A textbook of inorganic chemistry vol.XI part I Organometalic compounds. Derivatives of the elements of groups I to IV

Front Cover......Page 1
Evaluation Technologies for Food Quality......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 16
Chapter 1: An introduction to evaluation technologies for food quality......Page 24
 Acknowledgments......Page 25
 References......Page 26
Part One: Food sensory evaluation technologies for food quality......Page 28
  2.2. Basic principles and procedures......Page 30
  2.3. Advantages, limitations, and recent technology developments......Page 34
   2.4.1. Meat......Page 36
   2.4.3. Tea and coffee......Page 37
   2.4.5. Milk......Page 38
   2.4.8. Edible oil......Page 39
  References......Page 40
  3.1. Introduction......Page 46
   3.2.2. Taste......Page 48
  3.3. Advantages and limitations......Page 49
  3.4. Procedures and recent technology developments......Page 50
   3.4.1. Sensor......Page 51
   3.4.2. Data processing and data analysis techniques......Page 52
  3.6. Summary and outlook......Page 54
  References......Page 56
  Further reading......Page 59
   4.1.1. What is an electronic eye......Page 60
  4.2. The basic principles......Page 61
   4.4.1. Advantages......Page 62
  4.5. Recent technology developments......Page 64
  4.6. Recent application progress in different types of foods......Page 65
    4.6.1.1. Fruits and vegetables......Page 70
    4.6.1.2. Grains and grain products......Page 71
    4.6.1.3. Meat products......Page 72
    4.6.1.4. Fish and shellfish......Page 73
    4.6.1.5. Liquid food......Page 74
    4.6.1.7. Others......Page 75
   4.6.2. Advanced application of artificial sensory technology......Page 76
  4.7. Summary and outlook......Page 77
  References......Page 78
Part Two: Chemical analysis technologies for food quality......Page 84
  5.2. Water activity......Page 86
  5.3. pH and titratable acidity......Page 90
  5.4. Antioxidant capacity......Page 93
  5.5. Sweetness......Page 96
  5.6. Saltiness......Page 98
   5.7.1. Lipids extraction......Page 99
    5.7.2.2. Smoke, flash, and fire points......Page 101
    5.7.2.5. Free fatty acids and acid value......Page 102
  5.8. Enzymes......Page 103
    5.8.1.1. α- and β-amylases......Page 104
    5.8.1.2. Pectic enzymes......Page 106
    5.8.2.1. Lipase......Page 107
    5.8.3.1. Peroxidase......Page 108
  5.9. Summary and outlook......Page 109
  References......Page 110
   6.2.1. Origin of UV-Vis spectra......Page 114
   6.2.2. Sample presentation......Page 115
   6.2.3. Data analysis......Page 116
   6.4.1. Coffee......Page 119
   6.4.3. Olive oil......Page 120
   6.4.4. Tea......Page 121
   6.4.7. Meat and fish......Page 122
  6.5. Summary and outlook......Page 123
  References......Page 124
  7.2. Basic principle......Page 128
   7.3.2. Chemometrics methods......Page 130
  7.5. Recent technology development......Page 132
   7.6.2. Beverages and liquor......Page 134
   7.6.4. Fish and shellfish......Page 135
   7.6.5. Grains and oil products......Page 136
  7.7. Summary and outlook......Page 137
  References......Page 138
  8.2. Basic principles and procedures......Page 142
   8.3.1. Meat......Page 145
   8.3.2. Dairy products......Page 148
   8.3.3. Oil......Page 150
   8.3.4. Beverages......Page 151
   8.3.6. Vegetables and fruits......Page 153
  8.4. Advantages and limitations......Page 154
   8.5.1. Surface-enhanced Raman spectroscopy......Page 155
   8.5.3. Raman microscopy......Page 156
   8.5.5. Stand-off Raman spectroscopy......Page 157
  References......Page 158
  Further reading......Page 166
  9.1. Introduction to atomic absorption spectroscopy......Page 168
  9.2. Basic principle of AAS......Page 169
   9.3.1. Sample extraction and preparation......Page 172
   9.3.3. Calibration and standard curves......Page 174
  9.4. Advantages and limitations of AAS......Page 175
    9.4.1.1. Matrix interference......Page 176
    9.4.1.3. Ionization interference......Page 177
   9.4.3. Hydride generation AAS......Page 178
   9.4.4. Graphite furnace AAS......Page 179
