DescriptionA 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.
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 Fæste).
22. Lupin Allergen Detection (Christiane Kruse Fæste).
23. Mustard Allergen Detection (Anne E. Ryan and Michael S. Ryan).
24. Celery Allergen Detection (Charlotta Engdahl Axelsson).