Proteomics for Food Authentication: 1st Edition (Hardback) book cover

Proteomics for Food Authentication

1st Edition

Edited by Leo M.L. Nollet, Semih Ötleş

CRC Press

264 pages | 39 B/W Illus.

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Hardback: 9780367205058
pub: 2020-05-22
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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.


  • 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:


Table of Contents

Part I Proteomics. Proteomics. Part II. Peptide-based Approaches. 1-DE and 2-DE.Shotgun analysis – non-directed analysis. Shotgun analysis – directed analysis. MALDI-TOF-MS – peptide profiling. Part III. Whole Protein Approaches. Whole protein approaches - MS – LC-MS. Part IV. Proteomics and Food Authenticity. Dairy products. Meat. Fish and Shellfish. Wine. Honey. GMOs.

About the Editors

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co–edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). He was co-editing with Y.H. Hui and other colleagues several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing, first and second edition, (Blackwell Publishing - Wiley, 2006 and 2012), and Handbook of Fruits and Vegetable Flavors (Wiley, 2010). From 2008 to 2011 he published with F. Toldrá five volumes in Animal Products Related books: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis and Handbook of Analysis of Edible Animal By-Products. Also in 2011 with F. Toldrá he coedited for CRCPress two volumes: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012 they both published Handbook of Analysis of Active Compounds in Functional Foods. In co edition with Hamir Rathore the book Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009 and Pesticides: Evaluation of Environmental Pollution in 2012.

A native of Izmir, Turkey, Professor Semih Otles obtained his B.Sc. degree from the Department of Food Engineering (Ege University) in 1980. During his assistantship at Ege University, in 1985, he received a M.S. in Food Chemistry, and in 1989, after completing his thesis research on the instrumental analysis and chemistry of vitamins in foods he received a Ph.D. in Food Chemistry from Ege University. In 1991-92, he completed postdoctoral training including OECD – Postdoctoral Fellowship, in the Research Center Melle at Gent University, Belgium. Afterword, he joined the Department of Food Engineering at Ege University as a scientist of Food Chemistry, being promoted to Associate Professor in 1993 and to Professor in 2000. During 1996-1998 he was Deputy Director at the Ege Vocational School of Higher Studies. He also was Vice Dean at Engineering Faculty (2003-2009) and Head of the Department of Nutrition and Dietetics (2008-2011). Now, he is Vice Rector in Ege University, Turkey. The research activities of Professor Otles have been focused on instrumental analysis of foods. Otles began a series of projects on the separation and analysis techniques of HPLC, first for analysis of vitamins in foods, then proteins, carbohydrates, and most recently carotenoids. Other activies span the fields of GC, GC/MS analysis, soy chemistry, aromatics, medical & functional foods and nutraceutical chemistry. Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical & functional foods.

About the Series

Food Analysis & Properties

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