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Full Description
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
List of Contributors xvii
Preface xxiii
1 Assuring Safety and Quality along the Food Chain 1
Gerhard Schiefer
2 Methodologies for Improved Quality Control Assessment of Food Products 13
Manuel A. Coimbra, Sílvia M. Rocha, Cátia Martins and António S. Barros
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
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
5 Metabolomics in Assessment of Nutritional Status 139
Kati Hanhineva
6 Rapid Microbiological Methods in Food Diagnostics 153
Catherine M. Logue and Chantal W. Nde
7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens 187
Geraldine Duffy
8 DNA-based Detection of GM Ingredients 205
Patrick Guertler, Alexandra Hahn, Ulrich Busch and Karl-Heinz Engel
9 Enzyme-based Sensors 231
Anastasios Economou, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Spyridoula Bratakou and Theodoros H. Varzakas
10 Immunology-based Biosensors 251
Theodoros H. Varzakas, Georgia-Paraskevi Nikoleli and Dimitrios P. Nikolelis
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
12 Nanoparticles-Based Sensors 279
Luís G. Dias, António M. Peres and Alfredo Teixeira
13 New Technologies for Nanoparticles Detection in Foods 305
G. Castillo, Z. Garaiova and T. Hianik
14 Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers 343
M-Concepción Aristoy, Milagro Reig and Fidel Toldrá
15 Olfactometry Detection of Aroma Compounds 379
Mónica Flores and Sara Corral
16 Data Handling 401
Riccardo Leardi
17 Automated Sampling Procedures 431
Semih Otles and Canan Kartal
18 The Market for Diagnostic Devices in the Food Industry 465
Mark Buecking, Hans Hoogland and Huub Lelieveld
Index 479
