Advances in Noninvasive Food Analysis Contemporary Food Engineering Series

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies.

Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling.

Features:

• Covers the advent of non-invasive, non-destructive methods of food analysis

• Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance

• Describes the growing role of nanotechnology in non-invasive food analysis

• Includes image analysis and data processing and modelling required to sort out the data

The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments.

Also available in the Contemporary Food Engineering series:

Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222)

Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990)

Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

1)Introduction 2)Near Infrared 3)Mid Infrared 4)Vibrational Spectroscopy for Food Analysis 5)Microwaves as Non-Invasive Analytical Tool 6)Ultrasounds 7)Nuclear Magnetic Resonance 8)Role of Nanotechnology in Non-Invasive Food Analysis 9)Electronic Nose 10)Image Analysis

Muhammad Kashif Iqbal Khan, Ph.D., is an Assistant Professor in Department of Food Engineering- university of agriculture, Faisalabad-Pakistan. Kashif Khan’s responsibilities include development and optimization of novel sustainable technologies for food processing; cost analysis and food waste management.Kashif Khan has experience in the areas of edible coating and microwave based food processing. He has optimized the electrostatic based coating method for food especially fruits and confectionary. Similarly, a microwave based process has been optimized for vegetable drying and extraction of bioactive compounds. These compounds have been encapsulated for further use as functional & nutraceuticals food products. Kashif Khan earned his Ph.D. in Food Process Engineering with emphasis in electro-spraying for efficient coating of foods. He got doctoral education from the Wageningen UR, under the tutelage of Dr. Karin Schroen & Dr. Remko Boom. He graduated from University of agriculture, Faisalabad. During his stay in university, he was an active rover and served as Group Scout Leader. University has awarded gold medal to acknowledge his efforts for scouting. Besides, he is a Certified Halal Auditor for Pakistan Halal Council. He is an editor of a book entitled "Applied Food Engineering" published by US endowment fund secretariat-UAF