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Название: Molecular Biological and Immunological Techniques and Applications for Food Chemists
Авторы: Popping B., Diaz-Amigo C., Hoenicke K.
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 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.Content: Chapter 1 Molecular Biology Laboratory Layout (pages 1–39): Rainer Schubbert Chapter 2 Polymerase Chain Reaction (pages 41–58): Hermann Broll Chapter 3 Quantitative Real?Time PCR (pages 59–83): Hermann Broll Chapter 4 Polymerase Chain Reaction–Restriction Fragment Length Polymorphism Analysis (pages 85–103): Klaus Pietsch and Hans?Ulrich Waiblinger Chapter 5 Single?Stranded Conformation Polymorphism Analysis (pages 105–117): Hartmut Rehbein Chapter 6 Sequencing (pages 119–132): Rainer Schubbert Chapter 7 Meat (pages 133–155): Ines Laube Chapter 8 Genetically Modified Organisms (pages 157–174): Bert Popping Chapter 9 Detection of Food Allergens (pages 175–198): Carmen Diaz?Amigo and Bert Popping Chapter 10 Offal (pages 199–208): Neil Harris Chapter 11 Aquatic Food (pages 209–219): Hartmut Rehbein Chapter 12 Antibody?Based Detection Methods: From Theory to Practice (pages 221–245): Carmen Diaz?Amigo Chapter 13 Animal Specification in Speciation (pages 247–266): Bruce W. Ritter and Laura Allred Chapter 14 International Regulatory Environment for Food Allergen Labeling (pages 267–292): Samuel Benrejeb Godefroy and Bert Popping Chapter 15 Japanese Regulations and Buckwheat Allergen Detection (pages 293–309): Hiroshi Akiyama, Shinobu Sakai, Reiko Adachi and Reiko Teshima Chapter 16 Egg Allergen Detection (pages 311–334): Masahiro Shoji Chapter 17 Soy Allergen Detection (pages 335–348): Marcello Gatti and Cristina Ferretti Chapter 18 Milk Allergen Detection (pages 349–357): Sabine Baumgartner Chapter 19 Gluten Detection (pages 359–376): Ulrike Immer and Sigrid Haas?Lauterbach Chapter 20 Nut Allergen Detection (pages 377–406): Richard Fielder, Warren Higgs and Katie Barden Chapter 21 Fish Allergen Detection (pages 407–422): Christiane Kruse F?ste Chapter 22 Lupin Allergen Detection (pages 423–444): Christiane Kruse F?ste Chapter 23 Mustard Allergen Detection (pages 445–450): Anne E. Ryan and Michael S. Ryan Chapter 24 Celery Allergen Detection (pages 451–457): Charlotta Engdahl Axelsson