Alteration of Ovoproducts ：From Metabolomics to Online Control

Publication subTitle ：From Metabolomics to Online Control

Author： Goncalves   Olivier;Legrand   Jack  

Publisher： Elsevier Science‎

Publication year： 2018

E-ISBN: 9780081023815

P-ISBN(Paperback): 9781785482717

Subject： O65 Analytical Chemistry

Keyword： 分析化学

Language： ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct matrix, their known sources of biotic and abiotic alteration, and their associated biomarkers. In addition, the book covers the capabilities (exploratory and characterization) of the latest metabolomics tecnics, both invasive and non-invasive, including chromatography, nuclear magnetic resonance, mass spectrometry, NMR, MS – including FTICR-MS –, and vibrational spectroscopy, such as Infrared – MIR, NIR – or Raman).

In final sections, the next generation of online sensors derived from the latest technics is discussed for their applicative potential in industry (NIR, Raman, chromatography, benchmark NMR, and more).

  • Details the matrix of egg products
  • Explores the latest metabolic techniques
  • Strengthens the linkages between the agri-food, microbiological and chemical analytical communities

Chapter

Front Cover

Alteration of Ovoproducts: From Metabolomics to Online Control

Copyright

Contents

Acknowledgements

Introduction

1. Presentation of the Ovoproduct Matrix

1.1. Structure and composition of hen eggs

1.2. Biochemical and structural characteristics of egg proteins and lipids

1.3. Physico-chemical properties and applications

1.4. From eggs to egg products

1.5. Specific industrial applications

1.6. Bibliography

2. Spoilage of Egg Products

2.1. Introduction

2.2. Bacteria involved in shell egg spoilage

2.3. Bacteria involved in whole egg spoilage

2.4. Bacterial metabolism that can affect whole egg

2.5. Synthesis and demonstration of potential markers of whole egg spoilage

2.6. Bibliography

3. Characterizing the Spoilage of Egg Products using Targeted and Non-targeted Approaches

3.1. Introduction

3.2. Regulatory analyses for measuring the quality of the liquid whole egg are not sufficient to estimate their spoilage

3.3. Vibrational spectroscopy allows the chemotyping of the main classes of the biomolecules present in the LE matrix

3.4. Nuclear Magnetic Resonance for the study of the quality of egg products

3.5. Mass spectrometry

3.6. Conclusion

3.7. Bibliography

4. The Potential of Online Analysis Systems for the Chemotyping of the Egg Matrix

4.1. Introduction

4.2. New analytical systems within processes

4.3. Transient analytical technologies, so-called transportable or bench-top

4.4. Conclusion

4.5. Bibliography

Conclusion

List of Authors

Index

Back Cover

The users who browse this book also browse