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Table of Contents
List of Contributors xvii
Preface xxiii
1 Assuring Safety and Quality along the Food Chain 1
Gerhard Schiefer
1.1 Quality and safety: issues 1
1.2 Tracking and tracing through chains and networks 2
1.3 Food safety – the baseline 3
1.4 Food quality – delivery concepts 4
1.5 Quality programs – steps towards sector quality agreements 5
1.6 The information challenge 7
1.7 Conclusion 10
References 11
2 Methodologies for Improved Quality Control Assessment of Food Products 13
Manuel A. Coimbra, Silvia M. Rocha, Catia Martins and Antonio S. Barros
2.1 Introduction 13
2.2 Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives 14
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 23
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) 33
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 38
2.6 Study of cork (from Quercus suber L.) – wine model interactions based on voltammetric multivariate analysis 44
2.7 Concluding remarks 52
References 52
3 Developments in Electronic Noses for Quality and Safety Control 63
John Bosco Balaguru Rayappan, Arockia Jayalatha Kulandaisamy, Madeshwari Ezhilan, Parthasarathy Srinivasan and Ganesh Kumar Mani
3.1 Introduction 63
3.2 Overview of classical techniques for food quality testing 65
3.3 Electronic Nose 75
3.4 Instrumentation of eNose (Loutfi et al., 2015) 77
3.5 Recent developments in electronic nose applications for food quality 79
3.6 Conclusion 85
References 85
4 Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria 97
Dina Rešetar, Tamara Martinović, Sandra Kraljević Pavelić, Uroš Andjelković and Djuro Josić
4.1 Introduction 97
4.2 Bacteria as food-borne pathogens 98
4.3 Gram-positive bacteria 101
4.4 Gram-negative bacteria 106
4.5 Bacterial toxins 110
4.6 Detection of bacterial contamination in food 114
4.7 Analysis of bacterial toxins 121
4.8 Conclusions 126
4.9 Acknowledgements 127
References 127
5 Metabolomics in Assessment of Nutritional Status 139
Kati Hanhineva
5.1 Introduction 139
5.2 Usability of metabolomics in nutrition sciences 139
5.3 The metabolite complement in human studies 140
5.4 Metabolomics within the analysis of relationship between diet and health 141
5.5 Individual differences in metabolic and nutritional phenotype 142
5.6 Assessment of nutritional status, example studies 143
References 148
6 Rapid Microbiological Methods in Food Diagnostics 153
Catherine M. Logue and Chantal W. Nde
6.1 Introduction 153
6.2 Quantitative vs qualitative 154
6.3 Culture dependent vs independent 154
6.4 Automation and multi-pathogen detection 155
6.5 Separation and concentration 156
6.6 Rapid methods that are currently in the market 157
6.7 Conclusion 173
References 173
7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens 187
Geraldine Duffy
7.1 Introduction 187
7.2 Hybridisation-based methods 188
7.3 Nucleic acid amplification methods 190
7.4 Molecular characterisation methods 195
7.5 Conclusion 198
References 198
8 DNA-based Detection of GM Ingredients 205
Patrick Guertler, Alexandra Hahn, Ulrich Busch and Karl-Heinz Engel
8.1 Introduction 205
8.2 Analysis of GMO 205
8.3 Quantification of GMOs 215
8.4 Validation 217
8.5 Challenges in GMO detection 218
8.6 Outlook 221
References 222
9 Enzyme-based Sensors 231
Anastasios Economou, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli,
Dimitrios P. Nikolelis, Spyridoula Bratakou and Theodoros H. Varzakas
9.1 Introduction to enzymatic biosensors 231
9.2 Types of transducers 235
9.3 Enzymatic biosensors and the food industry 238
9.4 Biosensors for the analysis of main food components 239
9.5 Biosensors for contaminants 244
9.6 Food freshness indicators, antinutrients and additives 246
9.7 Future perspectives 247
References 248
10 Immunology-based Biosensors 251
Theodoros H. Varzakas, Georgia-Paraskevi Nikoleli and Dimitrios P. Nikolelis
10.1 Introduction 251
10.2 Antibodies and biosensors 251
10.3 Immunoassays for detection of microorganisms 255
10.4 Immunosensors and cancer biomarkers-immunoarrays 259
References 261
11 Graphene and Carbon Nanotube-Based Biosensors for Food Analysis 269
Stephanos K. Karapetis, Spyridoula M. Bratakou, Georgia-Paraskevi Nikoleli, Christina G. Siontorou, Dimitrios P. Nikolelis and Nikolaos Tzamtzis
11.1 Introduction 269
11.2 Biosensing devices based on graphene and CNTs and their applications in food analysis 270
11.3 Future trends and prospects 274
12 Nanoparticles-Based Sensors 279
Luis G. Dias, Antonio M. Peres and Alfredo Teixeira
12.1 Introduction 279
12.2 Nanoparticles for sensor technology 280
12.3 Nanoparticles-based sensors: applications 286
12.4 Conclusions and future trends 298
References 299
13 New Technologies for Nanoparticles Detection in Foods 305
G. Castillo, Z. Garaiova and T. Hianik
13.1 Introduction 305
13.2 Nanoparticle properties and applications in food industry 306
13.3 Toxicity of food-related nanoparticles 317
13.4 Methods of nanoparticle detection in food 321
13.5 Conclusion 330
13.6 Acknowledgments 330
References 330
14 Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers 343
M‐Concepcion Aristoy, Milagro Reig and Fidel Toldra
14.1 Introduction 343
14.2 The fundamentals of liquid chromatography 344
14.3 Advances in modern HPLC 346
14.4 Analysis of biochemical markers: applications for nutritional quality 347
14.5 Analysis of biochemical markers: applications for food quality 354
14.6 Analysis of biochemical markers: applications for the detection of food adulterations 356
14.7 Analysis of biochemical markers: applications for food safety 357
References 362
15 Olfactometry Detection of Aroma Compounds 379
Monica Flores and Sara Corral
15.1 Introduction 379
15.2 Extraction of volatile compounds from foods for GC-olfactometry analysis (GC-O) 380
15.3 Olfactometry techniques 382
15.4 Applications of GC-O in food industry 389
15.5 Conclusions 395
15.6 Acknowledgements 396
References 396
16 Data Handling 401
Riccardo Leardi
16.1 Introduction 401
16.2 Data collection 402
16.3 Data display 403
16.4 Process monitoring and quality control 417
16.5 Three-way PCA 417
16.6 Classification 420
16.7 Modelling 423
16.8 Calibration 424
16.9 Variable selection 426
16.10 Conclusion: future trends and the advantages and disadvantages of chemometrics 428
References 429
Suggested Books 430
17 Automated Sampling Procedures 431
Semih Otles and Canan Kartal
17.1 Introduction 431
17.2 Extraction techniques for sample preparation 432
References 453
18 The Market for Diagnostic Devices in the Food Industry 465
Mark Buecking, Hans Hoogland and Huub Lelieveld
18.1 Introduction 465
18.2 Food diagnostics 461
18.3 Product composition 466
18.4 Product structure 471
18.5 Influence of processing on product composition 472
18.6 Processing parameters 473
18.7 Packaging parameters 476
18.8 Conclusion 477
References 478
Index 479