    9.4.4.1. Emission interference......Page 180
  9.5. Recent technology development of AAS......Page 181
  9.6. Recent application progress in different foods......Page 182
   9.6.1. Application of slurry sampling and graphite furnace AAS in brown sugar......Page 183
   9.6.3. Application of direct injection and graphite furnace AAS in wine......Page 184
   9.6.5. Application of direct solid sample and graphite furnace AAS in fish and seafoods......Page 185
   9.6.7. Application of slurry sampling and flame AAS in chocolate......Page 186
   9.6.8. Application of solid phase extraction and flame AAS in meat and baby foods......Page 187
   9.6.11. Application of direct solid sample and high-resolution continuum source graphite furnace AAS in infant formula......Page 188
  9.7. Summary and outlook......Page 189
  References......Page 190
  10.1. Introduction......Page 198
  10.3. Instrumentation......Page 199
   10.3.1. Sample introduction......Page 200
    10.3.2.4. Laser-induced breakdown......Page 203
   10.3.3. Spectrometer......Page 204
   10.3.5. Data processing and instrumentation control......Page 205
    10.5.1.1. Sample preparation......Page 206
     Dry ashing......Page 207
    10.5.1.3. Sample preparation for liquids......Page 208
  10.6. Applications......Page 209
  References......Page 212
  11.1. Introduction......Page 216
   11.2.1. Spin angular momentum and nuclear magnetism......Page 217
   11.2.2. Chemical shifts......Page 220
   11.2.3. Spin-spin coupling......Page 223
   11.2.5. Spin relaxation......Page 225
   11.3.1. Experiment 1: Determination of T2 relaxation time......Page 227
  11.4. Advantages and limitations of NMR......Page 228
  11.5. Recent technology development of NMR......Page 229
    11.6.1.1. Application in virgin olive oil......Page 230
    11.6.1.2. Application in fish......Page 231
    11.6.1.3. Application in beverages......Page 232
    11.6.2.2. Fruits and vegetables......Page 233
  11.7. Conclusion and future research......Page 235
  References......Page 236
  12.1. Introduction......Page 242
    12.2.1.1. Carrier gas/mobile phase......Page 244
    12.2.1.2. Flow controller system......Page 245
    12.2.1.3. Injection system......Page 246
    12.2.1.4. GC columns and partitioning......Page 248
     Flame ionization detector......Page 249
     TC detector......Page 250
     Electron capture detector......Page 251
     Mass spectrometry......Page 252
    12.2.2.1. Distribution constant (K)......Page 254
    12.2.2.2. Retention factor (k)......Page 256
    12.2.2.3. Separation number and peak capacity......Page 257
   12.3.1. Sample preparation......Page 258
    12.3.1.1. Liquid-liquid extraction......Page 259
    12.3.1.2. Single-drop microextraction......Page 260
    12.3.1.4. Liquid-solid extraction: Solid-phase extraction......Page 261
   12.3.2. Derivatization......Page 263
   12.3.3. Process optimization......Page 264
   12.3.4. Qualitative analysis......Page 265
   12.3.5. Quantitative analysis......Page 266
    12.3.5.1. Area normalization......Page 267
    12.3.5.3. External standard......Page 268
    12.3.5.5. Standard addition......Page 269
   12.4.1. Advantages of GC......Page 270
   12.5.1. Sample preparation development......Page 271
   12.5.2. Instrumentation development......Page 272
   12.5.3. Multidimensional GC......Page 273
  12.6. Recent application progress in different types of foods......Page 274
   12.6.1. Determination of volatile flavor compounds......Page 275
   12.6.2. Determination of pesticides, toxins, and pathogenic fungal disease......Page 276
   12.6.3. Determination of nitrosamines in vegetable and meat products......Page 281
   12.6.4. Determination of lipophilic compounds......Page 282
  12.7. Summary and outlook......Page 283
  References......Page 284
  13.1. Introduction to high-performance liquid chromatography......Page 290
   13.1.1. Basic principles and procedures......Page 291
   13.1.2. Advantages and limitations......Page 293
   13.1.3. Recent technology development......Page 294
