1st Edition

Proteomics for Food Authentication

Edited By Leo Nollet, Semih Ötleş Copyright 2020
    266 Pages 39 B/W Illustrations
    by CRC Press

    Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products.

    During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication.

    Features:

    • Provides a comprehensive and critical overview of the application of proteomics in food

    • Helps food scientists determine the authenticity of several food products

    • Provides applied techniques for both laboratory and industrial environments

    • Describes workflows, technologies, and tools that are being assessed in proteomics-related studies

     

    Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality.

    The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries.

    Also available in the Food Analysis and Properties Series:

    Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

    Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

    Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

    Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

    For a complete list of books in this series, please visit our website at:

    www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

     

    Contents

    Series Preface vii

    Preface ix

    Editors xi

    Contributors xiii

    SECTION I PROTEOMICS

    Chapter 1 Review on Proteomics for Food Authentication 3

    Ignacio Ortea, Gavin O’Connor, and Alain Maquet

    SECTION II PEPTIDE-BASED APPROACHES

    Chapter 2 1-DE and 2-DE: In-Gel Tryptic Digestion 39

    Semih Ötleş and Vasfiye Hazal Özyurt

    Chapter 3 Non-Directed Analysis 49

    Dev Kant Shandilya

    Chapter 4 Targeted Proteomics for Food Authentication 61

    Devarajan Thangadurai, Mojtaba Kordrostami, Saher Islam,

    Arun Kashivishwanath Shettar, Jeyabalan Sangeetha, Mohammad

    Mafakheri, Jasmin Habeeb, Abdel Rahman Mohammad Said

    Al-Tawaha, Steffi Simmi Maxim, and Ravichandra Hospet

    Chapter 5 A MALDI-TOF-MS Approach for Mammalian, Human, and

    Formula Milk Profiling 79

    Laura Di Francesco, Francesco Di Girolamo, Maurizio Mennini,

    Andrea Masotti, Guglielmo Salvatori, Giuliano Rigon, Fabrizio

    Signore, Emanuela Pietrantoni, Margherita Scapaticci, Isabella

    Lante, Bianca Maria Goffredo, Oscar Mazzina, Ahmed Ibrahim

    Elbousify, Paola Roncada, Andrea Dotta, Alessandro Fiocchi, and

    Lorenza Putignani

    Chapter 6 MALDI-TOF-MS Analysis of Foods 95

    Leo M.L. Nollet

    SECTION III PROTEIN-BASED APPROACHES

    Chapter 7 Whole Protein Analysis Using LC-MS/MS for

    Food Authentication 105

    Jeyabalan Sangeetha, Arun Kashivishwanath Shettar, Devarajan

    Thangadurai, Chethan Jambanna Dandin, Ravichandra Hospet,

    Bhavisha Prakashbhai Sheth, Saher Islam, Abdel Rahman

    Mohammad Said Al-Tawaha, Mojtaba Kordrostami, and

    Mohammad Mafakheri

    SECTION IV PROTEOMICS AND FOOD AUTHENTICITY

    Chapter 8 Proteomic Authentication of Dairy Products 123

    Saher Islam and Devarajan Thangadurai

    Chapter 9 Proteomic Tools for Improved Processing of Dry-Cured Meats 153

    Leticia Mora and Fidel Toldrá

    Chapter 10 Fish 177

    Marco Alexandre Cavaco Cerqueira, Ana Paula Farinha,

    Denise Schrama, Márcio Júlio Vicente Moreira, Cláudia Sofia

    Ferreira Raposo de Magalhães, and Pedro Miguel Leal Rodrigues

    Chapter 11 Proteomics in Authentication of Wine 203

    Javed Ahamad, Javed Ahmad, Showkat R. Mir, and

    Raad A. Kaskoos

    Chapter 12 Proteomics in Authentication of Honey 213

    Javed Ahamad, Javed Ahmad, Muath Sh. Mohammed Ameen,

    Esra T. Anwer, Showkat R. Mir, and Ameeduzzafar

    Chapter 13 GMOs 229

    Rajesh Kumar

    Index 245

    Biography

    Leo M.L. Nollet, Semih Ötle?