Fingerprinting Techniques in Food Authentication and Traceability

2018-10-08
 |  Science
Fingerprinting Techniques in Food Authentication and Traceability

Author: K. S. Siddiqi

Publisher: CRC Press

ISBN: 9781351998666

Category: Science

Page: 584

View: 413

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There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Fingerprinting Techniques in Food Authentication and Traceability

2018-10-08
 |  Science
Fingerprinting Techniques in Food Authentication and Traceability

Author: K. S. Siddiqi

Publisher: CRC Press

ISBN: 9781351998673

Category: Science

Page: 432

View: 583

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There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Food Authentication and Traceability

2020-11-19
 |  Medical
Food Authentication and Traceability

Author: Charis Michel Galanakis

Publisher: Academic Press

ISBN: 9780128231975

Category: Medical

Page: 414

View: 121

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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

Molecular Techniques in Food Biology

2018-01-02
 |  Technology & Engineering
Molecular Techniques in Food Biology

Author: Aly Farag El Sheikha

Publisher: John Wiley & Sons

ISBN: 9781119374596

Category: Technology & Engineering

Page: 472

View: 123

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Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

Chiral Organic Pollutants

2020-12-30
 |  Science
Chiral Organic Pollutants

Author: Edmond Sanganyado

Publisher: CRC Press

ISBN: 9781000298963

Category: Science

Page: 396

View: 452

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Chiral Organic Pollutants introduces readers to the growing challenges of chirality in synthetic chemicals. In this volume, contributors brilliantly summarize the characteristics of chiral pollutants to provide tools and techniques for effectively assessing their environmental and human health risks. Chapters cover recent research on the physicochemical properties, sources, exposure pathways, environmental fate, toxicity, and enantioselective analysis of chiral organic pollutants. Chiral Organic Pollutants also provides comprehensive discussions on the current trends in the synthesis and legislation of chiral chemicals. Key Features: Includes sampling and analytical methods for the enantioselective analysis of a wide array of chiral organic pollutants in food and the environment Summarizes recent research on the sources, fate, transport, and toxicity of chiral organic pollutants in the environment Critically examines the sources and pathways of chiral organic pollutants such as pesticides, pharmaceuticals, and flame retardants in food Includes a comprehensive discussion on current trends in the enantioselective synthesis and chiral switching of pesticides and pharmaceuticals Provides analysis of current national and international regulations of chiral synthetic chemicals The use of chiral synthetic chemicals such as pesticides, pharmaceuticals, personal care products, and halogenated flame retardants has significantly grown in the past 60 years. Hence, understanding the human and environmental health effects of chiral organic pollutants is crucial in the industry, academia, and policymaking. Chiral Organic Pollutants is an excellent textbook and reference for students, scientists, engineers, and policymakers interested in food quality, environmental pollution, chemical analysis, organic synthesis, and toxicology. Also available in the Food Analysis and Properties Series: Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188) Proteomics for Food Authentication, edited by Leo M.L. Nollet, and Semih Ötleş (ISBN: 9780367205058) Mass Spectrometry Imaging in Food Analysis, edited by Leo M.L. Nollet (ISBN: 9781138370692) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Food Authenticity and Traceability

2003-10-22
 |  Technology & Engineering
Food Authenticity and Traceability

Author: M Lees

Publisher: Elsevier

ISBN: 9781855737181

Category: Technology & Engineering

Page: 400

View: 279

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The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Mass Spectrometry in Food Analysis

2022-03-21
 |  Technology & Engineering
Mass Spectrometry in Food Analysis

Author: Leo M. L. Nollet

Publisher: CRC Press

ISBN: 9781000539257

Category: Technology & Engineering

Page: 462

View: 959

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The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining). Also available in the Food Analysis & Properties Series: Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Nanoemulsions in Food Technology

2021-10-17
 |  Technology & Engineering
Nanoemulsions in Food Technology

Author: Javed Ahmad

Publisher: CRC Press

ISBN: 9781000454475

Category: Technology & Engineering

Page: 326

View: 406

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As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)

Digital Transformation for Sustainability

2022-12-01
 |  Business & Economics
Digital Transformation for Sustainability

Author: Jorge Marx Gómez

Publisher: Springer Nature

ISBN: 9783031154201

Category: Business & Economics

Page: 599

View: 427

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This book presents case studies to analyse the relationship between sustainability – environmental, social, institutional and economic – and digital innovation. The respective contributions offer a contextualisation of the main present and future trends concerning these two elements, and present analyses from economic, technical, managerial, and social perspectives alike. The individual sections of the book focus on interactions between sustainability and digital innovation in existing organisations and highlight the new opportunities, challenges and threats that may emerge as a result. The contributions are mainly based on case studies and research conducted in Europe and Africa, with a few focusing on Southeast Asia and Central America, and were prepared by experts in the fields of Information Systems, Computer Science, Social Development, and Economics.

Sequencing Technologies in Microbial Food Safety and Quality

2021-04-14
 |  Technology & Engineering
Sequencing Technologies in Microbial Food Safety and Quality

Author: Devarajan Thangardurai

Publisher: CRC Press

ISBN: 9781000376395

Category: Technology & Engineering

Page: 500

View: 962

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Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Bioactive Peptides from Food

2022-03-29
 |  Technology & Engineering
Bioactive Peptides from Food

Author: Leo M.L. Nollet

Publisher: CRC Press

ISBN: 9781000551938

Category: Technology & Engineering

Page: 552

View: 373

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A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat. Key Features: Includes a detailed study of the different sources of bioactive peptides Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides Explorates the state of the art analysis methods of peptides Discovers the bioinformatics of possible bioactive peptides Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.

Analysis of Naturally Occurring Food Toxins of Plant Origin

2022-12-02
 |  Technology & Engineering
Analysis of Naturally Occurring Food Toxins of Plant Origin

Author: Leo M.L. Nollet

Publisher: CRC Press

ISBN: 9781000790764

Category: Technology & Engineering

Page: 269

View: 466

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Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by plants as a natural defense mechanism against predators, insects, or microorganisms, or as a consequence of infestation with microorganisms, such as mold, in response to climate stress (such as drought or extreme humidity). Well-known groups of natural toxins of plant origin are: cyanogenic glycosides, pyrrolizidine alkaloids, furocoumarins, lectins, and glycoalkaloids. These plant-origin natural toxins can cause a variety of adverse health effects and pose a serious health threat to both humans and livestock. Analysis of Naturally Occurring Food Toxins of Plant Origin is divided into three sections that provide a detailed overview of different classes of food toxins that are naturally found in plants, including various analytical techniques used for their structural characterization, identification, detection, and quantification. This book provides in-depth information and comprehensive discussion over quantitative and qualitative analysis of natural toxins in plant-based foods. Key Features: • Provides a detailed overview of different classes of natural toxins found in plants. • Explains how IR, NMR, and mass spectrometry are utilized in characterization and identification. • Describes applicability of HPLC, LC-MS, GC-MS, and HPTLC techniques for detection and quantification. • Discusses progress in the field related to capillary electrophoresis, ELISA, and biosensors for quantitative application of these techniques. Also available in the Food Analysis and Properties Series: Nutriomics: Well-being through Nutrition, edited by Devarajan Thangadurai,Saher Islam,Leo M.L. Nollet, Juliana Bunmi Adetunji (ISBN: 9780367695415) Bioactive Peptides from Food: Sources, Analysis, and Functions, edited by Leo M.L. Nollet and Semih Ötleş (ISBN: 9780367608538) Mass Spectrometry in Food Analysis, edited by Leo M.L. Nollet and Robert Winkler (ISBN: 9780367548797) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO