Proteomics for Food Authentication

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Table of Contents:
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 Ötleş 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