Advances in food diagnostics / edited by Leo M. Nollet, Fidel Toldra.

Format:

Book

Contributor:

Nollet, Leo M. L., 1948- editor.

Toldrá, Fidel, editor.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food adulteration and inspection.

Food--Quality.

Food--Safety measures.

Physical Description:

1 online resource (528 pages) : illustrations (some color)

Edition:

Second edition.

Place of Publication:

Hoboken, New Jersey : John Wiley & Sons Incorporated, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

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.

Contents:

Cover

Title Page

Copyright

Dedication

Contents

List of Contributors

Preface

Chapter 1 Assuring Safety and Quality along the Food Chain

1.1 Quality and safety: issues

1.2 Tracking and tracing through chains and networks

1.3 Food safety - the baseline

1.4 Food quality - delivery concepts

1.5 Quality programs - steps towards sector quality agreements

1.5.1 Overview

1.5.2 A closed system concept - the case of IKB

1.5.3 An open sector system concept - the case of Q&amp

S

1.5.4 Trade initiatives

1.6 The information challenge

1.6.1 Information clusters

1.6.2 Organisational alternatives

1.6.3 Data ownership and data markets

1.6.4 Added value of emerging information infrastructures

1.7 Conclusion

References

Chapter 2 Methodologies for Improved Quality Control Assessment of Food Products

2.1 Introduction

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

2.2.1 Identification of polysaccharide food additives by FT-IR spectroscopy

2.2.2 Influence of hydration on FT-IR spectra of food additive polysaccharides

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

2.3.1 Outer product (OP)-PLS1 regression applied to the prediction of the degree of methylesterification of pectic polysaccharides in extracts of olive and pear pulps

2.3.2 Orthogonal signal correction (OSC)-PLS1 regression applied to white and red wine polymeric material extracts

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).

