Molecular Techniques in Food Biology

Molecular Techniques in Food Biology
Author : Aly Farag El Sheikha
Publisher : John Wiley & Sons
Total Pages : 472
Release : 2018-04-09
ISBN 10 : 9781119374602
ISBN 13 : 111937460X
Language : EN, FR, DE, ES & NL

Molecular Techniques in Food Biology Book Description:

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in the agricultural, food and biomedical sciences, as well as government personnel involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

Related Books

Molecular Techniques in Food Biology
Language: en
Pages: 472
Authors: Aly Farag El Sheikha
Categories: Science
Type: BOOK - Published: 2018-04-09 - Publisher: John Wiley & Sons

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability explores all aspects of microbe-food interactions, especially as they
Molecular Food Microbiology
Language: en
Pages: 704
Authors: Dongyou Liu
Categories: Science
Type: BOOK - Published: 2021-04-12 - Publisher: CRC Press

The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has si
Advances in Food Diagnostics
Language: en
Pages: 396
Authors: Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2017-09-05 - Publisher: John Wiley & Sons

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this
Food Forensics and Toxicology
Language: en
Pages: 456
Authors: Titus A. M. Msagati
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-16 - Publisher: John Wiley & Sons

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics
Nutraceutical and Functional Food Components
Language: en
Pages: 632
Authors: Charis M. Galanakis
Categories: Technology & Engineering
Type: BOOK - Published: 2021-10-24 - Publisher: Academic Press

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances
Language: en
Pages: 490
Authors:
Categories:
Type: BOOK - Published: - Publisher: Springer Nature

Encyclopedia of Food Microbiology
Language: en
Pages: 3248
Authors: Carl A. Batt
Categories: Technology & Engineering
Type: BOOK - Published: 2014-04-02 - Publisher: Academic Press

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete,
Food Traceability and Authenticity
Language: en
Pages: 354
Authors: Didier Montet
Categories: Science
Type: BOOK - Published: 2017-11-22 - Publisher: CRC Press

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytica
Mycotoxins in Food and Beverage
Language: en
Pages: 276
Authors: Didier Montet
Categories: Science
Type: BOOK - Published: 2021-06-03 - Publisher: CRC Press

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) bot
Authenticity of Foods of Plant Origin
Language: en
Pages: 296
Authors: Konstantinos Kotsanopoulos
Categories: Science
Type: BOOK - Published: 2022-06-16 - Publisher: CRC Press

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consume