Proteomics for Food Authentication / Edition 1

by Leo M.L. Nollet, Semih Ötles

Overview

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

Product Details

ISBN-13:	9780367205058
Publisher:	CRC Press
Publication date:	05/26/2020
Series:	Food Analysis & Properties
Pages:	266
Product dimensions:	7.00(w) x 10.00(h) x (d)

About the Author

Leo M.L. Nollet, Semih Ötle?

Table of Contents

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