This book comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. 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; Immunological methods and applications.
High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This book covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases .
This book provides a unique reference for food scientists and technologists with information on sugar replacement options to produce foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits including calorie reduction, dental health benefits, digestive health benefits and improvements in long-term disease risk through strategies such as dietary glycaemic control.
This encyclopedia provides unbiased and concise overviews which form a comprehensive coverage of a broad range of food safety topics: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls, and…
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety...
This resource contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data.
The book presents sixteen experiments in analytical chemistry laboratory courses. They consist of the classical curriculum used at universities and universities of applied sciences with chromatographic procedures, atom spectrometric methods, sensors and special methods (e.g. field flow fractionation , flow injection analysis and N-determination according to Kjeldahl).
The book begins with the fundamental concepts of the role of biotechnology and genomics in agriculture and food processing. Building on this, it then focuses on specific applications of biotechnology in agriculture and includes chapters on plant cell and tissue culture techniques, genetic transformation in crop improvement, and the production of biofertilizers and biopesticides.
This book acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications.
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations.