Molecular Biological and Immunological Techniques and Applications for Food Chemists PDF Download
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Author: Bert Popping
Publisher: John Wiley & Sons
ISBN: 9780470524978
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish Immunological Methods—techniques explained and antibody-based detection methods Immunology Applications—animal speciation, international food allergen regulations (except Japanese), Japanese regulations and buckwheat allergen detection, egg allergen detection, soy allergen detection, milk allergen detection, gluten allergen detection, nut allergen detection, fish allergen detection, lupin allergen detection, mustard allergen detection, and celery allergen detection Clearly written and consistently edited to provide information to a wide range of readers, Molecular Biological and Immunological Techniques and Applications for Food Chemists offers an up-to-date reference for food scientists in government and industry, policymakers, and graduate-level students of food science, technology, and engineering. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author: Bert Popping
Publisher: John Wiley & Sons
ISBN: 9780470524978
Category : Technology & Engineering
Languages : en
Pages : 464
Get Book Here
Book Description
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish Immunological Methods—techniques explained and antibody-based detection methods Immunology Applications—animal speciation, international food allergen regulations (except Japanese), Japanese regulations and buckwheat allergen detection, egg allergen detection, soy allergen detection, milk allergen detection, gluten allergen detection, nut allergen detection, fish allergen detection, lupin allergen detection, mustard allergen detection, and celery allergen detection Clearly written and consistently edited to provide information to a wide range of readers, Molecular Biological and Immunological Techniques and Applications for Food Chemists offers an up-to-date reference for food scientists in government and industry, policymakers, and graduate-level students of food science, technology, and engineering. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author: Bert Popping
Publisher:
ISBN: 9781613448656
Category : Food
Languages : en
Pages : 474
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Book Description
A guide to using molecular biology and immunological methods for the analysis of food. Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biolo.
Author: Assoc. Prof. Dr Nihat TELLI
Publisher: Duvar Yayınları
ISBN: 6256069013
Category : Reference
Languages : en
Pages : 128
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Book Description
Author: Pranjal Chandra
Publisher: Springer Nature
ISBN: 9811683336
Category : Technology & Engineering
Languages : en
Pages : 365
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Book Description
This book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, evaluation of toxicity etc. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, and nanocapsules and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.
Author: Joyce I. Boye
Publisher: John Wiley & Sons
ISBN: 1118060288
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Author: Prof Ümit Serdar
Publisher: Burleigh Dodds Science Publishing
ISBN: 1786762269
Category : Technology & Engineering
Languages : en
Pages : 331
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Book Description
Reviews current research on the nutraceutical properties as well as allergen and other safety issues relating to tree nuts Assesses advances in breeding, cultivation, integrated disease and pest management to improve yields and sustainability Summarises key research on the main tree nuts, from walnuts and almonds to hazelnuts, chestnuts and pistachios
Author: Marina F. de Escalada Pla
Publisher: Springer Nature
ISBN: 3031283449
Category : Technology & Engineering
Languages : en
Pages : 394
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Book Description
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.
Author: Prasun Kumar
Publisher: Springer Nature
ISBN: 9811985014
Category : Technology & Engineering
Languages : en
Pages : 416
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Book Description
With the recent technological advancement usage of unique nanomaterials and bio-based composite materials as sensors has been greatly improved. Biopolymers and bio-based composite materials have especially been exploited due to their unique physical, optical, electrochemical, and biocompatible properties. In this book, experts and researchers in various sensor technology areas discuss the basics of biosensors, the methods used to synthesize different biomaterials, and the characterization and functionalization of these biomaterials. Processes for the self-assembly of biomaterials and the fabrication of biomaterials onto transducers are clearly explained. It also outlines the current status in the field and the utility of such bio-based sensors for medical diagnostics, food safety, industrial, and environmental monitoring. Besides pressure and temperature sensing applications, other applications include detecting gases, chemicals, biomolecules, body fluids, bacteria, and viruses. The book is well illustrated, and the presentation is concise and systematic throughout. Biomaterials-Based Sensors will be an ideal source of up-to-date information for all engaged in their research, design, and use.
Author: Minhaz Uddin Ahmed
Publisher: Royal Society of Chemistry
ISBN: 1788018826
Category : Science
Languages : en
Pages : 386
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Book Description
Immunosensors are widely used and are particularly important for fast diagnosis of diseases in remote environments as well as point-of-care devices. In this book, expert scientists are covering a selection of high quality representative examples from the past five years explaining how this area has developed. It is a compilation of recent advances in several areas of immunosensors for multiple target analysis using laboratory based or point-of-care set-up, for example graphene-, ISFET- and nanostructure-based immunosensors, electrochemical magneto immunosensors and nanoimprinted immunosensors. Filling a gap in the literature, it showcases the multidisciplinary, innovative developments in this highly important area and provides pointers towards commercialisation. Delivering a single, comprehensive work, it appeals to graduate students and professional researchers across academia and industry.
Author: Michael Rychlik
Publisher: John Wiley & Sons
ISBN: 3527634169
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins. The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins. A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.