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

2.5.1 GC × GC-ToFMS principles and advantages

2.5.2 Beer volatile profiling by HS-SPME/GC × GC-ToFMS

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

2.6.1 Evaluation of the voltammetric analysis in what concerns the cyclic and square wave technique

2.6.2 Cyclic voltammetric analysis for cork classification

2.7 Concluding remarks

Chapter 3 Developments in Electronic Noses for Quality and Safety Control

3.1 Introduction

3.2 Overview of classical techniques for food quality testing

3.2.1 Chromatographic techniques

3.2.2 Spectroscopic techniques

3.2.3 Imaging techniques

3.2.4 Biological techniques

3.3 Electronic Nose

3.3.1 Various definitions of eNose reported in literature

3.3.2 Aroma as biomarker

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

3.4.1 Sampling system

3.4.1.1 Analytical distillation methods

3.4.1.2 Headspace analysis methods (HS)

3.4.1.3 Direct extraction methods

3.4.2 Detection system (Loutfi et al., 2015)

3.4.2.1 Types of chemical sensors for gaseous environment

3.4.3 Data processing system

3.5 Recent developments in electronic nose applications for food quality

3.5.1 Meat

3.5.2 Milk

3.5.3 Fish and seafood

3.5.4 Fruits and vegetables

3.5.5 Adulterants

3.5.6 Beverages

3.5.6.1 Non-alcoholic beverages

3.5.6.2 Alcoholic beverages

3.6 Conclusion

Chapter 4 Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria

4.1 Introduction

4.2 Bacteria as food-borne pathogens

4.3 Gram-positive bacteria

4.4 Gram-negative bacteria

4.5 Bacterial toxins.

4.5.1 Endotoxins

4.5.2 Exotoxins

4.6 Detection of bacterial contamination in food

4.6.1 Omics methods for detection of bacteria

4.6.1.1 Proteomic and peptidomic methods

4.6.1.2 Affinity-based methods

4.6.1.3 Mass spectrometry-based methods

4.7 Analysis of bacterial toxins

4.8 Conclusions

4.9 Acknowledgements

Chapter 5 Metabolomics in Assessment of Nutritional Status

5.1 Introduction

5.2 Usability of metabolomics in nutrition sciences

5.3 The metabolite complement in human studies

5.4 Metabolomics within the analysis of relationship between diet and health

5.5 Individual differences in metabolic and nutritional phenotype

5.6 Assessment of nutritional status, example studies

5.6.1 Malnutrition

5.6.2 Deficiencies in particular nutrients

Chapter 6 Rapid Microbiological Methods in Food Diagnostics

6.1 Introduction

6.1.1 Why the need for rapid methods - their benefits and potential limitations

6.2 Quantitative vs qualitative

6.3 Culture dependent vs independent

6.4 Automation and multi-pathogen detection

6.5 Separation and concentration

6.5.1 Filtration

6.5.2 Stomacher

6.5.3 Pulsifier

6.6 Rapid methods that are currently in the market

6.6.1 Microscopic-based

6.6.1.1 DEFT - direct epifluorescent filter technique

6.6.1.2 FISH - fluorescent in situ hybridisation

6.6.1.3 Live dead assay

6.6.1.4 Enzyme-linked immunosorbent assay (ELISA)

6.6.1.5 MALDI-TOF MS

6.6.1.6 Flow cytometry

6.6.1.7 Solid phase cytometry

6.6.2 Metabolism-based detection

6.6.2.1 Head space analysis

6.6.3 Luminescence-based

6.6.3.1 Bioluminescence/ATP detection

6.6.4 Immunological/ serological based

6.6.4.1 Antibody-based latex agglutination assay

6.6.4.2 Immunoprecipitation

6.6.4.3 Immunomagnetic separation (IMS).

6.6.5 Nucleic acid-based (molecular)

6.6.5.1 DNA microarrays

6.6.5.2 DNA colony hybridisation

6.6.5.3 Polymerase chain reaction (PCR)

6.6.5.4 Nested PCR

6.6.5.5 Loop-mediated isothermal amplification (LAMP)

6.6.5.6 Real-time PCR

6.6.5.7 Quantitative PCR (qPCR)

6.6.5.8 Digital PCR

6.6.5.9 Droplet digital PCR

6.6.5.10 16S Riboprinting

6.6.6 Next-generation technologies

6.6.7 Immunosensors or biosensors

6.6.7.1 Electronic nose sensors

6.6.7.2 Mass-sensitive biosensors

6.6.7.3 Surface plasmon resonance (SPR)

6.6.7.4 Raman and Fourier transform spectroscopy

6.6.7.5 Fourier transform infrared spectroscopy (FTIR)

6.6.7.6 Fibre optic biosensor

6.6.7.7 Aptamer-based biosensors

6.6.7.8 Nanotechnology for pathogen detection

6.7 Conclusion

Chapter 7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens

7.1 Introduction

7.2 Hybridisation-based methods

7.2.1 DNA hybridisation methods

7.2.2 RNA hybridisation methods

7.2.2.1 Fluorescent in situ hybridisation (FISH)

7.2.3 DNA microarrays

7.3 Nucleic acid amplification methods

7.3.1 Polymerase chain reaction

7.3.1.1 Real-time PCR

7.3.1.2 Quantitative PCR

7.3.1.3 Multiplex PCR

7.3.2 RNA-based amplification assays

7.3.2.1 Reverse transcriptase polymerase chain reaction

7.3.2.2 Viability dyes in RT-PCR

7.3.3 Isothermal amplification

7.3.3.1 Loop-mediated isothermal amplification (LAMP)

7.3.3.2 Nucleic acid sequence-based amplification (NASBA)

7.4 Molecular characterisation methods

7.4.1 Pulse field gel electrophoresis (PFGE)

7.4.2 Amplified fragment length polymorphism (AFLP)

7.4.3 Restriction fragment length polymorphism (RFLP)

7.4.4 Multi-locus variable-number tandem repeat analysis (MLVA)

7.4.5 Multi-locus sequence typing (MLST).

7.4.6 Whole genome sequencing (WGS)

7.5 Conclusion

Chapter 8 DNA-based Detection of GM Ingredients

8.1 Introduction

8.2 Analysis of GMO

8.2.1 Sampling and DNA extraction

8.2.2 Choice of target sequences

8.2.3 Conventional end-point PCR

8.2.4 Real-time PCR

8.2.5 Digital PCR

8.2.6 Multiplex approaches

8.3 Quantification of GMOs

8.4 Validation

8.5 Challenges in GMO detection

8.5.1 Influences of food composition and processing

8.5.2 Copy numbers

8.5.3 Certified reference material

8.5.4 Sequence information

8.5.5 Stacked events

8.5.6 GM animals

8.6 Outlook

Chapter 9 Enzyme-based Sensors

9.1 Introduction to enzymatic biosensors

9.2 Types of transducers

9.3 Enzymatic biosensors and the food industry

9.4 Biosensors for the analysis of main food components

9.4.1 Sugars

9.4.2 Acids

9.4.3 Amino acids

9.4.4 Alcohols

9.5 Biosensors for contaminants

9.5.1 Pesticides

9.5.2 Heavy metals

9.6 Food freshness indicators, antinutrients and additives

9.7 Future perspectives

Chapter 10 Immunology-based Biosensors

10.1 Introduction

10.2 Antibodies and biosensors

10.2.1 Immunochemiluminescence biosensors

10.2.2 Site-directed antibody immobilisation techniques for immunosensors

10.2.3 Label-free arrayed imaging reflectometry (AIR) detection platform

10.3 Immunoassays for detection of microorganisms

10.4 Immunosensors and cancer biomarkers-immunoarrays

10.4.1 Microfluidic paper-based analytical devices (mPADs)

Chapter 11 Graphene and Carbon Nanotube-Based Biosensors for Food Analysis

11.1 Introduction

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

11.3 Future trends and prospects

Chapter 12 Nanoparticles-Based Sensors.

12.1 Introduction.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781119105909

1119105900

9781119105893

1119105897

9781119105916

1119105919

OCLC:

991868954