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Food Authentication Using Bioorganic Molecules

Edited by Stefano Sforza, Ph.D., University of Parma

ISBN: 978-1-60595-045-7, ©2013, 430 pages, soft cover

  • DNA, peptide and lipid methods for certifying food genuineness
  • Applications to meats, fish, cheeses, wine, cooking oils and more
  • Analytical technologies for detecting fraud and enhancing safety

Prepared by a team of specialists, this volume presents the latest molecular methods for determining the presence of constituents that make a food what it is claimed to be. By clarifying the theory and applications of DNA, peptide, and lipid technologies, the book presents information required to identify molecular markers whose presence defines the quality and provenance of meats, seafood, cheeses, oils, wines, cereal products and other foods. The text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

Preface
Acknowledgment

1. Analysis of Specific DNA Sequences for Food Safety and Quality: An Overview
1.1. Introduction
1.2. Methodologies for DNA Detection
1.3. Fields of Application of DNA Analysis
1.4. Conclusions
1.5. References

2. DNA-based Methods for Authentication of Meat and Meat Products
2.1. Introduction
2.2. PCR-Sequencing
2.3. PCR-RAPD
2.4. PCR-RFLP
2.5. PCR using Species-Specific Primers
2.6. Real-Time PCR
2.7. DNA Microarrays
2.8. Other DNA-Based Approaches for Meat Authentication
2.9. Conclusion
2.10. Acknowledgments
2.11. References

3. Proteins and Peptides in the Authentication of Meat and Meat Products
3.1. Introduction
3.2. Proteins and Peptides as Potential Markers for Authentication of Meat and Meat Products
3.3. Species Identification
3.4. Identification of Undeclared Animal Components
3.5. Identification of Undeclared Plant or Animal Additives
3.6. Identification of Breed
3.7. Conclusion
3.8. References

4. Proteins, Peptides and Amino Acids for Cheese Authentication
4.1. Introduction
4.2. Authentication of Species
4.3. Authentication of the Ingredients
4.4. Authentication of Ageing Time
4.5. Authentication of Cheese Typology
4.6. Conclusions
4.7. References

5. Authenticity of Cereals and Cereal-based Products: Protecting Tradition in Bread and Pasta-making with Modern Analytical Techniques
5.1. Introduction
5.2. Genomics and Proteomics for Authenticity Verification
5.3. Applications for Protection of Authenticity: Wheat and Other Triticeae Species
5.4. Applications to Rice
5.5. Conclusions
5.6. Acknowledgement
5.7. Reference

6. Carbohydrate Chromatographic Analysis for Food Authentication
6.1. Introduction
6.2. Carbohydrates
6.3. Food Authentication
6.4. Conclusions
6.5. Abbreviations
6.6. References

7. Lipid Molecules as Marker of Food Quality and Purity
7.1. Introduction
7.2. Fatty Acids and Triacylglycerols
7.3. Non-Glycerydic Esters—Waxes and Alkyl Esters
7.4. Sterols
7.5. Conclusions
7.6. References

8. DNA Tracking for the Authentication of Edible Plant Oils
8.1. Introduction
8.2. Identification and Tracking by DNA Analysis
8.3. Molecular Tracking of Plant Edible Oils
8.4. DNA Analysis for Plant Oil Tracking
8.5. Methods of DNA Extraction from Plant Oil
8.6. Application of Markers for Oil DNA Tracking
8.7. Conclusions and Perspectives
8.8. References

9. Authentication and Traceability of Fish and Seafood Species by Means of Molecular Tools
9.1. Market Globalization: Control and Traceability
9.2. Legislation and Labeling Normative: Concept of Traceability
9.3. Methodological Solutions
9.4. Applications of Molecular Techniques in the Identification and Authentication of Fish and Fishery
9.5. Main Types of Molecular Techniques to Species Identification
9.6. Choosing the Most Appropriate Technique Depending on the Equipment Available and the Final Objectives
9.7. Molecular Techniques Validation
9.8. Application to Commercial Samples/Market Research
9.9. References

10. Authentication of Spices
10.1. Introduction: The Authenticity Issue
10.2. Major International Quality Specifications
10.3. Common Adulteration in Spices
10.4. A Metabolomic Approach for Botanical and Geographical Traceability of Spices
10.5. A Case Study: Saffron
10.6. A Case Study: Vanilla
10.7. Future Trends
10.8. References

11. Volatile Compounds for the Authentication of Wine and Derived Products
11.1. Introduction
11.2. Wine Aroma Composition
11.3. Analytical Techniques for the Determination of Wine Aroma
11.4. Authentication of Wines: General Consideration
11.5. Volatile Compounds for the Authentication of Grape Variety and Geographic Origin
11.6. Volatile Compounds for Authentication of Wine Processing
11.7. Authentication of Wine Ageing
11.8. Authentication of Wine Related Products—Vinegars
11.9. Authentication of Wine Distillates
11.10. Conclusions
11.11. References

12. PCR-Based Molecular Approaches Applied to the Authenticity, Traceability and Safety Assessment of Grape and Wine
12.1. Grape and Wine: Botanical Origin, History, Quality and Nutritional Traits
12.2. Grape and Wine: Safety Assessment and Legislation
12.3. Food Applied DNA-Based Analysis: A Methodological Introduction
12.4. Extraction of Total Genomic DNA from Grape, Must and Wine
12.5. Grape and Wine Authentication and Traceability: Mission Possible—Chemotyping and Genotyping
12.6. Hidden Compounds in Wine: The Food Allergens Case
12.7. Analytical Perspectives and Conclusions
12.8. References

Index

Food Authentication Using Bioorganic Molecules (Entire eBook)
$120.00 Save: $29.50
Chapter 1: Analysis of Specific DNA Sequences for Food Safety and Quality: An Overview
$25.00
Chapter 2: DNA-based Methods for Authentication of Meat and Meat Products
$25.00
Chapter 3: Proteins and Peptides in the Authentication of Meat and Meat Products
$25.00
Chapter 4: Proteins, Peptides and Amino Acids for Cheese Authentication
$25.00
Chapter 5: Authenticity of Cereals and Cereal-based Products: Protecting Tradition in Bread and Pasta-making with Modern Analytical Techniques
$25.00
Chapter 6: Carbohydrate Chromatographic Analysis for Food Authentication
$25.00
Chapter 7: Lipid Molecules as Marker of Food Quality and Purity
$25.00
Chapter 8: DNA Tracking for the Authentication of Edible Plant Oils
$25.00
Chapter 9: Authentication and Traceability of Fish and Seafood Species by Means of Molecular Tools
$25.00
Chapter 10: Authentication of Spices
$25.00
Chapter 11: Volatile Compounds for the Authentication of Wine and Derived Products
$25.00
Chapter 12: PCR-Based Molecular Approaches Applied to the Authenticity, Traceability and Safety Assessment of Grape and Wine
$25.00

ISBN: 978-1-60595-045-7, ©2013, 430 pages, soft cover

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