Infodoc : Sciences, Techniques et Culture

Contributor contact details
The Humber lnstitute of Fisheries & Food
Part I Methods for authentication and traceability
1 Advanced PCR techniques in identifying food components
1.1 Introduction
1.2 Qualitative and quantitative PCR techniques
1.3 Method validation
1.4 Advanced PCR techniques
1.5 Applying PCR techniques: identifying genetically-modified organisms in food
1.6 Applying PCR techniques: molecular markers and identific[...]

Contributor contact details
The Humber lnstitute of Fisheries & Food
Part I Methods for authentication and traceability
1 Advanced PCR techniques in identifying food components
1.1 Introduction
1.2 Qualitative and quantitative PCR techniques
1.3 Method validation
1.4 Advanced PCR techniques
1.5 Applying PCR techniques: identifying genetically-modified organisms in food
1.6 Applying PCR techniques: molecular markers and identification of cultivar or breed
1.7 Future trends: PCR and identity preservation of foods
1.8 References
1.9 Acknowledgements
2 DNA methods for identifying plant and animal species in food
2.1 Introduction
2.2 Meat species identification
2.3 Identifying species in dairy products, feedstuffs and fish
2.4 Identifying plant species, cell lines and animal breeds
2.5 Comparison and validation of methods
2.6 Future trends
2.7 References
3 Enzyme immunoassays for identifying animal species in food
3.1 Introduction
3.2 Principles of enzyme immunoassays
3.3 Applications: identifying animal species in meat, dairy and other foods
3.4 Advantages and disadvantages
3.5 Sources of further information and advice
3.6 References
4 Proteome and metabolome analyses for food authentication
4.1 Introduction
4.2 The importance of proteomics and metabolomics
4.3 Proteome analysis
4.4 Metabolome analysis
4.5 Fingerprinting techniques
4.6 Applications: rapid authentication of food components
4.7 Future trends
4.8 Sources of further information and advice
4.9 References
5 Near infra-red absorption technology for analysing food composition
5.1 Introduction
5.2 Principles of measurement
5.3 Instrumentation
5.4 Multi-component analysis of food products
5.5 Advantages and disadvantages
5.6 On-line applications
5.7 Future trends
5.8 References
6 NMR spectroscopy in food authentication
6.1 Introduction
6.2 Using NMR spectroscopy: sample preparation
6.3 Data recording and processing
6.4 Signal assignment and chemometrics
6.5 Advantages and disadvantages of the NMR technique
6.6 Applications: authenticating oils, beverages, animal and other foods
6.7 Future trends
6.8 Sources of further information and advice
6.9 References
7 Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability
7.1 Introduction: stable isotopes
7.2 Principles of operation of IRMS
7.3 Current applications: adulteration of fruit juice, honey and wine
7.4 New applications: determining the geographical origin of foods
7.5 Future trends: position-specific isotope analysis (PSIA)
7.6 Conclusion
7.7 References
8 Spectrophotometric techniques
8.1 Introduction
8.2 Ultraviolet spectroscopy: detecting fruit and vegetable oil adulteration
8.3 Infra-red spectroscopy for food authentication
8.4 Fluorescence spectroscopy for food authentication
8.5 Raman spectroscopy for food authentication
8.6 Conclusion
8.7 References
9 Gas chromatography
9.1 Introduction
9.2 Principles and technologies
9.3 Sample preparation
9.4 Applications: identifying flavour compounds
9.5 Advantages and disadvantages of gas chromatography
9.6 References
10 High pressure liquid chromatography (HPLC) in food authentication
10.1 Introduction: principles and technologies
10.2 Authenticating fruit products
10.3 Authenticating oils
10.4 Authenticating other foods
10.5 Future trends
10.6 References
11 Enzymatic techniques for authenticating food components
11.1 Introduction
11.2 Analysing enzymes in sugars, acids, salts, alcohols and other compounds
11.3 Sample materials and equipment
11.4 Sample preparation
11.5 Performing an assay
11.6 Routine enzymatic methods for food analysis and authentication
11.7 Advantages and disadvantages
11.8 Future trends
11.9 Abbreviations
11.10 References and further reading
12 ln-line sensors for food analysis
12.1 Introduction
12.2 Requirements for in-line sensors
12.3 Current commercial sensor systems
12.4 ln-line sampling