    13.2.1.1. Biogenic amines......Page 295
     Ciguatoxins......Page 297
     Malachite green......Page 298
     Fluoroquinolones......Page 299
     Cereal protein......Page 300
     Cereal mycotoxins......Page 301
     Multimycotoxins detection......Page 302
     Analytical method for fingerprinting......Page 304
     Fingerprint in cereal analysis......Page 305
    13.2.3.1. Steps of pesticide residue analysis in food......Page 306
    13.2.3.2. Pesticide detection......Page 307
    13.2.3.3. Multipesticide detection by LC-MS......Page 308
    13.2.4.1. Milk adulteration with foreign nitrogenous compounds (melamine)......Page 309
    13.2.4.2. Milk adulteration with foreign proteins......Page 311
    13.2.4.3. Other adulterants in milk......Page 312
    13.2.5.1. Analysis of sugar......Page 313
    13.2.5.3. Analysis of phenolic compounds......Page 314
  13.3. Summary and outlook......Page 315
  References......Page 316
  14.1. Introduction......Page 324
   14.2.1. Electrophoresis, migration time, and mobilities......Page 325
   14.3.1. Instrumentation......Page 326
   14.3.2. Capillaries......Page 327
   14.3.3. Buffers......Page 328
   14.3.4. Rinse, injection, and separation......Page 329
   14.3.5. Detection systems......Page 330
   14.3.6. CE separation modes......Page 331
  14.4. Advantages and limitations......Page 334
  14.5. Recent technology development......Page 335
  14.6. Recent application progress in different types of foods......Page 336
    14.7.1.2. Amino acids, peptides, and proteins......Page 337
    14.7.1.3. Organic acids......Page 340
    14.7.1.5. Secondary metabolites (polyphenols, glucosinolates)......Page 341
    14.7.1.7. Phytohormones (auxins)......Page 343
    14.7.1.9. Nucleosides and nucleotides......Page 344
    14.7.1.10. Inorganic cations......Page 345
   14.7.3. Cocoa and coffee beans......Page 346
    14.7.4.1. Fatty acids......Page 347
    14.7.5.1. Peptides and proteins......Page 348
    14.7.5.2. Biogenic amines......Page 349
   14.8.1. Water......Page 350
    14.8.2.1. Bovine milk......Page 352
    14.8.2.3. Human breast milk......Page 353
   14.8.3. Olive oil......Page 355
    14.8.4.1. Coffee beverage/extract......Page 356
   14.8.5. Fruits and vegetables juices......Page 358
    14.8.7.1. Wine......Page 360
    14.8.7.2. Beer......Page 361
   14.9.1. Honey......Page 363
   14.9.2. Food supplements......Page 364
   14.9.3. Baby foods......Page 365
   14.10.1. Dyes......Page 366
   14.10.5. Other additives......Page 368
   14.11.1. Pesticides, herbicides, and fungicides......Page 369
   14.11.2. Intracellular food-borne pathogens......Page 372
   14.11.4. Drugs......Page 373
    14.11.5.2. Fish......Page 376
  14.12. Foodomics......Page 377
  References......Page 378
  15.2. The basic principles......Page 402
  15.3. Procedures......Page 404
  15.4. Advantages and limitations......Page 412
  15.5. Recent technology development......Page 413
   15.6.1. Application of SFC in lipid analysis (fats and oils)......Page 415
   15.6.2. Use of SFC for regioselective analysis of TAG......Page 416
   15.6.3. Use of SFC for the analysis of essential oils......Page 417
   15.6.4. Use of SFC for the analysis of flavonoids and isoflavonoids......Page 418
   15.6.7. Use of SFC for vitamins and provitamin analysis......Page 420
   15.6.8. Use of SFC for the analysis of nonclassified compounds......Page 422
  References......Page 423
  16.1. Introduction of mass spectrometry......Page 428
  16.2. Procedures, advantages, and limitations of mass spectrometry......Page 430
  16.3. Applications of mass spectrometry in different food areas......Page 431
   16.3.1. Proteins and amino acids......Page 432
   16.3.2. Vitamins......Page 433
   16.3.3. Polyphenols......Page 435
   16.3.4. Volatile components and polycyclic aromatic hydrocarbons......Page 437
   16.3.5. Toxins......Page 438
   16.3.6. Pesticide residue......Page 443
   16.3.7. Environmental pollutants and contaminants......Page 449
  References......Page 454
Part Three: Physical analysis technologies for food quality......Page 462
