Buch, Englisch, 266 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 705 g
Reihe: Food Analysis & Properties
Buch, Englisch, 266 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 705 g
Reihe: Food Analysis & Properties
ISBN: 978-0-367-20505-8
Verlag: CRC Press
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products.
During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication.
Features:
- Provides a comprehensive and critical overview of the application of proteomics in food
- Helps food scientists determine the authenticity of several food products
- Provides applied techniques for both laboratory and industrial environments
- Describes workflows, technologies, and tools that are being assessed in proteomics-related studies
Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality.
The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries.
Also available in the Food Analysis and Properties Series:
Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by
Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)
Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)
Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)
For a complete list of books in this series, please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Contents
Series Preface vii
Preface ix
Editors xi
Contributors xiii
SECTION I PROTEOMICS
Chapter 1 Review on Proteomics for Food Authentication 3
Ignacio Ortea, Gavin O’Connor, and Alain Maquet
SECTION II PEPTIDE-BASED APPROACHES
Chapter 2 1-DE and 2-DE: In-Gel Tryptic Digestion 39
Semih Ötles and Vasfiye Hazal Özyurt
Chapter 3 Non-Directed Analysis 49
Dev Kant Shandilya
Chapter 4 Targeted Proteomics for Food Authentication 61
Devarajan Thangadurai, Mojtaba Kordrostami, Saher Islam,
Arun Kashivishwanath Shettar, Jeyabalan Sangeetha, Mohammad
Mafakheri, Jasmin Habeeb, Abdel Rahman Mohammad Said
Al-Tawaha, Steffi Simmi Maxim, and Ravichandra Hospet
Chapter 5 A MALDI-TOF-MS Approach for Mammalian, Human, and
Formula Milk Profiling 79
Laura Di Francesco, Francesco Di Girolamo, Maurizio Mennini,
Andrea Masotti, Guglielmo Salvatori, Giuliano Rigon, Fabrizio
Signore, Emanuela Pietrantoni, Margherita Scapaticci, Isabella
Lante, Bianca Maria Goffredo, Oscar Mazzina, Ahmed Ibrahim
Elbousify, Paola Roncada, Andrea Dotta, Alessandro Fiocchi, and
Lorenza Putignani
Chapter 6 MALDI-TOF-MS Analysis of Foods 95
Leo M.L. Nollet
SECTION III PROTEIN-BASED APPROACHES
Chapter 7 Whole Protein Analysis Using LC-MS/MS for
Food Authentication 105
Jeyabalan Sangeetha, Arun Kashivishwanath Shettar, Devarajan
Thangadurai, Chethan Jambanna Dandin, Ravichandra Hospet,
Bhavisha Prakashbhai Sheth, Saher Islam, Abdel Rahman
Mohammad Said Al-Tawaha, Mojtaba Kordrostami, and
Mohammad Mafakheri
SECTION IV PROTEOMICS AND FOOD AUTHENTICITY
Chapter 8 Proteomic Authentication of Dairy Products 123
Saher Islam and Devarajan Thangadurai
Chapter 9 Proteomic Tools for Improved Processing of Dry-Cured Meats 153
Leticia Mora and Fidel Toldrá
Chapter 10 Fish 177
Marco Alexandre Cavaco Cerqueira, Ana Paula Farinha,
Denise Schrama, Márcio Júlio Vicente Moreira, Cláudia Sofia
Ferreira Raposo de Magalhães, and Pedro Miguel Leal Rodrigues
Chapter 11 Proteomics in Authentication of Wine 203
Javed Ahamad, Javed Ahmad, Showkat R. Mir, and
Raad A. Kaskoos
Chapter 12 Proteomics in Authentication of Honey 213
Javed Ahamad, Javed Ahmad, Muath Sh. Mohammed Ameen,
Esra T. Anwer, Showkat R. Mir, and Ameeduzzafar
Chapter 13 GMOs 229
Rajesh Kumar
Index 245
