Quenched Phosphorescence Detection Of Molecular Oxygen

Significant progress has been made in recent years in quenched-phosphorescence oxygen sensing, particularly in the materials and applications of this detection technology that are open to commercialization, like uses in brain imaging and food packaging. Prompted by this, the editors have delivered a dedicated book that brings together these developments, provides a comprehensive overview of the different detection methodologies, and representative examples and applications. This book is intended to attract new researchers from various disciplines such as chemistry, physics, biology and medicine, stimulate further progress in the field and assist in developing new applications. Providing a concise summary at the cutting edge, this practical guide for current experts and new potential users will increase awareness of this versatile sensing technology.

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Singlet Oxygen, the lowest electronically excited state of molecular oxygen, is highly reactive and involved in many chemical and biological processes. It is one major mediator during photosensitization, which has been used by mankind since ancient times, even though the mechanisms behind it were understood only about half a century ago. The combination of high reactivity and very long natural lifetime allows for direct optical detection of singlet oxygen and its interactions using its characteristic phosphorescence at around 1270 nm. Since this emission is very weak, optical detection was technically very challenging for a long time. Therefore, even today, most laboratories only exploit the high reactivity to observe the interaction with sensor molecules, rather than singlet oxygen emission itself. However, in recent years highly sensitive optical detection was developed, the authors being major contributors. This book is dedicated to the detection of singlet oxygen, discussing possibilities, pitfalls and limits of the various methods with a special focus on time-resolved phosphorescence and the kinetics of singlet oxygen generation and decay including involved and related processes, discussing investigated systems with various complexity from solutions over in vitro to in vivo. The long-standing paradigm that singlet oxygen phosphorescence is a benchmark for detection systems rather than an option for process observation is still ubiquitous and this book hopes to contribute in overcoming this still prevailing bias.

This first book to cover different injection techniques not only provides a comprehensive overview of methodologies and instrumentation, it also covers recent advances in flow method analysis, with an appendix listing additional databases, instrumentation and methods on the Internet. A definite must-have for every chemist working in this field.

In recent years, in situ analysis of cellular functional molecules has attracted considerable interest as it can provide spatially or temporally resolved information of these essential molecules on/within living cells in a non-invasive way. In Situ Analysis of Cellular Functional Molecules introduces the tailor-made design of detection probes as well as schemes from a top-down perspective according to the unique characteristics of cellular functional molecules. The latest methodological developments, including enhancement of detection sensitivity and specificity, precision localization, implementation of dynamic tracking, and acquirement of quantitative functional information for various important functional molecules is discussed in detail. Written by leaders in the field, this book will provide a comprehensive overview to scientists in academia and professionals in industry working on different aspects of cellular analysis and cell biology.

Fluorescence is the most popular technique in chemical and biological sensing because of its ultimate sensitivity, high temporal and spatial resolution and versatility that enables imaging within the living cells. It develops rapidly in the directions of constructing new molecular recognition units, new fluorescence reporters and in improving sensitivity of response up to detection of single molecules. Its application areas range from control of industrial processes to environment monitoring and clinical diagnostics. This book provides systematic knowledge of basic principles in design of fluorescence sensing and imaging techniques together with critical analysis of recent developments. Being a guide for students and young researchers, it also addresses professionals involved in active basic and applied research. Making a strong link between education, research and product development, this book discusses prospects for future progress.