Description: Chapter 1_ Introduction to Nanobiosensing technologies and bioanalytical systems.- Chapter 2_ Nanobiosensing for Food Safety.- Chapter 3_ Biosensors in Food Processing, Safety, and Quality Controlin Food Engineering.- Chapter 4_ MIcrofluidic technology for the Evaluation of Natural Toxins. - Chapter 5_ Printed Chip-based technology for real-time assessments of food adulterents.- Chapter 6_ Optoelectronic systems for Antioxidant in Foods and Beverages.- Chapter 7_ Multiplexing nanoengineered technology in food-industries.- Chapter 8_ Translational Bioanalytical Techniques in Food Science and Technology.- Chapter 9_ Electronic noses and tongues in Food Science.- Chapter 10_ Application of Nanotechnology in Food Ananlysis.- Chapter 11_ Molecular techniques in detection of Foodborne pathogens.- Chapter 12_ Molecular techniques for GMO and Transgenic Foods.- Chapter 13_ Aptamer based miniaturized technology for drug analysis. .- Chapter 14_ Advanced techniques for detection of food adulterations and allergens.- Chapter 15_ Industrial technologies for food quality control.

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