Modern Techniques for Food Authentication

by Da-Wen Sun (Editor)

Overview

The increasing awareness of food safety and quality has increased the demand for reassurance of origin and content of foods. Protection of the rights of consumers, of genuine food processors, and the prevention of fraudulent or deceptive practices and the adulteration of food is an important challenge facing the food industry. Modern Techniques for Food Authentication focuses on the rapid scientific and technological advances in the determination of food authenticity.

Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods, this book provides a valuable resource on the latest developments in food authentication. Engineers and technologists working in research, development, and operations within the food industry who need this critical information will appreciate the comprehensive and international scope of the material. The book will also serve as an essential reference source on the role of authentication in food safety to undergraduate and postgraduate students.

Product Details

ISBN-13:	9780128142653
Publisher:	Elsevier Science & Technology Books
Publication date:	07/25/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	805
File size:	46 MB
Note:	This product may take a few minutes to download.

About the Author

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Table of Contents

About the Editor     xi
Contributors     xiii
Preface     xv
List of Abbreviations     xvii
Introduction to Food Authentication   Andreas Schieber     1
Introduction     1
Modern techniques in food authentication     6
Food authentication - still a challenging issue     16
Conclusions     17
References     17
Spectroscopic Technique: Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies   Romdhane Karoui   Juan Antonio Fernandez Pierna   Eric Dufour     27
Introduction     27
Theory and principles     28
Instrumentation     29
Applications of MIR and FT-MIR in foods, drinks, cotton and wood     31
Conclusions     57
References     57
Spectroscopic Technique: Near-infrared (NIR) Spectroscopy   Marena Manley   Gerard Downey   Vincent Baeten     65
Introduction     65
Theory and principles     68
Instrumentation     69
Chemometrics     74
Advantages and disadvantages     82
Applications in food and beverage authenticity     84
Conclusions     99
References     99
Spectroscopic Technique: Fourier Transform Near-infrared (FT-NIR) Spectroscopy   Vincent Baeten   Marena Manley   Juan Antonio Fernandez Pierna   Gerard Downey   Pierre Dardenne     117
Introduction     117
Theory and instrumentation     119
New trends in chemometrics as applied to NIR spectroscopic data     126
Authentication by FT-NIR     130
Authentication by FT-NIR microscopy     140
Conclusions     142
References     142
Spectroscopic Technique: Raman Spectroscopy   Hartwig Schulz     149
Introduction     149
Instrumentation     150
Applications in the agricultural and food sectors     153
Conclusions     176
References     177
Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy   Ramazan Kizil   Joseph Irudayaraj     185
Introduction     185
Fundamentals of Raman spectroscopy     186
Raman band intensities and basis of qualitative aspects of Raman spectroscopy     186
FT-Raman instrumentation     187
Applications of FT-Raman spectroscopy     189
Conclusions     197
References     197
Spectroscopic Technique: Fluorescence and Ultraviolet-visible (UV-Vis) Spectroscopy   Romdhane Karoui   Eric Dufour     201
Introduction     201
Fluorescence spectroscopy     202
Instrumentation     209
Applications of fluorescence in foods and drinks     210
Advantages and disadvantages of fluorescence spectroscopy     236
Conclusions     237
References     238
Isotopic-spectroscopic Technique: Site-specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)   Wen-Ching Ko   Chang-Wei Hsieh     247
Introduction     247
Natural isotope fractionation     248
Determining site-specific ratios by nuclear magnetic resonance (NMR)     249
[superscript 2]H-NMR for quantitative determinations of site-specific ratios     252
Conclusions     262
References     263
Isotopic-spectroscopic Technique: Stable Isotope Ratio Mass Spectrometry (IRMS)   Gerard Gremaud   Andreas Hilkert     269
Introduction     269
Theory and principles     270
Equipment and instruments     272
Recent applications in food authenticity     289
Strengths and limitations     307
Applicability of different isotopic variables to authenticity     308
Conclusions     311
Definitions     312
Acknowledgement     312
References     312
Chromatographic Technique: Gas Chromatography (GC)   Ana Soria   Ana Ruiz-Matute   Maria Sanz   Isabel Martinez-Castro     321
Introduction     321
Theory and fundamentals     322
Instrumentation     327
Applications     331
Conclusions     349
References     350
Chromatographic Technique: High-performance Liquid Chromatography (HPLC)   Agnes Sass-Kiss     361
Introduction     361
Principle of liquid chromatography     362
Applications     371
Conclusions     396
References     396
DNA-based Technique: Polymerase Chain Reaction (PCR)   Robert E. Levin     411
Introduction     411
Stability of DNA in foods     412
Methods of DNA extraction from foods     413
Molecular techniques used to discriminate between similar species and strains     413
Species-specific PCR assays     426
Conclusions     467
References     468
Enzymic Technique: Enzyme-linked Immunosorbent Assay (ELISA)   Angel Maquieira Catala   Rosa Puchades     477
Introduction     477
Immunoassays     481
Food authentication testing - recent applications     491
Alternative ELISA developments     508
Conclusions     510
References     511
Electrophoretic Technique: Capillary Zone Electrophoresis   Alejandro Cifuentes   Virginia Garcia-Canas     521
Introduction     521
Equipment and instrumentation used in CE     523
Theory and principles of CE     524
Modes of CE     526
Application of CE to food authentication     529
Future outlook     536
Conclusions     536
Acknowledgements     537
References     537
Thermal Technique: Differential Scanning Calorimetry (DSC)   Oi-Ming Lai   Seong-Koon Lo     543
Introduction     543
Differential scanning calorimetry      544
Factors affecting DSC curves     550
Application in foods     554
Conclusions     578
Nomenclature     579
References     579
Chemometric Methods in Food Authentication   Riccardo Leardi     585
Introduction     585
Data collection     586
Data display     587
Process monitoring and quality control     598
Three-way PCA     601
Classification     604
Modeling     606
Calibration     607
Variable selection     609
Future trends     611
Advantages and disadvantages of chemometrics     613
Conclusions     614
References and further reading     614
Trends in Food Authentication   Ioannis S. Arvanitoyannis     617
Introduction     617
Emerging authentication methods     618
Conclusions     635
References     635
Index     645

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From the Publisher

A comprehensive resource of robust analysis methods and techniques relating to modern food authentication