{"product_id":"molecular-biological-and-immunological-techniques-and-applications-for-food-chemists-isbn-9780470068090","title":"Molecular Biological and Immunological Techniques and Applications for Food Chemists","description":"A guide to using molecular biology and immunological methods for the analysis of food \u003cp\u003eMany 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.\u003c\/p\u003e \u003cp\u003eWritten by a distinguished group of experts, the coverage includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eMolecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing\u003c\/li\u003e \u003cli\u003e \u003cp\u003eMolecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eImmunological Methods—techniques explained and antibody-based detection methods\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eImmunology 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\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eClearly 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.\u003c\/p\u003e  CONTRIBUTORS.  \u003cp\u003ePREFACE.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART Ia MOLECULAR BIOLOGICAL METHODS: TECHNIQUES EXPLAINED.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Molecular Biology Laboratory Layout (\u003ci\u003eRainer Schubbert\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e2. Polymerase Chain Reaction (\u003ci\u003eHermann Broll\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e3. Quantitative Real-Time PCR (\u003ci\u003eHermann Broll\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e4. Polymerase Chain Reaction–Restriction Fragment Length Polymorphism Analysis (\u003ci\u003eKlaus Pietsch and Hans-Ulrich Waiblinger\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e5. Single-Stranded Conformation Polymorphism Analysis (\u003ci\u003eHartmut Rehbein\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e6. Sequencing (\u003ci\u003eRainer Schubbert\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART Ib MOLECULAR BIOLOGICAL METHODS: APPLICATIONS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7. Meat (\u003ci\u003eInes Laube\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e8. Genetically Modified Organisms (\u003ci\u003eBert Popping\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e9. Detection of Food Allergens (\u003ci\u003eCarmen Diaz-Amigo and Bert Popping\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e10. Offal (\u003ci\u003eNeil Harris\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e11. Aquatic Food (\u003ci\u003eHartmut Rehbein\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IIa IMMUNOLOGICAL METHODS: TECHNIQUES EXPLAINED.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12. Antibody-Based Detection Methods: From Theory to Practice (\u003ci\u003eCarmen Diaz-Amigo\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IIb IMMUNOLOGICAL METHODS: APPLICATIONS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13. Animal Specification in Speciation (\u003ci\u003eBruce W. Ritter and Laura Allred\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e14. International Regulatory Environment for Food Allergen Labeling (\u003ci\u003eSamuel Benrejeb Godefroy and Bert Popping\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e15. Japanese Regulations and Buckwheat Allergen Detection (\u003ci\u003eHiroshi Akiyama, Shinobu Sakai, Reiko Adachi, and Reiko Teshima\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e16. Egg Allergen Detection (\u003ci\u003eMasahiro Shoji\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e17. Soy Allergen Detection (\u003ci\u003eMarcello Gatti and Cristina Ferretti\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e18. Milk Allergen Detection (\u003ci\u003eSabine Baumgartner\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e19. Gluten Detection (\u003ci\u003eUlrike Immer and Sigrid Haas-Lauterbach\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e20. Nut Allergen Detection (\u003ci\u003eRichard Fielder, Warren Higgs, and Katie Barden\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e21. Fish Allergen Detection (\u003ci\u003eChristiane Kruse Fæste\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e22. Lupin Allergen Detection (\u003ci\u003eChristiane Kruse Fæste\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e23. Mustard Allergen Detection (\u003ci\u003eAnne E. Ryan and Michael S. Ryan\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e24. Celery Allergen Detection (\u003ci\u003eCharlotta Engdahl Axelsson\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003eINDEX.\u003c\/p\u003e  \u003cb\u003eBERT POPPING\u003c\/b\u003e 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.  \u003cp\u003e\u003cb\u003eCARMEN DIAZ-AMIGO\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003eKATRIN 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.\u003c\/p\u003e  A guide to using molecular biology and immunological methods for the analysis of food  \u003cp\u003eMany 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.\u003c\/p\u003e \u003cp\u003eWritten by a distinguished group of experts, the coverage includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eMolecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing\u003c\/li\u003e \u003cli\u003e \u003cp\u003eMolecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eImmunological Methods—techniques explained and antibody-based detection methods\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eImmunology 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\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eClearly 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNote:\u003c\/b\u003e CD-ROM\/DVD and other supplementary materials are not included as part of eBook file.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989647114469,"sku":"NP9780470068090","price":179.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470068090.jpg?v=1761784946","url":"https:\/\/k12savings.com\/products\/molecular-biological-and-immunological-techniques-and-applications-for-food-chemists-isbn-9780470068090","provider":"K12savings","version":"1.0","type":"link"}