  17.1. Introduction......Page 464
  17.2. Basic principles......Page 465
  17.3. Recent technology development in food texture evaluation......Page 466
   17.4.1. Types of textural measurements......Page 467
    17.4.2.1. The basic structure and testing principles......Page 468
    17.4.2.2. Probe selection and application......Page 470
    17.4.2.3. Common food texture analyzers......Page 472
   17.4.3. Nondestructive methods......Page 474
  17.5. Advantages and limitations of the instrumental method for food texture evaluation......Page 476
   17.6.1. Quality evaluation in aquatic products......Page 477
   17.6.3. Quality evaluation in fruits and vegetables......Page 478
   17.6.4. Quality evaluation in bakery products......Page 480
   17.6.5. Quality evaluation in crisp snacks and extruded cereals......Page 481
  17.7. Conclusions......Page 482
  References......Page 483
  18.1. Introduction......Page 488
  18.2. Rheology basics: understanding flow and deformation behavior......Page 489
   18.3.2. Complex modulus......Page 491
   18.3.9. Shear rate......Page 492
   18.3.15. Normal stress difference......Page 493
  18.4. Rheometer......Page 494
   18.5.1. Principle and procedure......Page 495
    18.5.3.1. A rheometer that controls stress......Page 496
   18.5.4. Recent application progress in different types of food......Page 497
   18.6.1. Working principle and procedure......Page 499
   18.6.2. Advantages and limitations......Page 500
   18.6.4. Recent application progress in different types of food......Page 501
  18.7. Torque rheometer......Page 502
   18.7.2. Advantages and limitations......Page 503
   18.7.4. Recent application progress in different types of food......Page 504
   18.8.1. Principle and working procedure......Page 506
    18.8.1.2. EDM......Page 507
   18.8.4. Recent application progress in different types of food......Page 508
  References......Page 510
  Further reading......Page 513
  19.1. Introduction......Page 514
    19.2.1.1. Excited-state energy diagram......Page 515
    19.2.1.2. Characteristics of fluorescence......Page 516
    19.2.1.3. Factors affecting fluorescence......Page 517
    19.2.2.1. Types of fluorescence spectra......Page 519
    19.2.3.1. Hyperspectral fluorescence images......Page 522
    19.3.1.1. Spectrofluorometer......Page 523
    19.3.1.2. Possible issues in acquisition of fluorescence spectra......Page 526
    19.3.2.1. HSFI system......Page 527
   19.3.3. Data analysis......Page 529
    19.3.3.1. Analysis of the spectral data......Page 530
  19.4. Advantages and limitations......Page 531
   19.6.1. Fluorophores in food......Page 533
   19.6.2. Application of fluorescence techniques in food quality assessment......Page 535
    19.6.2.3. Beer......Page 536
    19.6.2.5. Fruits and vegetables......Page 538
    19.6.2.8. Cereals and their products......Page 539
    19.6.2.10. Other dairy products......Page 540
    19.6.2.13. Honey......Page 541
  References......Page 542
  20.1. Introduction......Page 558
   20.2.1. Principle......Page 559
    20.2.2.2. Characterization by DLS......Page 561
    20.2.3.1. Dynamic viscosity......Page 562
    20.2.3.3. Dilution disturbance......Page 563
   20.4.1. Advantages......Page 564
   20.4.2. Disadvantages......Page 565
   20.5.3. DLS micro-Rheology......Page 568
    20.6.1.1. Ultrasonic......Page 569
    20.6.1.2. Thermal treatment......Page 570
    20.6.1.3. Acidification......Page 571
    20.6.1.5. High pressure processing......Page 572
    20.6.1.7. Moderate electric field......Page 573
   20.6.2. Interaction within a food matrix......Page 574
   20.6.4. Food quality control......Page 575
  References......Page 577
  Further reading......Page 580
  21.1. Introduction......Page 582
  21.2. Basic principles of tribology......Page 583
   21.2.1. Overview of food oral processing: Oral physiology and sensory psychology......Page 584
   21.2.2. Principles of tribology to mimic oral sensation......Page 586
  21.3. Recent technology development......Page 587
