Advances in Food Diagnostics

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends.  Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.

List of Contributors xvii Preface xxiii 1 Assuring Safety and Quality along the Food Chain 1 Gerhard Schiefer 2 Methodologies for Improved Quality Control Assessment of Food Products 13 Manuel A. Coimbra, Sílvia M. Rocha, Cátia Martins and António S. Barros 3 Developments in Electronic Noses for Quality and Safety Control 63 John Bosco Balaguru Rayappan, Arockia Jayalatha Kulandaisamy, Madeshwari Ezhilan, Parthasarathy Srinivasan and Ganesh Kumar Mani 4 Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria 97 Dina Rešetar, Tamara Martinović, Sandra Kraljević Pavelić, Uroš Andjelković and Djuro Josić 5 Metabolomics in Assessment of Nutritional Status 139 Kati Hanhineva 6 Rapid Microbiological Methods in Food Diagnostics 153 Catherine M. Logue and Chantal W. Nde 7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens 187 Geraldine Duffy 8 DNA-based Detection of GM Ingredients 205 Patrick Guertler, Alexandra Hahn, Ulrich Busch and Karl-Heinz Engel 9 Enzyme-based Sensors 231 Anastasios Economou, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Spyridoula Bratakou and Theodoros H. Varzakas 10 Immunology-based Biosensors 251 Theodoros H. Varzakas, Georgia-Paraskevi Nikoleli and Dimitrios P. Nikolelis 11 Graphene and Carbon Nanotube-Based Biosensors for Food Analysis 269 Stephanos K. Karapetis, Spyridoula M. Bratakou, Georgia-Paraskevi Nikoleli, Christina G. Siontorou, Dimitrios P. Nikolelis and Nikolaos Tzamtzis 12 Nanoparticles-Based Sensors 279 Luís G. Dias, António M. Peres and Alfredo Teixeira 13 New Technologies for Nanoparticles Detection in Foods 305 G. Castillo, Z. Garaiova and T. Hianik 14 Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers 343 M‐Concepción Aristoy, Milagro Reig and Fidel Toldrá 15 Olfactometry Detection of Aroma Compounds 379 Mónica Flores and Sara Corral 16 Data Handling 401 Riccardo Leardi 17 Automated Sampling Procedures 431 Semih Otles and Canan Kartal 18 The Market for Diagnostic Devices in the Food Industry 465 Mark Buecking, Hans Hoogland and Huub Lelieveld Index 479