Index page for: Handbook of Indices of Food Quality and Authenticity

Table of Contents Each chapter ends with a References section, which contain extensive references to the international literature. The Development of the Concept of Food Quality, Safety and AuthenticityDiversity of composition - Food contaminants - Food quality - Nutritive quality - Food safety - Natural toxicants - Problem of chemical residues - Problem of food adulteration - Changes associated with processing - Conservation of excess produce - Evolution of food legislation - Current methods of food analysis - New techniques for food analysis: - Enzymes as indicators of food quality - Biosensors in food analysis - Immunochemical techniques - DNA probes - Polymerase chain reaction - Rapid methods for microbiological analysis of foods - Authentication of foods using isotopic methods - RSK values oIdentification of fish species in seafoods - Validation and approval of alternative methods of microbial analysis of food - Quality management systems - Clean food campaigns - Current issues in food regulation in the EU and USA Food GrainsIntroduction - Contaminants in grains - Interspecies and intervarietal wheat admixtures - Intervarietal rice mixtures - Cereal/cereal and cereal/legume blends - Indices for processing quality of wheat and other grains: - Baking quality of wheat flour - Flour quality for chemically leavened baked products - Indicators of cooking and eating quality of extruded products - Pancakes - Indicators of malting quality of barely - Cooking quality of rice - Indices for microbial quality of cereals and cereal-based products: - Ergosterol content - Volatile compounds as indicators of microbial growth - Physical properties of metabolites as indicators of fungal contamination - Other methods - Ergotism - Indices of insect infestation of grains: - Physiochemical methods - Staining methods based on the cell wall constituents of the insects - Methods based on the estimation of non-protein nitrogen especially uric acid - Enzymic methods to detect insect infestation in grains - Detection of insect eggs in stored grains - Other grains Fruit and Vegetables ProductsIntroduction - Quality indices of fruit and vegetable juices - Organic acids and other additives: - Organic acid profile - Anthocyanin patterns - Microbiological methods - Miscellaneous compounds - Peel homogenates in citrus juices - Dilution of fruit juices with water: - Inorganic indicators - Organic components: Amino acids, Vitamins - Stable isotope ratio analysis - Juice blends: - Carbohydrate analysis - Phenolic constituents - Organic acids - Amino acids - Pigments - Miscellaneous constituents: Proteins, Lipid constituents, Histological features, Carotenoids, Aroma constituents, Biogenic amines - Maturity and ripeness indices of fruits and vegetables: Instrumental techniques - Chemical indicators - Non-microbial methods for determining microbial quality Milk and Milk ProductsIntroduction - Milk of different origins: - Ewe's, goat and cow milk - Cow milk and buffalo milk - Human milk - Soy milk in cow milk - Whey or buttermilk in milk: - Whey proteins in milk products - Reconstituted milk - Adulteration in milk and other dairy products - Other fats in milk fat, butter or ghee: - Vegetable fats - Fats of animal or marine origin: Method based on the solubility of ghee, Grossfield number, Critical temperature of dissolution, Urea fractionation, Fluorescence in ghee, Methods based on hydroxamic acid index, Chromatographic techniques - Other adulterants - Dilution of milk with water: - Other indices for detecting added water in milk - Indices of microbial quality of dairy products: - Methods based on the measurement of metabolic activity: Dye reduction tests, Electrical methods, Microcalorimetry, Flow cytometry, Fluorescence, Enzymic methods - Methods based on the measurement of metabolic intermediates and by-products: Pyruvate, Endotoxins by the Limulus ameobocyte lysate test, Carbon dioxide by radiometry, ATP determination by bioluminescence, D-Amino acids ?Indices of aesthetic quality of dairy products: - Sediment - Decomposition - Mastitis - Quality of cheese Meat, Fish and Poultry- Introduction - Identification of meat species: - Electrophoretic techniques: Polyacrylamide gel electrophoresis, Polyacrylamide gel isoelectric focusing, Polyacrylamide gel electrophoresis - sodium dodecyl sulphate - Immunological techniques: Precipitin reaction, Enzyme linked immunosorbent assay, Enzyme immunoassay, Counter immunoelectrophoresis - Other techniques: Acid phosphatase test as a probe, Pentoses and pentosans, Specific peptide analysis, Fat analysis, Mineral analysis, Histological examination, Differential scanning calorimetry, Biochemical indices, DNA hybridization - Freshness indicators: - Protein breakdown products: Total volatile bases, Amino nitrogen, Amino acids, Amines, Indole - Fat breakdown products: Free fatty acids, Peroxide value, Thiobarbituric acid value, Ranco number, Kreiss test, Carbonyl compounds, Hydrocarbons, Chemiluminescence - Nucleic acid breakdown products - General and miscellaneous techniques: Colour and pH value, Volatile acidity, Volatile reducing substance, Water holding capacity, Volatile metabolites of