Proteomics For Food Authentication
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Proteomics For Food Authentication
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2020-05-07
Proteomics For Food Authentication written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-07 with Business & Economics categories.
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
Food Authentication
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Author : Contantinos A. Georgiou
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-27
Food Authentication written by Contantinos A. Georgiou and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-27 with Technology & Engineering categories.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Food Proteomics
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Author : Maria Lopez Pedrouso
language : en
Publisher: Academic Press
Release Date : 2022-06-02
Food Proteomics written by Maria Lopez Pedrouso and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-02 with Science categories.
Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view. This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced. Includes precise proteomic information on a specific category Provides proteomic studies of the most common vegetable and animal species Presents proteomic methodologies, including bioinformatics for effective analysis in food science Discusses food challenges such as allergens, authentication and food safety
Food Authentication And Traceability
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-11-19
Food Authentication And Traceability written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-19 with Medical categories.
Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies
Proteomics In Foods
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Author : Fidel Toldrá
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-16
Proteomics In Foods written by Fidel Toldrá and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-16 with Technology & Engineering categories.
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Proteomics Applications In Food Science
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Author : Valeria Severino
language : en
Publisher: Delve Publishing
Release Date : 2017-11
Proteomics Applications In Food Science written by Valeria Severino and has been published by Delve Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11 with Food science categories.
In the last decades, proteomics has rapidly advanced with novel developments and cutting-edge approaches, resulting in reliable platforms widely used for several purposes. Among others, food science represents one of the most dynamic and growing research areas in which proteomics is extensively applied. Food proteomics is commonly used to characterize raw materials, determine the food composition and evaluate the relationship between the food protein content and the nutritional properties. Moreover, quality control during food production can be monitored with proteomics, along with food traceability, quality and safety, in particular by detecting the presence of allergens or contaminants. Considering the complexity of food matrices and the elevated variability of food-associated proteins and peptides, it is hard to choose a single proteomic strategy. Often, a combination of multiple techniques achieves the better results, with proteomic approaches well adapted to each problem. This book covers several aspects of proteomics in food science, highlighting a range of methods and applications for analyzing the food composition, the presence of specific allergens or microorganisms, and for evaluating food identity and quality. To this aim, the book is organized into three Sections. In Section 1 are reviewed technical aspects at the basis of proteomics, focusing on concepts and challenges of proteomic analyses, sample preparation and techniques commonly used such as one- and two-dimensional electrophoresis, chromatography and mass spectrometry. In Section 2 are reported proteomic applications in food science, emphasizing on food authentication, for example producing a fingerprint typical of each food or food component. Moreover, this Section contains some interesting applications such as the identification of milk components in ancient food and the use of proteomics to evaluate ex vivo protein modifications and their effects on foods.Finally, the Section 3 focuses on proteomics and food allergies, a particularly dynamic field also called food allergenomics. Here are reported some particular proteomic applications to assess the physicochemical properties of food allergens.
Proteomics In Food Science
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Author : Michelle Lisa Colgrave
language : en
Publisher: Academic Press
Release Date : 2017-04-03
Proteomics In Food Science written by Michelle Lisa Colgrave and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-03 with Technology & Engineering categories.
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students. Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry
Modern Techniques For Food Authentication
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Author : Da-Wen Sun
language : en
Publisher: Academic Press
Release Date : 2018-07-25
Modern Techniques For Food Authentication written by Da-Wen Sun and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-25 with Medical categories.
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques
Foodomics
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Author : Jorge Barros-Velázquez
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-03-31
Foodomics written by Jorge Barros-Velázquez and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-31 with Science categories.
Presents the most updated information on the main methodologies and technological platforms involved in foodomics.
Analytical Methods Of Food Authentication
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Author : Philip R. Ashurst
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Analytical Methods Of Food Authentication written by Philip R. Ashurst and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Technology & Engineering categories.
Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages.