Molecular Biological and Immunological Techniques and Applications for Food Chemists

Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke (Herausgeber)

Software / Digital Media

496 Seiten

2010
Wiley-Blackwell (Hersteller)
978-0-470-63768-5 (ISBN)

Infos

Molecular Biology and Immunology for Food Chemists focuses on biological techniques to measure chemical constituents, giving food chemists a complete portfolio of food analysis techniques. Each section explaining a technique is mirrored by another section describing the technique's application, often written by the same author. These techniques make up a powerful toolbox for verifying food authenticity and detecting adulteration, as well as the detecting allergens and genetically modified organisms. This coverage gives food scientists and food science students a vital reference for the latest in the field.

Autor

BERT POPPING is the Director of Molecular Biology and Immunology at Eurofins Scientific Group. Dr. Popping is a member of the AOAC International Presidential Taskforce on food allergens, the AOAC General Referee for Food Allergen Methods, leading the Allergen Working Group within the European Sixth Framework Programme MoniQA, and is a member of several national and international working groups. He is a member of the Scientific Advisory Panel for the American Association of Cereal Chemists (AACC), and is on the Board of Directors for the AOAC Research Institute. CARMEN DIAZ-AMIGO is a Research Biologist with the Center for Food Safety and Applied Nutrition at the U.S. Food and Drug Administration. She has been involved in the strategic research planning of the FDA. She is a member of several national and international working groups including the AOAC International Presidential Taskforce onfood allergens, and the Allergen Working Group within the European Sixth Framework Programme MoniQA. KATRIN HOENICKE is a Food Chemist and member of the management of the Eurofins Competence Center for Contaminants in Foods, WEJ Contaminants, in Hamburg, Germany. She is a member of several national and international working groups including the AOAC European Executive Committee.

Inhalt

CONTRIBUTORS. PREFACE. PART Ia MOLECULAR BIOLOGICAL METHODS: TECHNIQUES EXPLAINED. 1. Molecular Biology Laboratory Layout ( Rainer Schubbert ). 2. Polymerase Chain Reaction ( Hermann Broll ). 3. Quantitative Real-Time PCR ( Hermann Broll ). 4. Polymerase Chain Reaction-Restriction Fragment Length Polymorphism Analysis ( Klaus Pietsch and Hans-Ulrich Waiblinger ). 5. Single-Stranded Conformation Polymorphism Analysis ( Hartmut Rehbein ). 6. Sequencing ( Rainer Schubbert ). PART Ib MOLECULAR BIOLOGICAL METHODS: APPLICATIONS. 7. Meat ( Ines Laube ). 8. Genetically Modified Organisms ( Bert Popping ). 9. Detection of Food Allergens ( Carmen Diaz-Amigo and Bert Popping ). 10. Offal ( Neil Harris ). 11. Aquatic Food ( Hartmut Rehbein ). PART IIa IMMUNOLOGICAL METHODS: TECHNIQUES EXPLAINED. 12. Antibody-Based Detection Methods: From Theory to Practice ( Carmen Diaz-Amigo ). PART IIb IMMUNOLOGICAL METHODS: APPLICATIONS. 13. Animal Specification in Speciation ( Bruce W. Ritter and Laura Allred ). 14. International Regulatory Environment for Food Allergen Labeling ( Samuel Benrejeb Godefroy and Bert Popping ). 15. Japanese Regulations and Buckwheat Allergen Detection ( Hiroshi Akiyama, Shinobu Sakai, Reiko Adachi, and Reiko Teshima ). 16. Egg Allergen Detection ( Masahiro Shoji ). 17. Soy Allergen Detection ( Marcello Gatti and Cristina Ferretti ). 18. Milk Allergen Detection ( Sabine Baumgartner ). 19. Gluten Detection ( Ulrike Immer and Sigrid Haas-Lauterbach ). 20. Nut Allergen Detection ( Richard Fielder, Warren Higgs, and Katie Barden ). 21. Fish Allergen Detection ( Christiane Kruse Foste ). 22. Lupin Allergen Detection ( Christiane Kruse Foste ). 23. Mustard Allergen Detection ( Anne E. Ryan and Michael S. Ryan ). 24. Celery Allergen Detection ( Charlotta Engdahl Axelsson ). INDEX.

Produkt-Details

• Erscheint lt. Verlag: 29.6.2010
• Verlagsort: Hoboken
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-470-63768-4 / 0470637684
• ISBN-13: 978-0-470-63768-5 / 9780470637685
• Zustand: Neuware