Advances in Food Authenticity Testing

• Autore: Downey Gerard
• Pubblicazione: Cambridge : , : Elsevier Science & Technology, , 2016; ©2016
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (812 pages)
• Disciplina: 664.07
• Soggetto topico: Food - Analysis; Food law and legislation
• Altri autori: DowneyGerard
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Front Cover -- Advances in Food Authenticity Testing -- Advances in Food Authenticity Testing -- Copyright -- Contents -- List of Contributors -- 1 - Introduction -- References -- One - Advances in Methods for Food Authenticity Testing -- 2 - Advances in DNA Fingerprinting for Food Authenticity Testing -- 2.1 Introduction -- 2.2 Scientific Background of DNA Fingerprinting and Its Applications -- 2.2.1 Mini- and Microsatellites -- 2.2.2 Single Nucleotide Polymorphism -- 2.3 The Methodology of DNA Fingerprinting -- 2.3.1 First-Generation Markers: RFLP, ISSR, and RAPD -- 2.3.2 Second-Generation Markers: SSRs -- 2.3.3 Third-Generation Markers: SNPs -- 2.4 DNA Fingerprinting for Authenticity Testing of Rice Varieties -- 2.4.1 Case Study: Basmati Rice -- 2.4.2 Case Study: Jasmine Rice -- 2.4.3 Further Candidates for Rice DNA Authenticity Testing -- 2.5 Meat Traceability -- 2.6 Future Trends -- References -- 3 - Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing -- 3.1 Introduction -- 3.2 Fundamentals of Ultraviolet and Visible Light Spectroscopy in Food Analysis -- 3.3 Application of UV-VIS Spectroscopy for Authentication of Foodstuffs -- 3.3.1 Authentication of Geographical Origin -- 3.3.2 Authentication of Variety or Species -- 3.3.3 Purity or Quality Determination -- 3.3.4 Discrimination of Fresh from Cold-Stored and Frozen-Thawed Products -- 3.4 Suitable Foodstuffs for Testing Using Ultraviolet and Visible Light Spectroscopy Analysis -- 3.4.1 Oils -- 3.4.2 Spices and Tea -- 3.4.3 Mushrooms -- 3.4.4 Meat -- 3.4.5 Fish and Seafood -- 3.4.6 Rice -- 3.4.7 Juices -- 3.4.8 Wine and Vine -- 3.4.9 Beer -- 3.4.10 Miscellaneous -- 3.5 Case Study: Wine Authentication -- References -- 4 - Advances in Infrared Spectroscopy for Food Authenticity Testing -- 4.1 Introduction -- 4.2 Vibrational Spectroscopy as a Screening Method. ; 4.2.1 Fundamentals of Infrared Spectroscopy -- 4.2.2 Mid-Infrared Spectroscopy -- 4.2.2.1 Instrumentation -- 4.2.2.2 Sampling Modes -- 4.2.3 Near-Infrared Spectroscopy -- 4.2.4 Raman Spectroscopy -- 4.3 Chemometrics in Vibrational Spectroscopy -- 4.4 Screening Capabilities of Vibrational Spectroscopy to Detect Adulteration in Foods -- 4.4.1 Monitoring Authenticity and Adulteration of Milk Products -- 4.4.2 Monitoring Authenticity and Adulteration of Fruits and Fruit Juices -- 4.4.3 Monitoring Authenticity and Adulteration of Oils and Fats -- 4.4.3.1 Extra Virgin Olive Oil -- 4.4.3.2 Cocoa Butter -- 4.4.4 Unintentional Contaminants -- 4.4.4.1 Mycotoxins -- 4.4.4.2 Acrylamide -- 4.4.4.3 Pesticides -- 4.5 The Future of Vibrational Spectroscopy in Food Authentication: Portable and Handheld Technology -- Sources of Further Information -- References -- 5 - Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing -- 5.1 Introduction -- 5.1.1 Principles of Fluorescence -- 5.2 What Adulterations Can Fluorescence Emission Spectroscopy Be Used to Detect? -- 5.3 Applications of Fluorescence Emission