: An Emerging Functional Material for Food Quality and Safety Analysis
Subhamoy Dhua, KeshramDulait, Arnab Bayan, and Poonam Mishra
Chapter 8. Rapid Microbial Techniques: Methods of Detection of Microbial in Food Processing
Neetu Gupta and Yashi Srivastava
Chapter 9. NMR Techniques in Food Products Analysis
Avik Mazumder, Manpreet Kaur, and Yashi Srivastava
Chapter 10.Molecular Based Techniques: Implication of Genomic and Proteomic Techniques in Food Quality and Safety Analysis
Priya Kalyan, Pratiksha, and Jyoti Rustagi
Chapter 11.Principle and Application of Surface-Based Analysis in Food Quality and Safety Analysis
Milad Tavassoli, Behnam Bahramian, Reza Abedi-Firoozjah, Ali Ehsani, and Ehsan Sadeghi
Chapter 12.Principle, Fundamental and Application of Hyphenated Techniques in Food Analysis
Rhuthuparna M, Amitha Thankachan, Sandeep Singh, and Anjana Munshi
Chapter 13.Assessing the Feasibility of Emerging Techniques in Food Industries
Priyanka Singh
Biography
Dr. Arun Kumar Gupta earned his M.Sc. (Food Science &Technology) degree from Pondicherry University, Puducherry, and his Ph.D. in Food Engineering and Technology from the Tezpur University, Assam, India. He is currently serving as an Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. He has made significant contributions to the field of food science and technology, as reflected in his extensive body of work, which includes 75 original research and review articles published in peer-reviewed international journals, 20 Scopus-indexed book chapters, and seven patents filed. Dr. Gupta has also been actively involved in academic publishing, serving as editor of five books with esteemed publishers such as Elsevier, CRC Press, and Springer. He is a life member of the Association of Food Scientists & Technologists (India), the International Society of Food Engineering, and the Institute of Scholars. Dr. Gupta has been recognized with the prestigious SRISTI-GYTI Award 2021, and has also received accolades such as the National Summer Research Fellowship, Best Poster Award, Best Oral Paper Award, and Young Investigator Award at various national conferences. Additionally, he is a regular reviewer for several reputable journals in his field.
Dr. Yashi Srivastava completed Ph.D (Mysore University), M.Sc & B.Sc (Allahabad University) and presently working as Assistant Professor, Department of Applied Agriculture (Food Science and Technology), Central University of Punjab, Bathinda. She has more than 9 years of work experience that includes academics, and administration experience. The research area of Dr. Srivastava includes fruits & vegetable processing, millet processing, food packaging, edible oil processing, food equipment designing, food regulation and quality characterization. Her scientific achievements include h-index 13, i-10 index 15 and citation 644. She has published many journal articles in international publications. She has presented her research work in many international symposiums. She has also authored many book chapters, short communication and review article. She got fellowship from the renowned government scientific bodies like APEDA and ICAR. She is a lifetime member Food Science and Technology Institution (AFSTi), India.
Prof. P Mishra received her M. Tech. degree from HBTI Kanpur and Ph.D. in Food Engineering and Technology from Tezpur University, India. In 2004, Prof. Mishra joined Center of Food Technology, University of Allahabad as a Lecturer, where she has been engaged in teaching, and R&D works related to Food Engineering and Technology. Prof. Mishra also actively involved in establishment of Food Quality Control Laboratory at Center of Food Technology. In 2009, she joined Tezpur University as Assistant Professor and presently she is working as Professor in Department of Food Engineering and Technology, Tezpur Central University, India. Her field of Interest includes fabrication of functional nano-materials, functional food, food analysis and biosensors. She handled number of external funded projects successfully. She has published more than 65 research papers in peer reviewed National/ International Journals, several papers in National/International conferences, book chapters and popular articles. Prof Mishra edited three books under CRC Taylor and Francisr, Elsevier and Springer Publisher. Prof Mishra supervised number of Research scholars, post graduate and undergraduate students. She has three patents to her name. She has received several National and International award. She is a life member of Association of Food Scientists & Technologists (India), and Nutrition Society of India.