   21.3.1. Optical tribological configuration......Page 588
   21.3.2. Tribology cell......Page 589
   21.3.3. Mini traction machine......Page 590
   21.3.4. Tribo-rheolometer and commercial tribometer......Page 591
   21.3.5. Experimental tribometer based on texture analyzer......Page 592
  21.4. Recent application development in different types of foods......Page 594
   21.4.1. Liquid foods......Page 595
   21.4.2. Semisolid foods and soft solid foods......Page 596
  References......Page 597
    22.1.1.1. X-ray generation......Page 602
   22.1.2. X-ray diffraction and small angle X-ray scattering......Page 603
    22.1.2.1. Crystallinity analysis (XRD)......Page 604
   22.2.1. Cereals, millets, and pulses......Page 605
   22.2.2. Dairy products......Page 609
   22.2.3. Chocolate......Page 610
   22.2.5. Cooking oils, organogels, and margarines......Page 612
  22.3. Miscellaneous applications......Page 613
  References......Page 614
  23.2. Basic principles......Page 618
   23.2.2. Dielectric properties......Page 620
  23.3. Procedures of dielectric properties measurement......Page 622
   23.4.1. Fruits and vegetables......Page 623
    23.4.1.1. Fruits......Page 626
    23.4.1.2. Vegetables......Page 627
   23.4.2. Meat......Page 628
    23.4.2.2. Quality degradation during storage......Page 631
    23.4.2.4. Salt content......Page 632
   23.4.4. Grains......Page 633
   23.4.5. Oil......Page 634
   23.4.6. Others: Honey, starch, milk, beer, etc.......Page 635
  References......Page 636
Part Four: Molecular biology technologies for food quality......Page 640
   24.1.1. Main types of gene chips......Page 642
  24.2. Basic principles of gene chips......Page 643
  24.3. Basic procedure of gene chip analysis......Page 644
   24.4.2. DNA sequencing......Page 645
   24.4.3. Discovering new genes......Page 646
   24.4.5. Drawing the map......Page 647
   24.5.1. Vibrio parahaemolyticus......Page 648
   24.5.2. Other common pathogens......Page 650
  24.7. Summary and outlook......Page 654
  References......Page 655
   25.2.1. DNA probes based on DNAzyme......Page 658
   25.2.3. DNA probes based on DNA tetrahedral nanostructure......Page 660
   25.3.1. Heavy metallic ions analysis in food and water sample......Page 662
   25.3.2. Pathogenic microorganism analysis in food and water sample......Page 665
    25.3.2.1. Electrochemical detection of PCR amplicons of E. coli genome based on DNA nanostructural probes......Page 667
    25.3.2.2. DNA tetrahedral nanostructure probe for detection of mecA gene in methicillin-resistant Staphylococcus aureus......Page 669
   25.3.3. DNA reference materials (RMs) for quality control in pathogenic microorganism detection......Page 672
    25.3.3.3. Digital PCR quantification......Page 673
    25.3.3.4. Method evaluation and RM certification......Page 675
  25.4. Advantages and disadvantages......Page 676
  References......Page 677
  26.1. Introduction......Page 684
  26.2. The basic principles......Page 685
   26.2.1. Antibodies......Page 688
   26.2.2. Production of antibodies......Page 691
   26.2.3. Immunogens......Page 692
   26.3.1. Immunoassays with direct detection......Page 694
    26.3.2.2. Immunoassays in heterogeneous phase......Page 695
   26.3.3. Competitive immunoassays......Page 696
    26.3.3.1. Immobilized conjugate (antigen)......Page 697
   26.3.4. Labels......Page 698
  26.4. Advantages and limitations......Page 699
  26.5. Recent technology development......Page 700
   26.5.1. Immunoassays for multianalyte determinations......Page 703
  26.6. Recent application progress in different types of foods......Page 705
  References......Page 711
Part Five: Micro/nano technologies for food quality......Page 720
  27.2. The basic principles of microfluidic technique......Page 722
   27.2.1. Micropump......Page 723
   27.2.4. Detector......Page 724
   27.3.1. Photomask design using AutoCAD......Page 725
   27.3.2. Master fabrication......Page 726
   27.3.3. Microfluidic device assembly......Page 727
  27.4. Advantages and limitations of microfluidics for food analysis......Page 728