12.5 Future trends
12.6 Sources of further information and advice
12.7 References
13 Chemometrics in data analysis
13.1 Introduction
13.2 Data collection and display
13.3 Classification
13.4 Modelling
13.5 Calibration
13.6 Variable selection
13.7 Future trends
13.8 Conclusion: the advantages and disadvantages of chemometrics
13.9 Sources of further information and advice
13.10 References
Part II Authenticating and tracing particular foods
14 Species identification in processed seafoods
14.1 Introduction: the importance of species identification
14.2 The problem of species identification in seafood products
14.3 The use of biomolecules as species markers
14.4 The use of DNA for species identification
14.5 Polymerase chain reaction (PCR) techniques
14.6 Methods not requiring a previous knowledge of the sequence
14.7 Methods using sequence information
14.8 Future trends
14.9 Sources of further information and advice
14.10 References
15 Meat and meat products
15.1 Introduction
15.2 Species identification
15.3 Meat content and adulteration
15.4 References
16 Milk and dairy products
16.1 Introduction: authenticity issues for milk and dairy products
16.2 Detection and quantification of foreign fats
16.3 Identifying milk of different species
16.4 Other authenticity and traceability indices
16.5 Conclusions
16.6 References
17 Cereals
17.1 Introduction
17.2 Wheat
17.3 Pasta
17.4 Rice
17.5 References
18 Herbs and spices
18.1 Introduction: quality and adulteration issues
18.2 Whole spices and spice powders
18.3 Essential oil
18.4 Oleoresins
18.5 Testing for sensory quality and geographical origin
18.6 Future trends
18.7 References
19 Identifying genetically modified organisms (GMOs)
19.1 Introduction
19.2 Characteristics of transgenic crops
19.3 Labelling requirements
19.4 Detection methods and traceability systems for GMOs
19.5 Future trends
19.6 References
20 Wine authenticity
20.1 Introduction: traditional and novel methods for testing wine authenticity
20.2 Analysis of minerals and trans-resveratol
20.3 Analysis of phenols, volatiles and amino acids
20.4 The use of NMR, FT-IR and sensory techniques
20.5 Data analysis
20.6 Conclusions
20.7 References
Part III Traceability
21 Traceability in food processing: an introduction
21.1 Introduction: the key objectives of traceability
21.2 Traceability coding
21.3 Components of traceability systems
21.4 Using traceability systems when problems arise
21.5 Summary
21.6 References
22 Developing traceability systems across the supply chain
22.1 Introduction
22.2 Accommodating multi-functional traceability requirements
22.3 Item-specific data capture
22.4 The EAN.UCC coding system
22.5 Data carrier technologies
22.6 Linking item-attendant data and database information
22.7 The FOODTRACE project
22.8 Conclusions
23 Developing and implementing an effective traceability and product recall system
23.1 Introduction
23.2 Building traceability in the supply chain: an example
23.3 Key elements in a traceability system
23.4 Verifying control
23.5 Conclusions
23.6 Sources of further information and advice
23.7 References
24 Traceability in fish processing
24.1 Introduction: the fish sector
24.2 Recent legislation in Europe and the rest of the world regarding traceability
24.3 Traceability systems in use today
24.4 External traceability systems: how to generate data and inform other links in the chain
24.5 Farmed fish - the difference between conventional and organic production
24.6 Attitudes to traceability in the fish sector
24.7 References
25 Safety and traceability of animal feed
25.1 Introduction
25.2 Requirements for safe feed production
25.3 Risks from animal feed
25.4 Control systems to manage risks: GMP and HACCP
25.5 The role and requirements of traceability systems
25.6 Future trends: hazard early waming systems
25.7 Abbreviations
25.8 References
26 Geographic traceability of cheese
26.1 Introduction
26.2 Approaches to identifying geographical origin
26.3 Analytical methods: primary indicators
26.4 Analytical methods: secondary indicators
26.5 Conclusion
26.6 References
27 Advanced DNA-based detection techniques for genetically
27.1 Introduction
27.2 Issues in detecting genetically-modified organisms (GMOs)
27.3 Developing improved GMO detection methods
27.4 Future trends in detecting GMOs in food
27.5 References
Index