Spectroscopy for Food Authentication - Examples -- 5.3.1 Edible Oils and Fats -- 5.3.2 Dairy Products and Eggs -- 5.3.3 Meat, Fish, and Meat and Fish Products -- 5.3.4 Honey -- 5.3.5 Fruits, Vegetables, and Juices -- 5.3.6 Alcohols -- 5.3.7 Cereals and Cereal Products -- 5.3.8 Sugar and Confectionary -- 5.4 Future Trends -- References -- 6 - Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing -- 6.1 Introduction -- 6.2 Nuclear Magnetic Resonance Methodologies in Food Analysis -- 6.3 Sample Preparation for Nuclear Magnetic Resonance Analysis -- 6.4 Spectral Assignment and Quantitative Analysis -- 6.5 Adulterations Detected by Nuclear Magnetic Resonance Spectroscopy -- 6.5.1 Tomatoes -- 6.5.2 Honey -- 6.5.3 Wine. ; 6.5.4 Vinegar -- 6.5.5 Olive Oils -- 6.5.6 Meat -- 6.5.7 Milk -- 6.5.8 Coffee -- 6.6 Future Trends -- References -- 7 - Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective -- 7.1 Introduction -- 7.2 Process of Using Mass Spectrometry in the Analysis of Food -- 7.2.1 Direct MS Techniques -- 7.2.2 Desorption MS Techniques -- 7.2.3 Chromatographic and Electrokinetic Separation-MS-Based Techniques -- 7.2.3.1 Liquid Chromatography-Mass Spectrometry -- 7.2.3.2 Gas Chromatography-Mass Spectrometry -- 7.2.3.3 Capillary Electrophoresis-Mass Spectrometry -- 7.3 Mass Spectrometry-Based Approaches for Food Authenticity Testing and Adulteration Detection -- 7.3.1 Proteomics and Peptidomics -- 7.3.1.1 Meat and Meat Products -- 7.3.1.2 Fish, Shellfish, and Seafood -- 7.3.1.3 Milk and Cheese -- 7.3.1.4 Other Matrices -- 7.3.2 Metabolomics and Lipidomics -- 7.3.2.1 Alcoholic Beverages -- 7.3.2.2 Honey -- 7.3.2.3 Olive Oil and Other Vegetable Oils -- 7.3.2.4 Milk and Cheese -- 7.3.2.5 Other Matrices -- 7.4 Future Trends -- Acknowledgments -- References -- 8 - Advances in Electronic Noses and Tongues for Food Authenticity Testing -- 8.1 Introduction -- 8.2 Electronic Nose -- 8.2.1 Types of Electronic Noses -- 8.3 Electronic Tongue -- 8.3.1 Types of Electronic Tongues -- 8.4 Application of Electronic Nose and Tongue in Food Authenticity Studies -- 8.4.1 Dairy Products -- 8.4.2 Fish and Meat Products -- 8.4.3 Fruits and Vegetables -- 8.4.4 Oils and Vinegar -- 8.4.5 Teas and Coffees -- 8.4.6 Nonalcoholic Beverages -- 8.4.7 Alcoholic Beverages -- 8.4.8 Others -- 8.5 Conclusions -- References -- 9 - Advances in Isotopic Analysis for Food Authenticity Testing -- 9.1 Introduction -- 9.1.1 Stable Isotopes -- 9.1.2 Isotope Fractionation Processes -- 9.2 Measurements, Instrumentation, and Applications -- 9.2.1 Measurement Principles. ; 9.2.2 Instrumentation -- 9.2.3 Bulk Tissue Analysis and Applications -- 9.2.4 Compound-Specific Stable Isotope Analysis and Applications -- 9.2.5 Multivariate Statistics-Chemometrics -- 9.3 Case Studies -- 9.3.1 Stable Isotope Analysis for Verifying Geographical Origin -- 9.3.2 Stable Isotope Analysis for Verifying Agricultural Origin -- 9.3.3 Stable Isotope Analysis for Other Food Authenticity Cases -- 9.4 Conclusion and Future Trends -- Sources of Further Information -- Abbreviations -- Acknowledgments -- References -- 10 - Advances in Chromatographic Techniques for Food Authenticity Testing -- 10.1 Introduction -- 10.2 Process of Using Chromatographic Techniques in the Analysis of Food -- 10.2.1 Chromatographic Separation Principles