  27.5. Recent technology development of microfluidics......Page 729
   27.6.1. Microfluidic analytical device for pathogens detection......Page 730
   27.6.2. Microfluidic-based technique for toxins, antibiotics, and other contaminants......Page 732
  References......Page 733
  28.1. Introduction......Page 738
  28.2. Basic principles of AFM......Page 739
   28.3.1. Sample preparation......Page 743
  28.4. Advantages and limitation......Page 744
   28.5.1. High-speed AFM and large-scan area high-speed AFM......Page 745
   28.5.2. Combination with other technologies......Page 746
   28.6.3. Topography characterization of food biomaterials......Page 747
   28.6.5. Interaction research between cell and food biomaterials......Page 748
   28.7.2. Grains......Page 749
   28.7.3. Fruits and vegetables......Page 752
   28.7.6. Aquatic products......Page 753
   28.7.7. Food microorganisms......Page 754
  References......Page 756
  29.1. Introduction......Page 766
  29.2. Basic principles and procedures......Page 767
   29.3.1. Conventional (high vacuum) SEM......Page 770
   29.3.3. Cryogenic scanning electron microscopy......Page 771
  29.4. Recent technology development......Page 772
   29.4.2. Quantifying structure......Page 773
    29.5.1.1. Concentrated/condensed milk......Page 774
    29.5.1.3. Ice cream......Page 775
   29.5.2. Cereal and bakery products......Page 776
   29.5.5. Food packaging......Page 778
   29.5.6. Postharvest changes in fruits and vegetables......Page 780
  29.6. Summary and outlook......Page 781
  References......Page 782
  Further reading......Page 784
  30.1. Introduction to transmission electron microscopies for food quality evaluation......Page 786
    30.2.1.1. Structure and operation modes of TEM......Page 789
    30.2.1.2. Electron diffraction......Page 791
   30.3.1. Elastic scattering......Page 793
   30.3.3. Bragg scattering......Page 794
   30.5.1. Using conventional TEM, bright-field (BF) TEM, scanning TEM, and high angle annular dark field (HAADF) STEM......Page 795
   30.5.2. Energy filtered transmission electron microscopy (EFTEM) imaging mode......Page 801
  30.6. Recent application progress in different types of foods: State of the art: methods for visualizing subsurface damag .........Page 805
   30.6.1. Observing subsurface damage via TEM......Page 806
   30.6.2. 3D TEM......Page 808
   30.6.3. Cryotransmission electron microscopy (CTEM)......Page 811
  References......Page 812
  Further Reading......Page 815
  31.1. Introduction......Page 816
  31.3. Immunological-based methods......Page 817
   31.5.1. Biosensor......Page 818
   31.5.2. Electrochemical-based biosensor......Page 819
    31.5.2.1. Recent application progress in different types of foods......Page 822
    31.5.3.1. Recent application progress in different type of foods:......Page 823
   31.5.4. Electrochemical Aptasensor......Page 825
    31.5.4.1. Recent application progress in different type of foods:......Page 827
   31.5.5. Various foodborne pathogens and safety concerns......Page 828
    31.5.5.1. Salmonella......Page 829
    31.5.5.2. Listeria......Page 830
   31.5.6. Low cost platforms for portable NP-based detection......Page 831
  31.6. Use of electrosensors for chemical and biological contamination......Page 832
  References......Page 833
  32.1. Introduction......Page 840
  32.2. Basic principles and procedures......Page 841
  32.3. Advantages and limitations......Page 842
  32.4. Recent technology development for food safety evaluation......Page 843
   32.5.1. Nanoparticles-based biosensor foodborne pathogen detection......Page 844
   32.5.2. Chitosan-based nanoparticles for food quality evaluation......Page 846
   32.5.3. Magnetic nanoparticles-based methods for food safety detection and quality evaluation......Page 850
   32.5.4. Nanoparticles-based methods food packaging for food safety and quality evaluation......Page 851
  32.6. Summary and outlook......Page 853
  References......Page 854
Index......Page 860
Back Cover......Page 884