Advances in Food Diagnostics

Fidel Toldrá, Leo M. L. Nollet (Herausgeber)

Buch | Hardcover

528 Seiten

2017 | 2nd edition
Wiley-Blackwell (Verlag)
978-1-119-10588-6 (ISBN)

Infos

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available

Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. 

Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced.

Advances in Food Diagnostics, Second Edition:



Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens
Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens
Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components
Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry
Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries

This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food. 

Autor

FIDEL TOLDRÁ, PhD, is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain. He serves as European Editor of Trends in Food Science and Technology. His research interests are devoted to food biochemistry and analysis, especially focused on foods of animal origin. LEO M.L. NOLLET, PhD, is a retired professor of University College Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.

Inhalt

List of Contributors xvii

Preface xxiii

1 Assuring Safety and Quality along the Food Chain 1
Gerhard Schiefer

1.1 Quality and safety: issues 1

1.2 Tracking and tracing through chains and networks 2

1.3 Food safety – the baseline 3

1.4 Food quality – delivery concepts 4

1.5 Quality programs – steps towards sector quality agreements 5

1.6 The information challenge 7

1.7 Conclusion 10

References 11

2 Methodologies for Improved Quality Control Assessment of Food Products 13
Manuel A. Coimbra, Silvia M. Rocha, Catia Martins and Antonio S. Barros

2.1 Introduction 13

2.2 Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives 14

2.3 Use of outer product (OP) and orthogonal signal correction (OSC) PLS1 regressions in FT-IR spectroscopy for quantification purposes of complex food sample matrices 23

2.4 Screening and distinction of coffee brews based on headspace – solid phase microextraction combined with gas chromatography in tandem with principal component analysis (HS-SPME/GC-PCA) 33

2.5 Comprehensive two-dimensional gas chromatography (GC × GC) combined with time-of-flight mass spectrometry (ToFMS) as a powerful tool for food products analysis 38

2.6 Study of cork (from Quercus suber L.) – wine model interactions based on voltammetric multivariate analysis 44

2.7 Concluding remarks 52

References 52

3 Developments in Electronic Noses for Quality and Safety Control 63
John Bosco Balaguru Rayappan, Arockia Jayalatha Kulandaisamy, Madeshwari Ezhilan, Parthasarathy Srinivasan and Ganesh Kumar Mani

3.1 Introduction 63

3.2 Overview of classical techniques for food quality testing 65

3.3 Electronic Nose 75

3.4 Instrumentation of eNose (Loutfi et al., 2015) 77

3.5 Recent developments in electronic nose applications for food quality 79

3.6 Conclusion 85

References 85

4 Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria 97
Dina Rešetar, Tamara Martinović, Sandra Kraljević Pavelić, Uroš Andjelković and Djuro Josić

4.1 Introduction 97

4.2 Bacteria as food-borne pathogens 98

4.3 Gram-positive bacteria 101

4.4 Gram-negative bacteria 106

4.5 Bacterial toxins 110

4.6 Detection of bacterial contamination in food 114

4.7 Analysis of bacterial toxins 121

4.8 Conclusions 126

4.9 Acknowledgements 127

References 127

5 Metabolomics in Assessment of Nutritional Status 139
Kati Hanhineva

5.1 Introduction 139

5.2 Usability of metabolomics in nutrition sciences 139

5.3 The metabolite complement in human studies 140

5.4 Metabolomics within the analysis of relationship between diet and health 141

5.5 Individual differences in metabolic and nutritional phenotype 142

5.6 Assessment of nutritional status, example studies 143

References 148

6 Rapid Microbiological Methods in Food Diagnostics 153
Catherine M. Logue and Chantal W. Nde

6.1 Introduction 153

6.2 Quantitative vs qualitative 154

6.3 Culture dependent vs independent 154

6.4 Automation and multi-pathogen detection 155

6.5 Separation and concentration 156

6.6 Rapid methods that are currently in the market 157

6.7 Conclusion 173

References 173

7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens 187
Geraldine Duffy

7.1 Introduction 187

7.2 Hybridisation-based methods 188

7.3 Nucleic acid amplification methods 190

7.4 Molecular characterisation methods 195

7.5 Conclusion 198

References 198

8 DNA-based Detection of GM Ingredients 205
Patrick Guertler, Alexandra Hahn, Ulrich Busch and Karl-Heinz Engel

8.1 Introduction 205

8.2 Analysis of GMO 205

8.3 Quantification of GMOs 215

8.4 Validation 217

8.5 Challenges in GMO detection 218

8.6 Outlook 221

References 222

9 Enzyme-based Sensors 231
Anastasios Economou, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli,
Dimitrios P. Nikolelis, Spyridoula Bratakou and Theodoros H. Varzakas

