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Advances in Food Diagnostics

Advances in Food DiagnosticsEditors Leo M. L. Nollet Fidel Toldr Administrative Editor Y. H. Hui

Leo M.L. Nollet, PhD, is Professor of Biochemistry, Aquatic Ecology, and Ecotoxicology at the Department of Applied Engineering Sciences of University College Ghent (Hogeschool Gent), Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters. Fidel Toldr, PhD, is a Research Professor at the Department of Food Science, Instituto de Agroqumica y Tecnologa de Alimentos (CSIC), Spain, and serves as European editor of Trends in Food Science and Technology and editor-in-chief of Current Nutrition & Food Science. His research is focused on food (bio)chemistry and analysis. Administrative Editor Y.H. Hui, PhD, West Sacramento, California, is a consultant to the food industry and has served as the author, editor, or editor-in-chief of numerous books in food science, technology, engineering, medicine, and law, including Handbook of Food Science, Technology and Engineering (4 volumes); Food Processing: Principles and Applications; and Handbook of Fruits and Fruit Processing.

2007 Blackwell Publishing All rights reserved Blackwell Publishing Professional 2121 State Avenue, Ames, Iowa 50014, USA Orders: Ofce: Fax: Web site: 1-800-862-6657 1-515-292-0140 1-515-292-3348 www.blackwellprofessional.com

First edition, 2007 Library of Congress Cataloging-in-Publication Data Nollet, Leo M. L., 1948 Advances in food diagnostics/Leo M. L. Nollet and Fidel Toldr; [editor, Y. H. Hui].1st ed. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8138-2221-1 (alk. paper) ISBN-10: 0-8138-2221-1 1. FoodAnalysis. 2. Food adulteration and inspection. 3. Food Quality. 4. FoodSafety measures. I. Toldr, Fidel. II. Hui, Y. H. (Yiu H.) III. Title. TX541.N65 2007 664.07dc22 2006036121 The last digit is the print number: 9 8 7 6 5 4 3 2 1

Blackwell Publishing Ltd 9600 Garsington Road, Oxford OX4 2DQ, UK Tel.: +44 (0)1865 776868 Blackwell Publishing Asia 550 Swanston Street, Carlton, Victoria 3053, Australia Tel.: +61 (0)3 8359 1011 Authorization to photocopy items for internal or personal use, or the internal or personal use of specic clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-2221-1/2007.

Contents

Contributors, Preface, xi 1. 2.

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Assuring Safety and Quality along the Food Chain, 1 Gerhard Schiefer Methodologies for Improved Quality Control Assessment of Food Products, 11 Manuel A. Coimbra, Slvia M. Rocha, and Antnio S. Barros Application of Microwaves for On-line Quality Assessment, 49 Ruth De los Reyes, Marta Castro-Girldez, Pedro Fito, and Elas De los Reyes Ultrasounds for Quality Assurance, 81 Bosen Zhao, Otman A. Basir, and Gauri S. Mittal NMR for Food Quality and Traceability, 101 Raffaele Sacchi and Livio Paolillo Electronic Nose for Quality and Safety Control, 119 Naresh Magan and Natasha Sahgal Rapid Microbiological Methods in Food Diagnostics, 131 Daniel Y. C. Fung Molecular Technologies for Detecting and Characterizing Pathogens, 155 Geraldine Duffy and Terese Catarame DNA-Based Detection of GM Ingredients, 175 Alexandra Ehlert, Francisco Moreano, Ulrich Busch, and Karl-Heinz Engel Protein-Based Detection of GM Ingredients, 199 A. Rotthier, M. Eeckhout, N. Gryson, K. Dewettinck, and K. Messens Immunodiagnostic Technology and Its Applications, 211 Didier Levieux

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4. 5. 6. 7. 8. 9.

10. 11.

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Contents

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Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)Chemical Markers, 229 M-Concepcin Aristoy, Milagro Reig, and Fidel Toldr Sampling Procedures with Special Focus on Automatization 253 K. K. Kleeberg, D. Dobberstein, N. Hinrichsen, A. Mller, P. Weber, and H. Steinhart Data Processing, 295 Riccardo Leardi Data Handling, 323 Philippe Girard, Soane Lariani, and Sbastien Populaire The Market for Diagnostic Devices in the Food Industry, 347 Hans Hoogland and Huub Lelieveld Index, 359

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14. 15. 16.

