Molecular Biological and Immunological Techniques and Applications for Food Chemists

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Bert Popping Carmen Diaz-Amigo

Molecular Biological and Immunological Techniques and Applications for Food Chemists

Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke

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English

John Wiley & Sons Inc
25 November 2009

Biochemical immunology; Molecular biology; Food & beverage technology

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 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.

Edited by: Bert Popping, Carmen Diaz-Amigo, Katrin Hoenicke
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions: Height: 244mm, Width: 164mm, Spine: 28mm
Weight: 798g
ISBN: 9780470068090
ISBN 10: 0470068094
Pages: 496
Publication Date: 25 November 2009
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

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.