9.1 Introduction to enzymatic biosensors 231

9.2 Types of transducers 235

9.3 Enzymatic biosensors and the food industry 238

9.4 Biosensors for the analysis of main food components 239

9.5 Biosensors for contaminants 244

9.6 Food freshness indicators, antinutrients and additives 246

9.7 Future perspectives 247

References 248

10 Immunology-based Biosensors 251
Theodoros H. Varzakas, Georgia-Paraskevi Nikoleli and Dimitrios P. Nikolelis

10.1 Introduction 251

10.2 Antibodies and biosensors 251

10.3 Immunoassays for detection of microorganisms 255

10.4 Immunosensors and cancer biomarkers-immunoarrays 259

References 261

11 Graphene and Carbon Nanotube-Based Biosensors for Food Analysis 269
Stephanos K. Karapetis, Spyridoula M. Bratakou, Georgia-Paraskevi Nikoleli, Christina G. Siontorou, Dimitrios P. Nikolelis and Nikolaos Tzamtzis

11.1 Introduction 269

11.2 Biosensing devices based on graphene and CNTs and their applications in food analysis 270

11.3 Future trends and prospects 274

12 Nanoparticles-Based Sensors 279
Luis G. Dias, Antonio M. Peres and Alfredo Teixeira

12.1 Introduction 279

12.2 Nanoparticles for sensor technology 280

12.3 Nanoparticles-based sensors: applications 286

12.4 Conclusions and future trends 298

References 299

13 New Technologies for Nanoparticles Detection in Foods 305
G. Castillo, Z. Garaiova and T. Hianik

13.1 Introduction 305

13.2 Nanoparticle properties and applications in food industry 306

13.3 Toxicity of food-related nanoparticles 317

13.4 Methods of nanoparticle detection in food 321

13.5 Conclusion 330

13.6 Acknowledgments 330

References 330

14 Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers 343
M‐Concepcion Aristoy, Milagro Reig and Fidel Toldra

14.1 Introduction 343

14.2 The fundamentals of liquid chromatography 344

14.3 Advances in modern HPLC 346

14.4 Analysis of biochemical markers: applications for nutritional quality 347

14.5 Analysis of biochemical markers: applications for food quality 354

14.6 Analysis of biochemical markers: applications for the detection of food adulterations 356

14.7 Analysis of biochemical markers: applications for food safety 357

References 362

15 Olfactometry Detection of Aroma Compounds 379
Monica Flores and Sara Corral

15.1 Introduction 379

15.2 Extraction of volatile compounds from foods for GC-olfactometry analysis (GC-O) 380

15.3 Olfactometry techniques 382

15.4 Applications of GC-O in food industry 389

15.5 Conclusions 395

15.6 Acknowledgements 396

References 396

16 Data Handling 401
Riccardo Leardi

16.1 Introduction 401

16.2 Data collection 402

16.3 Data display 403

16.4 Process monitoring and quality control 417

16.5 Three-way PCA 417

16.6 Classification 420

16.7 Modelling 423

16.8 Calibration 424

16.9 Variable selection 426

16.10 Conclusion: future trends and the advantages and disadvantages of chemometrics 428

References 429

Suggested Books 430

17 Automated Sampling Procedures 431
Semih Otles and Canan Kartal

17.1 Introduction 431

17.2 Extraction techniques for sample preparation 432

References 453

18 The Market for Diagnostic Devices in the Food Industry 465
Mark Buecking, Hans Hoogland and Huub Lelieveld

18.1 Introduction 465

18.2 Food diagnostics 461

18.3 Product composition 466

18.4 Product structure 471

18.5 Influence of processing on product composition 472

18.6 Processing parameters 473

18.7 Packaging parameters 476

18.8 Conclusion 477

References 478

Index 479

Produkt-Details

• Erscheinungsdatum: 28.09.2017
• Verlagsort: Hoboken
• Sprache: englisch
• Maße: 178 x 244 mm
• Gewicht: 1021 g
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-119-10588-9 / 1119105889
• ISBN-13: 978-1-119-10588-6 / 9781119105886
• Zustand: Neuware