and Technologies -- 10.2.2 Gas Chromatography -- 10.2.3 High-performance Liquid Chromatography -- 10.2.4 Recent Developments in Chromatography -- 10.3 Adulterations Which can be Detected by Using Chromatographic Techniques -- 10.4 Foodstuffs Suitable for Testing Using Chromatographic Techniques -- 10.5 Case Studies -- 10.5.1 Case Study on Edible Vegetable Oils -- 10.5.2 Case Study on Milk and Dairy Products -- 10.5.3 Case Study on Honey -- 10.5.4 Case Study on Fruit Juices -- 10.6 Future Trends -- Sources of Further Information -- References -- 11 - Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing -- 11.1 Introduction -- 11.2 Process of Using PCR Technologies in the Analysis of Food -- 11.2.1 Procedures for DNA Extraction and Purification -- 11.2.2 Concerns About DNA Copy Number and Representation of Genomic Information -- 11.2.3 Nuclear vs Organellar Genomes as Targets for Analysis -- 11.2.4 End Point vs Real-Time PCR -- 11.2.5 Multiplex Analyses and Multitarget Analyses -- 11.2.5.1 Multiplex PCR -- 11.2.5.2 Dual-Probe Assay -- 11.2.5.3 Triplex qPCR. ; 11.3 Application of PCR Technologies to Detect Adulteration -- 11.4 Case Studies -- 11.4.1 Seafood -- 11.4.2 Meat -- 11.4.3 Dairy Products -- 11.4.4 Cereals -- 11.4.5 Olive Oil -- 11.4.6 Other Examples -- 11.5 Future Trends -- 11.5.1 Hyphenating PCR With Other Techniques -- 11.5.2 Digital PCR and Lab-on-Chip Approach -- Sources of Further Information and Conclusions -- Acknowledgments -- References -- 12 - Advances in Differential Scanning Calorimetry for Food Authenticity Testing -- 12.1 Introduction -- 12.2 Uses of Differential Scanning Calorimetry in the Analysis of Foods -- 12.3 Uses of Differential Scanning Calorimetry in Food Authenticity Testing -- 12.4 Conclusions and Future Perspectives -- 12.4 Conclusions and Future Perspectives -- Sources of Further Information -- References -- Two - Advances in Authenticity Testing -- 13 - Advances in Authenticity Testing of Geographical Origin of Food Products -- 13.1 Introduction -- 13.2 Techniques for Analyzing Isotopes -- 13.2.1 Isotope Ratio Mass Spectrometry -- 13.2.2 Thermal Ionization Mass Spectrometry -- 13.2.3 Nuclear Magnetic Resonance -- 13.3 Techniques for Analyzing Elements -- 13.4 Separation Techniques for Compositional Analysis -- 13.5 (Semi-)Nondestructive Techniques -- 13.5.1 Proton Transfer Reaction Mass Spectrometry -- 13.5.2 Sensor Technology: Electronic Nose and Electronic Tongue -- 13.5.3 Spectroscopic Techniques -- 13.6 Other Techniques -- 13.6.1 DNA Technology -- 13.6.2 Sensory Analysis -- 13.7 Conclusions -- List of Abbreviations of Analytical Equipment -- List of Abbreviations of (Multivariate) Statistical Analysis -- References -- 14 - Advances in Authenticity Testing for Meat Speciation -- 14.1 Introduction -- 14.2 Protein-Based Methods -- 14.2.1 Electrophoretic Techniques -- 14.2.2 Immunochemical Techniques -- 14.2.3 Chromatographic and Mass Spectrometry Techniques. ; 14.3 DNA-Based Methods.
• Sommario/riassunto: Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.The adulteration.
• Titolo autorizzato: Advances in Food Authenticity Testing
• ISBN: 9780081002339; 0081002335; 9780081002209; 0081002203
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911006966403321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition.