Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations.
The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.).
Chapters tackle such subject as:
* GMO Analysis Methods in Food
* Current Analytical Techniques for the Analysis of Food Lipids
* Analytical Methods for the Analysis of Sweeteners in Food
* Analytical Methods for Pesticides Detection in Foodstuffs
* Food and Viral Contamination
* Application of Biosensors to Food Analysis
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Sprache
Verlagsort
Verlagsgruppe
Dateigröße
ISBN-13
978-1-119-16056-4 (9781119160564)
Schweitzer Klassifikation
1 - Cover [Seite 1]
2 - Title Page [Seite 5]
3 - Copyright Page [Seite 6]
4 - Contents [Seite 7]
5 - Preface [Seite 15]
6 - 1 Food Analysis: A Brief Overview [Seite 17]
6.1 - 1.1 Introduction [Seite 17]
6.2 - 1.2 Chromatographic Techniques in Food Analysis [Seite 18]
6.3 - 1.3 Spectroscopic Methods [Seite 21]
6.4 - 1.4 Biologically-Based Methodologies in Food Analysis [Seite 23]
6.5 - References [Seite 24]
7 - 2 Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective [Seite 29]
7.1 - 2.1 Introduction [Seite 29]
7.2 - 2.2 Sample Preparation [Seite 33]
7.2.1 - 2.2.1 Internal Standards [Seite 36]
7.3 - 2.3 Analytical Methods [Seite 37]
7.3.1 - 2.3.1 Instrumental Analyses [Seite 37]
7.3.1.1 - 2.3.1.1 HPLC-UV-VIS/DAD/ELSD Detection [Seite 37]
7.3.1.2 - 2.3.1.2 HPLC-MS/Tandem MS Detection [Seite 40]
7.3.1.3 - 2.3.1.3 Capillary Electrophoresis [Seite 44]
7.4 - 2.4 Future Trends [Seite 44]
7.5 - References [Seite 45]
8 - 3 Current Analytical Techniques for Food Lipids [Seite 49]
8.1 - 3.1 Introduction [Seite 49]
8.2 - 3.2 Official Methods for the Analysis of Fat in Foods [Seite 52]
8.2.1 - 3.2.1 Importance of Official Methods of Analysis [Seite 52]
8.2.2 - 3.2.2 Official Methods for the Gravimetric Determination of Total Fat [Seite 52]
8.2.2.1 - 3.2.2.1 Solvent Extraction Procedures [Seite 53]
8.2.2.2 - 3.2.2.2 Hydrolytic Procedures [Seite 56]
8.2.3 - 3.2.3 Official Methods for the Determination of Total Fat by GC [Seite 58]
8.2.3.1 - 3.2.3.1 Sample Preparation Procedures [Seite 58]
8.2.3.2 - 3.2.3.2 Analysis of FAME by GC-FID [Seite 63]
8.2.4 - 3.2.4 FTIR Spectroscopic Methods [Seite 67]
8.2.5 - 3.2.5 Method Validation for Novel Sample Matrices [Seite 70]
8.3 - 3.3 Conclusions [Seite 72]
8.4 - References [Seite 73]
9 - 4 Detection of Allergen Markers in Food: Analytical Methods [Seite 81]
9.1 - 4.1 Introduction [Seite 81]
9.2 - 4.2 Immunochemical Methods [Seite 85]
9.2.1 - 4.2.1 Lateral Flow Device (LFD)/Dipstick [Seite 85]
9.2.2 - 4.2.2 ELISA [Seite 86]
9.2.2.1 - 4.2.2.1 Milk [Seite 87]
9.2.2.2 - 4.2.2.2 Egg [Seite 88]
9.2.2.3 - 4.2.2.3 Fish [Seite 88]
9.2.2.4 - 4.2.2.4 Crustacean Shellfish [Seite 89]
9.2.2.5 - 4.2.2.5 Peanut [Seite 89]
9.2.2.6 - 4.2.2.6 Tree Nuts [Seite 90]
9.2.2.7 - 4.2.2.7 Wheat (Gluten) [Seite 91]
9.2.2.8 - 4.2.2.8 Soy [Seite 92]
9.3 - 4.3 Mass Spectrometry (MS) Methods [Seite 92]
9.3.1 - 4.3.1 Milk [Seite 97]
9.3.2 - 4.3.2 Egg [Seite 98]
9.3.3 - 4.3.3 Fish and Crustacean Shellfish [Seite 98]
9.3.4 - 4.3.4 Peanut [Seite 99]
9.3.5 - 4.3.5 Tree Nuts [Seite 99]
9.3.6 - 4.3.6 Wheat [Seite 100]
9.3.7 - 4.3.7 Soy [Seite 100]
9.4 - 4.4 DNA-Based Methods [Seite 101]
9.4.1 - 4.4.1 Crustacean Shellfish [Seite 105]
9.4.2 - 4.4.2 Tree Nuts [Seite 106]
9.5 - 4.5 Method Validation [Seite 106]
9.5.1 - 4.5.1 Specificity and Cross-Reactivity [Seite 113]
9.5.2 - 4.5.2 Robustness and Ruggedness [Seite 113]
9.5.3 - 4.5.3 Sensitivity, LOD and LOQ [Seite 113]
9.5.4 - 4.5.4 Accuracy and Trueness [Seite 114]
9.5.5 - 4.5.5 Precision [Seite 114]
9.6 - References [Seite 115]
10 - 5 GMO Analysis Methods for Food: From Today to Tomorrow [Seite 139]
10.1 - 5.1 Introduction [Seite 140]
10.2 - 5.2 Methods for Detection, Identification and Quantification of GMOs in Food [Seite 151]
10.2.1 - 5.2.1 Detection of GMOs by DNA-Based Methods [Seite 152]
10.2.1.1 - 5.2.1.1 Polymerase Chain Reaction for GMO Detection [Seite 154]
10.2.1.2 - 5.2.1.2 Real-Time PCR for GMO Quantification [Seite 156]
10.2.2 - 5.2.2 Protein-Based Methods for GMO Detection and Quantification [Seite 157]
10.2.2.1 - 5.2.2.1 ELISA (Enzyme-Linked Immunosorbent Assay) [Seite 158]
10.2.2.2 - 5.2.2.2 Lateral Flow Strips [Seite 159]
10.2.3 - 5.2.3 Phenotypic Detection of GMOs [Seite 160]
10.2.4 - 5.2.4 Overall Assessment of Conventional Methods [Seite 161]
10.2.5 - 5.2.5 New Detection Methods of GMOs [Seite 161]
10.2.5.1 - 5.2.5.1 Amplification Based Detection Methods of GMOs [Seite 161]
10.2.5.2 - 5.2.5.2 Biosensor-Based Detection Methods of GMOs [Seite 167]
10.2.5.3 - 5.2.5.3 High-Throughput (HT) Techniques for GMO Detection [Seite 170]
10.3 - 5.3 Conclusion [Seite 176]
10.4 - References [Seite 179]
11 - 6 Determination of Antioxidant Compounds in Foodstuff [Seite 195]
11.1 - 6.1 Introduction [Seite 195]
11.2 - 6.2 Common Antioxidants in Foodstuff [Seite 196]
11.3 - 6.3 Antioxidants for Bioactive or Preservative Purposes [Seite 200]
11.4 - 6.4 Analysis of Antioxidants in Foods [Seite 206]
11.4.1 - 6.4.1 Extraction of Antioxidant Compounds [Seite 206]
11.4.1.1 - 6.4.1.1 Conventional Methods [Seite 208]
11.4.1.2 - 6.4.1.2 Nonconventional Methods [Seite 208]
11.4.1.3 - 6.4.1.3 Extraction Solvents and Surfactants [Seite 212]
11.4.2 - 6.4.2 Analytical Methodologies for Antioxidants [Seite 213]
11.4.2.1 - 6.4.2.1 Detection of Antioxidant Compounds [Seite 213]
11.4.2.2 - 6.4.2.2 Determination of Individual Antioxidant Molecules [Seite 215]
11.5 - 6.5 Conclusion [Seite 218]
11.6 - References [Seite 219]
12 - 7 Analytical Methods for Pesticide Detection in Foodstuffs [Seite 237]
12.1 - 7.1 Introduction [Seite 237]
12.1.1 - 7.1.1 Pesticide Residues in Foodstuffs [Seite 239]
12.1.2 - 7.1.2 Analytical Methods for Pesticide Residue Analysis [Seite 240]
12.2 - 7.2 Sample Preparation [Seite 241]
12.2.1 - 7.2.1 Solvent-Based Extractions - Liquid-Liquid Extraction (LLE) [Seite 243]
12.2.1.1 - 7.2.1.1 QuEChERS Extraction [Seite 243]
12.2.1.2 - 7.2.1.2 Accelerated Solvent Extraction [Seite 245]
12.2.1.3 - 7.2.1.3 Microwave-Assisted Extraction (MAE) [Seite 246]
12.2.1.4 - 7.2.1.4 Supercritical Fluid Extraction (SFE) [Seite 247]
12.2.1.5 - 7.2.1.5 Liquid Phase Microextraction (LPME) [Seite 248]
12.2.2 - 7.2.2 Sorption-Based Extractions [Seite 250]
12.2.2.1 - 7.2.2.1 Solid-Phase Extraction (SPE) [Seite 250]
12.2.2.2 - 7.2.2.2 Matrix Solid-Phase Dispersion (MSPD) [Seite 254]
12.2.2.3 - 7.2.2.3 Microextraction by Packed Syringe (MEPS) [Seite 254]
12.2.2.4 - 7.2.2.4 Solid-Phase Microextraction (SPME) [Seite 255]
12.2.2.5 - 7.2.2.5 Stir-Bar Sorptive Extraction (SBSE) [Seite 256]
12.3 - 7.3 Chromatographic Methods [Seite 257]
12.3.1 - 7.3.1 Gas Chromatography [Seite 258]
12.3.2 - 7.3.2 Fast Gas Chromatography [Seite 259]
12.3.3 - 7.3.3 Liquid Chromatography [Seite 260]
12.4 - 7.4 Detection of Pesticides [Seite 261]
12.4.1 - 7.4.1 MS Detection [Seite 262]
12.4.1.1 - 7.4.1.1 Ionization Techniques in GC-MS [Seite 262]
12.4.1.2 - 7.4.1.2 Ionization Interfaces in LC-MS [Seite 263]
12.4.1.3 - 7.4.1.3 MS Analyzers and Tandem MS [Seite 264]
12.4.2 - 7.4.2 Ambient MS [Seite 266]
12.5 - 7.5 Specific Problems of Pesticide Residue Analysis [Seite 268]
12.6 - 7.6 Future Trends and Conclusions [Seite 270]
12.7 - Acknowledgment [Seite 270]
12.8 - References [Seite 271]
13 - 8 Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin [Seite 287]
13.1 - 8.1 Biogenic Amines [Seite 288]
13.1.1 - 8.1.1 Definition [Seite 288]
13.1.2 - 8.1.2 Classification [Seite 288]
13.1.3 - 8.1.3 Synthesis [Seite 288]
13.2 - 8.2 Importance of Biogenic Amines in Food of Animal Origin [Seite 289]
13.2.1 - 8.2.1 Toxicological Aspect [Seite 290]
13.2.2 - 8.2.2 Quality Indicators [Seite 291]
13.2.3 - 8.2.3 Control and Prevention [Seite 292]
13.3 - 8.3 Procedures for Chromatographic Methods in Biogenic Amines [Seite 293]
13.3.1 - 8.3.1 Sample Processing [Seite 294]
13.3.2 - 8.3.2 Analytical Determination [Seite 302]
13.4 - 8.4 Chromatography Applications in Food of Animal Origin [Seite 304]
13.4.1 - 8.4.1 Milk and Dairy Products [Seite 305]
13.4.2 - 8.4.2 Fish and Seafood Products [Seite 307]
13.4.3 - 8.4.3 Meat, Meat Products and Edible Byproducts [Seite 308]
13.4.4 - 8.4.4 Chicken Meat and Chicken Meat Products [Seite 309]
13.4.5 - 8.4.5 Eggs and Egg Products [Seite 309]
13.4.6 - 8.4.6 Honey [Seite 310]
13.5 - 8.5 Conclusion [Seite 310]
13.6 - Acknowledgments [Seite 311]
13.7 - References [Seite 311]
14 - 9 Advances in Food Allergen Analysis [Seite 321]
14.1 - 9.1 Introduction [Seite 321]
14.2 - 9.2 Proteins versus DNA as Targets for Food Allergen Analysis [Seite 323]
14.2.1 - 9.2.1 Protein-Based Methods [Seite 324]
14.2.1.1 - 9.2.1.1 ELISA [Seite 324]
14.2.1.2 - 9.2.1.2 Immunosensors [Seite 326]
14.2.1.3 - 9.2.1.3 MS Platforms [Seite 337]
14.2.2 - 9.2.2 DNA-Based Techniques [Seite 348]
14.2.2.1 - 9.2.2.1 Real-Time PCR Coupled to HRM Analysis [Seite 348]
14.2.2.2 - 9.2.2.2 Single-Tube Nested Real-Time PCR [Seite 349]
14.2.2.3 - 9.2.2.3 Ligation-Dependent Probe Amplification [Seite 353]
14.2.2.4 - 9.2.2.4 Genosensors [Seite 354]
14.2.3 - 9.2.3 Aptasensors [Seite 359]
