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Rapid and on-line instrumentation for food quality assurance

Edited by I Tothill 
Woodhead  August 2003  



Hardback  424 pages  ISBN 9781855736740      £160.00
Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.

Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria.

Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.

Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

Contents Part 1: Product safety
On-line detection of contaminants
R Righelato, Asbourne Biosciences, UK
On-line immunochemical assays for contaminant analysis
ITothill, Cranfield University, UK
Using bioassays in contaminant analysis
L Hoogenboom, State Institute for Quality Control of Agricultural Products (RIKILT), The Netherlands
The rapid detection of pesticides in food
R Luxton and J Hart, University of the West of England, UK
Detecting antimicrobial drug residues
A Sternesjo, Swedish University of Agricultural Sciences
Detecting veterinary drug residues
N van Hoof, K de Wasch, H Noppe, S Poelmans and H de Brabender, Ghent University, Belgium
The rapid detection of toxins in food: a case study
G Palleschi, D Moscone and L Micheli, University of Rome 'Tor Vergata', Italy
Rapid detection methods for microbial contamination
I Tothill and N Magan, Cranfield University, UK
Rapid analysis of microbial contamination of water
L Bonadonna, Isituto Superiore di Sanita - Rome, Italy
Part 2: Product quality
Rapid techniques for analysing food additives and micronutrients
C Blake, Nestle Research Centre, Switzerland
Detecting genetically-modified ingredients
M Pia, T Esteve and P Puigdomonech, Insitut de Biologica Molecular de Barcelona
In-line sensors for food process monitoring and control
P Patel and C Beveridge, Leatherhead Food International Ltd, UK
Measurement of added water in food stuffs
M Kent, Consultant, UK
Spectroscopic techniques for analysing raw material quality
R Cubeddu, A Pifferi, P Taroni and A Torricelli, Politecnico di Milano, Italy
Using spectroscopic techniques to monitor food composition
P Niemela, VTT Biotechnology, Finland
Confocal laser microscopy (CSLM) for monitoring food composition
R Tromp, Y Nicolas, F van de Velde and M Paques, Wageningen Centre for Food Sciences, The Netherlands
Using electronic noses to assess food quality
H Zhang, University of Florida, USA
Rapid olfaction arrays in practice
G Olafsdottir, Icelandic Fisheries Laboratories, Iceland
On-line analysis and control of product quality
G Montague, E Martin and J Morris, University of Newcastle, UK
To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : analytical methods : food science : quality assurance : quality testing

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