microorganisms, Minerals, Degradation products of creatine - Instrumental analysis of meat/fish quality - Eating quality of fleshy foods - Evaluation of the age of the animal carcass - Contaminants in flesh foods: - Chemical contaminants: Hydrocarbons, Heavy metals oIndicators of microbial quality: Staining procedures, Electrical properties - Indicators of hygienic quality - Quality of comminuted meats - Meat additives and adulterants: - Artificial colour in sausages - Filler in sausages - Chickpea flour in sausages, Gelatin in smoked meat products - Blood added to hamburgers - Spleen added to ground beef - Vegetable proteins and other non-meat proteins in meat products - Interspecies meat adulteration - Egg quality criteria: Detection cracks in whole eggs, Sensory quality of eggs, Microbial quality of eggs, Adulteration in egg products, Egg discoloration Edible Oils and Fats- Introduction - Indicators of storage changes: - Chemical methods - Physical methods: Thermal methods, Chemiluminescence - Indicators of quality of heated oils - Toxic contaminants and adulterants: - Contamination by weed seeds (13 sub-sections) - Contamination due to faulty storage - Spanish Toxic Oil Syndrome - Contamination due to tricresyl phosphate - Indices of admixtures, blends, contaminants and adulterants - one fat in another: - Admixture of vegetable oils with other vegetable oils: Fatty acid contamination, Triglyceride analysis, Unsaponifiable fraction of oil: Sterol analysis, Tocopherol analysis, Phenolics and alcohols - Blends of vegetable and marine/animal fats: Fatty acid composition, Unsaponifiable fraction - Other adulterants in fats and oils - Constituents specific to or characteristic of an oil (8 sub-sections) - Detections based on physical properties: Atomic absorption spectrophometry, Detection of stearin in palm oil, Four-temperature test, The Bellier test, Molecular refraction, Ultrasonic interferometer, Differential scanning calorimetry, Refractive index, UV methods, Pyrolysis mass spectrometry - Detections of mixtures of animal fats - Sensory quality of oils Honey: Quality Criteria- Introduction: - Chemical composition and physical properties - Texture of honey - Adulteration of honey: - Adulteration with acid inverted syrups - Adulteration with corn syrup - Other adulterants - Honey obtained from sugar-fed bees - Identifying the botanical/geographic origin of authentic honey - Contaminants of honey Spices, Flavourants and Condiments- Introduction - Spices as flavourants (21 sub-sections on specific spices) - Essential oils - Adulteration of spice essential oils - Citrus essential oils - Vanilla extract - Mint flavours - Saffron - Almond oil - Oil of sassafras - Vinegar - Miscellaneous Tea, Coffee and Cocoa- Introduction - Tea: - Processing - Changes during processing - Sensory quality of tea - Adulteration of tea - Herbal teas - Coffee: - Composition and processing - Detecting blends of coffee species - Processing quality of coffee - Sensory quality - Coffee substitutes and adulterants - Detection and adulterants and contaminants - Cocoa and cocoa products: - Cocoa adulterants and contaminants - Assessment of degree of fermentation - Quality of chocolate - Cocoa butter quality criteria: Substitutes, Processing quality, Geographical origin Indicators of Processing of Foods- Introduction - Thermal processing: - Sterilization: Microorganisms as indicators of sterilization efficiency, Enzymes as indicators of sterilization efficiency, Indicators of sterilization of milk - Indicators of pasteurization - Indicators of blanching - Indicators of parboiling rice - Indicators of degree of roasting - Chemical markers of heat processing - Instrumental methods to monitor heat exposure - Indicators of processing quality of beans - Fresh versus frozen-thawed foods - Indicators of storage quality of foods - Indicators of irradiation of foods: Changes in histological/morphological characteristics, Changes in physical properties, Changes in microflora, Changes in protein constituents: Electrophoretic methods, Use of hydroxyl radical biomarkers - Volatile compounds from lipids: Long chain hydrocarbons, 2-Alkylcyclobutanones, Cholesterol oxides - Changes in DNA - Formation of free radicals: Thermoluminescence, Chemiluminescence, Electron spin resonance, Other methods1. Index99 tables, 18 figuresTables Extensive reference data is economically presented in 99 tables. Here is a brief sampling of their titles: Chemical composition of some selected food grains - Ranges of concentration of certain non-flavonoid phenolic compounds in commercial juices and nectars - Recoveries of weighted amounts of rennet whey powder added to skim milk powder - Values of six selected fatty acid ratios and two individual fatty acids for evaluating the purity of a milk fat sample - Some methods and techniques used for assessing shelf life of pasteurized milk and cream - Major fatty acids of PE and PC of various meats - Saturated fatty acid composition of various oils and fats - Unsaturated fatty acid composition of various fats and oils - An overview of the analytical tests for flavourants - Physical properties of some spice essential oils and flavourants - Major essential oils, their production and adulterants