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Biswas, Rajib.

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Optical techniques for assessing food adulterants

Record Type:	Electronic resources : Monograph/item
Title/Author:	Optical techniques for assessing food adulterants/ edited by Rajib Biswas.
other author:	Biswas, Rajib.
Published:	Singapore :Springer Nature Singapore : : 2025.,
Description:	x, 230 p. :ill., digital ;24 cm.
[NT 15003449]:	1. Introduction to Food Adulteration -- 2. Pesticides, foodborne pathogens, and their impact: a comprehensive study -- 3. Infrared Spectroscopy for Detecting Food Adulterants -- 4. Advancements in Fiber-Optic-Based SPR Biosensors for Detecting Food Adulteration -- 5. Optical techniques/probes for the detection of antibiotic residues in milk and dairy products.
Contained By:	Springer Nature eBook
Subject:	Food adulteration and inspection - Technological innovations. -
Online resource:	https://doi.org/10.1007/978-981-96-8142-6
ISBN:	9789819681426

Optical techniques for assessing food adulterants
Optical techniques for assessing food adulterants[electronic resource] /edited by Rajib Biswas. - Singapore :Springer Nature Singapore :2025. - x, 230 p. :ill., digital ;24 cm. - Progress in optical science and photonics,v. 352363-510X ;. - Progress in optical science and photonics ;v. 35..

1. Introduction to Food Adulteration -- 2. Pesticides, foodborne pathogens, and their impact: a comprehensive study -- 3. Infrared Spectroscopy for Detecting Food Adulterants -- 4. Advancements in Fiber-Optic-Based SPR Biosensors for Detecting Food Adulteration -- 5. Optical techniques/probes for the detection of antibiotic residues in milk and dairy products.

This book explores the latest advancements in optical probe technology, their theoretical foundations, and practical applications in ensuring food safety. Food adulteration is a deceptive practice that misleads consumers for economic gain. It poses significant risks to public health and compromises the quality and nutritional value of food. In recent years, optical probes have emerged as powerful tools for detecting food adulterants. Optical probes such as colorimetric probe, optical fiber probes, LSPR probes as well as SERS enabled probes are useful tools for detecting food adulteration in a fast and non-destructive way. Optical probes can measure various properties of food products, such as color, texture, moisture, composition, and authenticity, by using different types of light sources and detectors. Optical probes can also be integrated with other sensors, such as microfluidic devices, biosensors, or spectroscopic techniques, to enhance their sensitivity and specificity. Optical probes have several advantages over conventional methods of food analysis, such as portability, flexibility, low cost, and real-time measurement. Therefore, optical probes are a promising technology for the detection of food adulteration in various applications.

ISBN: 9789819681426

Standard No.: 10.1007/978-981-96-8142-6doiSubjects--Topical Terms:

2152342
Food adulteration and inspection
--Technological innovations.

LC Class. No.: TX541

Dewey Class. No.: 363.19264

Optical techniques for assessing food adulterants
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505 0 $a 1. Introduction to Food Adulteration -- 2. Pesticides, foodborne pathogens, and their impact: a comprehensive study -- 3. Infrared Spectroscopy for Detecting Food Adulterants -- 4. Advancements in Fiber-Optic-Based SPR Biosensors for Detecting Food Adulteration -- 5. Optical techniques/probes for the detection of antibiotic residues in milk and dairy products.
520 $a This book explores the latest advancements in optical probe technology, their theoretical foundations, and practical applications in ensuring food safety. Food adulteration is a deceptive practice that misleads consumers for economic gain. It poses significant risks to public health and compromises the quality and nutritional value of food. In recent years, optical probes have emerged as powerful tools for detecting food adulterants. Optical probes such as colorimetric probe, optical fiber probes, LSPR probes as well as SERS enabled probes are useful tools for detecting food adulteration in a fast and non-destructive way. Optical probes can measure various properties of food products, such as color, texture, moisture, composition, and authenticity, by using different types of light sources and detectors. Optical probes can also be integrated with other sensors, such as microfluidic devices, biosensors, or spectroscopic techniques, to enhance their sensitivity and specificity. Optical probes have several advantages over conventional methods of food analysis, such as portability, flexibility, low cost, and real-time measurement. Therefore, optical probes are a promising technology for the detection of food adulteration in various applications.
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