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Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.
Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.
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Autorenporträt
Leo M.L. Nollet, Semih Ötle?
Inhaltsangabe
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 Ötle¿ 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
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 Ötle¿ 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
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