Food authentication using bioorganic molecules / edited by Stefano Sforza, Ph.D., University of Parma
- Published
- Lancaster, Pennsylvania : DEStech Publications, [2013]
- Copyright Date
- ©2013
- Physical Description
- xv, 419 pages : illustrations ; 23 cm
- Additional Creators
- Sforza, Stefano
- Contents
- Machine generated contents note: 1.Analysis of Specific DNA Sequences for Food Safety and Quality: An Overview / Rosangela Marchelli -- 1.1.Introduction -- 1.2.Methodologies for DNA Detection -- 1.3.Fields of Application of DNA Analysis -- 1.4.Conclusions -- 1.5.References -- 2.DNA-based Methods for Authentication of Meat and Meat Products / Rosario Martin -- 2.1.Introduction -- 2.2.PCR-Sequencing -- 2.3.PCR-RAPD -- 2.4.PCR-RFLP -- 2.5.PCR using Species-Specific Primers -- 2.6.Real-Time PCR -- 2.7.DNA Microarrays -- 2.8.Other DNA-Based Approaches for Meat Authentication -- 2.9.Conclusions -- 2.10.Acknowledgments -- 2.11.References -- 3.Proteins and Peptides in the Authentication of Meat and Meat Products / Magdalena Montowska -- 3.1.Introduction -- 3.2.Proteins and Peptides as Potential Markers for Authentication of Meat and Meat Products -- 3.3.Species Identification -- 3.4.Identification of Undeclared Animal Components -- 3.5.Identification of Undeclared Plant or Animal Additives -- 3.6.Identification of Breed -- 3.7.Conclusion -- 3.8.References -- 4.Proteins, Peptides and Amino Acids for Cheese Authentication / Arnaldo Dossena -- 4.1.Introduction -- 4.2.Authentication of Species -- 4.3.Authentication of the Ingredients -- 4.4.Authentication of Ageing Time -- 4.5.Authentication of Cheese Typology -- 4.6.Conclusions -- 4.7.References -- 5.Authenticity of Cereals and Cereal-based Products: Protecting Tradition in Bread-and Pasta-making with Modern Analytical Techniques / Elena Maestri -- 5.1.Introduction -- 5.2.Genomics and Proteomics for Authenticity Verification -- 5.3.Applications for Protection of Authenticity: Wheat and Other Triticeae Species -- 5.4.Applications to Rice -- 5.5.Conclusions -- 5.6.Acknowledgement -- 5.7.References -- 6.Carbohydrate Chromatographic Analysis for Food Authentication / A.C. Soria -- 6.1.Introduction -- 6.2.Carbohydrates -- 6.3.Food Authentication -- 6.4.Conclusions -- 6.5.Abbreviations -- 6.6.References -- 7.Lipid Molecules as Marker of Food Quality and Purity / Lanfranco Conte -- 7.1.Introduction -- 7.2.Fatty Acids and Triacylglycerols -- 7.3.Non-Glycerydic Esters---Waxes and Alkyl Esters -- 7.4.Sterols -- 7.5.Conclusions -- 7.6.References -- 8.DNA Tracking for the Authentication of Edible Plant Oils / Roberto Mariotti -- 8.1.Introduction -- 8.2.Identification and Tracking by DNA Analysis -- 8.3.Molecular Tracking of Plant Edible Oils -- 8.4.DNA Analysis for Plant Oil Tracking -- 8.5.Methods of DNA Extraction from Plant Oil -- 8.6.Application of Markers for Oil DNA Tracking -- 8.7.Conclusions and Perspectives -- 8.8.References -- 9.Authentication and Traceability of Fish and Seafood Species by Means of Molecular Tools / Montserrat Espineira -- 9.1.Market Globalization: Control and Traceability -- 9.2.Legislation and Labeling Normative: Concept of Traceability -- 9.3.Methodological Solutions -- 9.4.Applications of Molecular Techniques in the Identification and Authentication of Fish and Fishery -- 9.5.Main Types of Molecular Techniques to Species Identification -- 9.6.Choosing the Most Appropriate Technique Depending on the Equipment Available and the Final Objectives -- 9.7.Molecular Techniques Validation -- 9.8.Application to Commercial Samples/Market Research -- 9.9.References -- 10.Authentication of Spices / Chiara Dallasta -- 10.1.Introduction: The Authenticity Issue -- 10.2.Major International Quality Specifications -- 10.3.Common Adulteration in Spices -- 10.4.A Metabolomic Approach for Botanical and Geographical Traceability of Spices -- 10.5.A Case Study: Saffron -- 10.6.A Case Study: Vanilla -- 10.7.Future Trends -- 10.8.References -- 11.Volatile Compounds for the Authentication of Wine and Derived Products / Gerardo Palla -- 11.1.Introduction -- 11.2.Wine Aroma Composition -- 11.3.Analytical Techniques for the Determination of Wine Aroma -- 11.4.Authentication of Wines: General Consideration -- 11.5.Volatile Compounds for the Authentication of Grape Variety and Geographic Origin -- 11.6.Volatile Compounds for Authentication of Wine Processing -- 11.7.Authentication of Wine Ageing -- 11.8.Authentication of Wine Related Products---Vinegars -- 11.9.Authentication of Wine Distillates -- 11.10.Conclusions -- 11.11.References -- 12.PCR-Based Molecular Approaches Applied to the Authenticity, Traceability and Safety Assessment of Grape, Must and Wine / Marco Arlorio -- 12.1.Grape and Wine: Botanical Origin, History, Quality and Nutritional Traits -- 12.2.Grape and Wine: Safety Assessment and Legislation -- 12.3.Food Applied DNA-Based Analysis: A Methodological Introduction -- 12.4.Extraction of Total Genomic DNA from Grape, Must and Wine -- 12.5.Grape and Wine Authentication and Traceability: Mission Possible---Chemotyping and Genotyping -- 12.6.Hidden Compounds in Wine: The Food Allergens Case -- 12.7.Analytical Perspectives and Conclusions -- 12.8.References.
- Subject(s)
- ISBN
- 1605950459
9781605950457 - Bibliography Note
- Includes bibliographical references and index.
View MARC record | catkey: 11574158