可追溯性
食品安全
生化工程
食品质量
计算机科学
农药残留
工艺工程
风险分析(工程)
化学
杀虫剂
食品科学
工程类
业务
农学
生物
软件工程
作者
Muhammed Saqaf Jagirani,Mustafa Soylak
标识
DOI:10.1080/10408347.2020.1846491
摘要
Food chemistry is the study and classification of the quality and origin of foods. The identification of definite biomarkers and the determination of residue contaminants such as toxins, pesticides, metals, human and veterinary drugs, which are a very common source of food-borne diseases. The food analysis is continuously demanding the improvement of more robust, sensitive, highly efficient, and economically beneficial analytical approaches to promise the traceability, safety, and quality of foods in the acquiescence with the consumers and legislation demands. The traditional methods have been used at the starting of the 20th century based on wet chemical methods. Now it existing the powerful analytical techniques used in food analysis and safety. This development has led to substantial enhancements in the analytical accuracy, precision, sensitivity, selectivity, thereby mounting the applied range of food applications. In the present decade, microextraction (micro-scale extraction) pays more attention due to its futures such as low consumption of solvent and sample, throughput analysis easy to operate, greener, robotics, and miniaturization, different adsorbents have been used in the microextraction process with unique nature recognized with wide range applications.
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