14.3 - 9.3 Final Remarks [Seite 359]
14.4 - Acknowledgments [Seite 362]
14.5 - References [Seite 363]
15 - 10 Food and Viral Contamination: Analytical Methods [Seite 377]
15.1 - 10.1 Introduction [Seite 377]
15.1.1 - 10.1.1 Virus Extraction from Food [Seite 380]
15.1.2 - 10.1.2 Virus Extraction from Bilvalve Molluscs [Seite 380]
15.1.3 - 10.1.3 Virus Extraction from Soft Fruits and Leafy Greens [Seite 383]
15.1.4 - 10.1.4 Virus Extraction from Bottled Water [Seite 387]
15.1.5 - 10.1.5 Virus Extraction from other Food Products [Seite 389]
15.2 - 10.2 Nucleic Acid Extraction and Purification [Seite 390]
15.3 - 10.3 Virus Detection by Molecular Techniques [Seite 390]
15.4 - 10.4 Assessment of Infectivity [Seite 392]
15.5 - 10.5 Quality Controls [Seite 394]
15.6 - 10.6 Conclusions [Seite 395]
15.7 - Acknowledgments [Seite 396]
15.8 - References [Seite 396]
16 - 11 Application of Biosensors for Food Analysis [Seite 411]
16.1 - 11.1 The Agrifood Sector [Seite 412]
16.2 - 11.2 Food Quality and Safety Concepts [Seite 413]
16.3 - 11.3 Effect of Unsafe Food on Human Health [Seite 416]
16.4 - 11.4 Revealing Methods for Food Components and Contaminants [Seite 418]
16.5 - 11.5 Biosensors: Definition, Market and Application Fields [Seite 419]
16.6 - 11.6 Biosensors and Bioassays for the Detection of Food Components and Contaminants [Seite 421]
16.6.1 - 11.6.1 Biosensing Technologies for Glucose Detection [Seite 421]
16.6.2 - 11.6.2 Biosensors and Bioassays to Reveal Glutamine [Seite 425]
16.6.3 - 11.6.3 Biodetecting Methods for Gliadin [Seite 426]
16.6.4 - 11.6.4 Enzyme Based-Biosensors for Phenols Detection [Seite 428]
16.6.5 - 11.6.5 Biosensing Technology Trends for Pesticide Monitoring [Seite 430]
16.6.6 - 11.6.6 Toxin Biodetection [Seite 435]
16.6.7 - 11.6.7 Heavy Metal Monitoring by Biosensing Methodologies [Seite 436]
16.7 - 11.7 Biosensors for Intelligent Food Packaging [Seite 438]
16.8 - 11.8 Biosensor Technology to Sustain Precision Farming [Seite 439]
16.9 - 11.9 Conclusions [Seite 440]
16.10 - Acknowledgments [Seite 442]
16.11 - References [Seite 442]
17 - 12 Immunoassay Methods in Food Analysis [Seite 451]
17.1 - 12.1 Introduction [Seite 452]
17.2 - 12.2 Immunoassays [Seite 453]
17.2.1 - 12.2.1 Principle and Significance of ELISA [Seite 454]
17.2.2 - 12.2.2 Application of Immunoassays in Food Safety [Seite 455]
17.3 - 12.3 Immunosensors [Seite 456]
17.3.1 - 12.3.1 Electrochemical Transducers [Seite 457]
17.3.1.1 - 12.3.1.1 Amperometric Transducers [Seite 457]
17.3.1.2 - 12.3.1.2 Potentiometric Transducers [Seite 457]
17.3.2 - 12.3.2 Piezoelectric Immunosensors [Seite 457]
17.3.3 - 12.3.3 Optical Transducers [Seite 458]
17.3.4 - 12.3.4 Application of Immunosensors in Food Safety [Seite 458]
17.4 - 12.4 Lateral Flow Immunoassay (LFIA) [Seite 459]
17.4.1 - 12.4.1 Applications of LFIA in Food Safety [Seite 460]
17.5 - 12.5 Sample Processing in Food Analysis [Seite 461]
17.6 - 12.6 Outlook [Seite 462]
17.7 - References [Seite 466]
18 - Index [Seite 471]
19 - EULA [Seite 480]