Contributors

M.-Concepcin Aristoy Instituto de Agroqumica y Tecnologa de Alimentos (C.S.I.C.) 46100 Burjassot (Valencia) Spain Chapter 12 Antnio S. Barros Department of Chemistry University of Aveiro 3810-193 Aveiro Portugal Chapter 2 Otman A. Basir Department of Electrical and Computer Engineering University of Waterloo Waterloo, Ontario, N2L 3G1 Canada Chapter 4 Ulrich Busch Bavarian Health and Food Safety Authority LGL Veterinrstr. 2 85764 Oberschleissheim Germany Chapter 9 Marta Castro-Girldez Food Science and Technology Department Food Engineering Institute for Development Polytechnical University of Valencia 46022 Valencia Spain Chapter 3

Terese Catarame Teagasc, National Food Centre Ashtown Dublin 15 Ireland Chapter 8 Manuel A. Coimbra Department of Chemistry University of Aveiro 3810-193 Aveiro Portugal Chapter 2 Elas De los Reyes Food Science and Technology Department Food Engineering Institute for Development Polytechnical University of Valencia 46022 Valencia Spain Chapter 3 Ruth De los Reyes Food Science and Technology Department Food Engineering Institute for Development Polytechnical University of Valencia 46022 Valencia Spain Chapter 3

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viii Contributors

K. Dewettinck Laboratory of Food Technology and Engineering Department of Food Safety and Food Quality Faculty of Bioscience Engineering University of Ghent Ghent Belgium Chapter 10 D. Dobberstein Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Geraldine Duffy Teagasc, National Food Centre Ashtown Dublin 15 Ireland Chapter 8 M. Eeckhout Department of Food Science and Technology Faculty of Biotechnological Sciences University College Ghent Ghent University Association Voskenslaan 270 B9000 Ghent Belgium Chapter 10 Alexandra Ehlert Technical University of Munich Center of Food and Life Sciences 85350 Freising-Weihenstephan Germany Chapter 9 Karl-Heinz Engel Technical University of Munich Center of Food and Life Sciences 85350 Freising-Weihenstephan Germany Chapter 9

Pedro Fito Food Science and Technology Department Food Engineering Institute for Development Polytechnical University of Valencia 46022 Valencia Spain Chapter 3 Daniel Y. C. Fung Department of Animal Sciences and Industry Kansas State University Manhattan, Kansas 66506 USA Chapter 7 Philippe Girard Quality Management, Nestec SA Avenue Nestl 55 CH-1800 Vevey Switzerland Chapter 15 N. Gryson Department of Food Science and Technology Faculty of Biotechnological Sciences University College Ghent Ghent University Association Voskenslaan 270 B9000 Ghent Belgium Chapter 10 N. Hinrichsen Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Hans Hoogland Unilever Research Lab 3130 AC, Vlaardingen Netherlands Chapter 16

Contributors ix

K. K. Kleeberg Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Soane Lariani BioAnalytical Science Department Nestl Research Center Vers-Chez-les-Blanc CH-1000 Lausanne 26 Switzerland Chapter 15 Riccardo Leardi Department of Chemistry and Food and Pharmaceutical Technologies University of Genova Via Brigata Salerno (ponte) I-16147 Genova Italy Chapter 14 Huub Lelieveld Ensahlaan 11 3723 HT Bilthoven Netherlands Chapter 16 Didier Levieux SRV Immunochimie INRA Theix 63122 St.-Gens-Champanelle France Chapter 11 Naresh Magan Applied Mycology Group Biotechnology Center Craneld University Silsoe, Bedfordshire MK45 4DT United Kingdom Chapter 6

K. Messens Department of Food Science and Technology Faculty of Biotechnological Sciences University College Ghent Ghent University Association Voskenslaan 270 B9000 Ghent Belgium Chapter 10 Gauri S. Mittal School of Engineering University of Guelph Guelph, Ontario, N1G 2W1 Canada Chapter 4 Francisco Moreano Bavarian Health and Food Safety Authority LGL Veterinrstr. 2 85764 Oberschleissheim Germany Chapter 9 A. Mller Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Livio Paolillo Department of Chemistry University of Naples Federico II Via Cintia 80126 Naples Italy Chapter 5 Sbastien Populaire Quality Assurance Department Nestl Research Center Vers-Chez-les-Blanc CH-1000 Lausanne 26 Switzerland Chapter 15

x

Contributors

Milagro Reig Instituto de Agroqumica y Tecnologa de Alimentos (C.S.I.C.) 46100 Burjassot (Valencia) Spain Chapter 12 Slvia M. Rocha Department of Chemistry University of Aveiro 3810-193 Aveiro Portugal Chapter 2 A. Rotthier Department of Food Science and Technology Faculty of Biotechnological Sciences University College Ghent Ghent University Association Voskenslaan 270 B9000 Ghent Belgium Chapter 10 Raffaele Sacchi Department of Food Science University of Naples Federico II Faculty of Agriculture 80055 Portici Italy Chapter 5 Natasha Sahgal Applied Mycology Group Biotechnology Center Craneld University Silsoe, Bedfordshire MK45 4DT United Kingdom Chapter 6

Gerhard Schiefer University of Bonn Meckenheimer Allee 174 D-53115 Bonn Germany Chapter 1 H. Steinhart Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Fidel Toldr Department of Food Science Instituto de Agroqumica y Tecnologa de Alimentos (CSIC) 46100 Burjassot (Valencia) Spain Chapter 12 P. Weber Institute of Biochemistry and Food Chemistry University of Hamburg 20146 Hamburg Germany Chapter 13 Bosen Zhao Department of Elec

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