Molecular techniques in food biology : (Record no. 34358)

MARC details
000 -LEADER
fixed length control field 09538nam a22003857a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220316170156.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210826b ||||| |||| 00| 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2017040685
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119374602 (cloth)
040 ## - CATALOGING SOURCE
Transcribing agency CvSU Main Campus Library
Description conventions rda
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65
Item number F66M73 2018
245 ## - TITLE STATEMENT
Title Molecular techniques in food biology :
Remainder of title safety, biotechnology, authenticity & traceability /
Statement of responsibility, etc. edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu.
246 ## - VARYING FORM OF TITLE
Title proper/short title Molecular techniques in food biology :
Remainder of title safety, biotechnology, authenticity and traceability /
250 ## - EDITION STATEMENT
Edition statement First edition
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, NJ :
Name of publisher, distributor, etc. John Wiley & Sons,
Date of publication, distribution, etc. c2018.
300 ## - PHYSICAL DESCRIPTION
Extent xix, 452 pages :
Other physical details illustrations ;
Dimensions 25 cm
336 ## - CONTENT TYPE
Source rdacontent
Content type term text
337 ## - MEDIA TYPE
Source rdamedia
Media type term unmediated
338 ## - CARRIER TYPE
Source rdacarrier
Carrier type term volume
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Section I. General topics -- How to determine the geographical origin of food by molecular techniques -- Linkage between food and its geographical origin: historical view -- Definitions related to tracking of food origins -- Driving forces for determining the geo-origin of food -- Geo-origin determination … evolution of molecular techniques -- Pros and cons of molecular techniques used as geo-discriminative tools of food -- Conclusions -- References --Unraveling pathogenic behavior of phytopathogens through advanced molecular techniques -- Introduction -- Plant pathogens: a menace to agricultural productivity -- Future directions -- References -- Molecular characterization of ochratoxigenic fungal flora as an innovative tool to certify coffee origin<br/>Introduction: coffee factsheet -- The microflora of coffee -- Detection of ochratoxigenic fungi in coffee by molecular techniques -- Using molecular detection of OTA-producing fungi to certify coffee origin: is it possible? -- Conclusions and future perspectives -- References -- Molecular and “Omics” techniques for studying gut microbiota relevant to food animal production -- Introduction -- Methods for studying gut microbiota composition -- Culture-independent techniques -- Tools for functional studies of gut microbiota -- “Omincs” -- Animal models -- Bioinformatics -- Application in poultry and swine research -- Integrated approaches for studying gut microbiome -- Conclusions and future directions -- Acknowledgements -- References -- Molecular techniques for making recombinant enzymes used in food processing -- Introduction -- Molecular strategies to produce recombinant enzymes used in the food industry -- Applications and safety issues of enzymes in the food industry -- Conclusions and future perspectives -- References -- Section II. Fruits and vegetables -- Molecular identification and distribution of yeast in fruits -- Introduction -- Molecular methods for distinguishing yeast species and strains -- Yeast diversity in wild/fresh fruits -- Yeast diversity in processed fruits -- Conclusions and future perspectives -- Acknowledgements --References -- Current and new insights on molecular methods to identify microbial growth in fruit juices -- Introduction -- Microorganisms in fruit juices<br/>-- Conventional identification techniques -- Non-conventional identification techniques -- Molecular techniques -- Conclusions and future perspectives --References -- Section III. Fish and meat products (non-fermented) -- Molecular techniques related to the identification of the bacterial flora of seafood --<br/>Introduction -- Major seafood spoilage bacteria -- Seafood-borne bacterial pathogens -- Conclusions and future perspectives -- References -- Assessment of the microbial ecology of meat and meat products at the molecular level: current status and future perspectives -- Introduction --<br/>Extraction of nucleic acids -- Microbial communities’ assessment -- Detection of selected bacterial target -- Biodiversity assessment -- Conclusion and future perspectives -- References -- Section IV. Fermented foods and beverages -- Revolution in fermented foods: from artisan household technology to the era of biotechnology -- Introduction -- Historical view: where and when did fermentation start? -- Fermented foods: from the past of the current era -- Fermented foods and health effects -- Is it possible to trace geographical origin of fermented foods? -- Conclusions and future perspectives -- References -- Molecular techniques for the identification of LAB in fermented cereal and meat products -- Introduction -- Fermented food products --Lactic acid bacteria and fermented foods -- Molecular approaches used to study fermenting microflora -- Identification of lab in fermented cereal and meat products -- Advantages of molecular techniques -- Concluding remarks -- Acknowledgement -- References -- Molecular techniques and lactic acid-fermented fruits and vegetables -- Introduction -- Fermented fruits and vegetables: between the past and the present -- Benefits of fermented fruits and vegetables -- Techniques of lab analysis used in fermented fruits and vegetables -- Future applications -- Conclusions -- References -- New trends in molecular techniques to identify microorganisms in dairy products -- Introduction -- Polymerase chain reaction (PCR)-based methods -- Fluorescent in situ hybridization -- Immune-based methodologies, biochips, and nanosensors -- Benefits and limitations of molecular techniques -- Conclusions and future perspectives -- References -- Molecular techniques for the detection and identification of yeasts in wine -- Introduction -- Methods of identification and detection of biodiversity -- Enumeration of wine yeasts -- Conclusions and future perspectives -- References -- Section V. Foodborne pathogens and food safety -- Rapid detection of food pathogens using molecular methods -- Introduction -- Methods used to detect foodborne pathogens -- Conclusions<br/>-- References -- Biosensor-based techniques: a reliable and primary tool for detection of foodborne pathogens -- Introduction -- Ideal requirements for biosensor-based microbial detection assay -- Need for rapid method -- Classification of biosensors -- Conclusions and future perspectives -- References<br/>-- Molecular identification and detection of foodborne and feedborne mycotoxigenic fungi -- Mycotoxigenic fungi -- Polymerase chain reaction-based characterization of mycotoxigenic fungi -- Genomics of mycotoxigenic fungi -- Functional genomics of mycotoxigenic fungi -- Conclusions and future perspectives -- References -- Molecular identification of enteric viruses in fresh produce -- Introduction -- Sample treatment -- Sample receipt -- Removal of viruses from the food surfaces -- Removal of food substances -- Concentration of viruses -- Nucleic acid extraction -- Detection assay -- ISO 15216-1/2:2013: the future “Gold Standard” -- Quantitation -- What is a positive? -- Future developments and requirements -- Conclusions and future perspectives -- References -- Section VI. Future perspectives -- Molecular techniques and foodstuffs: innovative fingerprints, then what? -- Introduction<br/>-- Emerging fingerprinting technologies -- DNA fingerprints -- Conclusions and future perspectives -- References.<br/>
520 ## - SUMMARY, ETC.
Summary, etc. "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.<br/><br/>Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability brings together contributions b 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."--Back cover<br/>
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Source of acquisition Fund 164
Vendor Linar Educational Materials, Inc.
Method of acquisition Purchased
Date of acquisition 11-26-2019
Accession number 77894
Owner NEJ
Purchase price PHP 13,280.00
PO No. 2019-11-900
ICS or PAR No. 2019-1-0739
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 2404
Topical term or geographic name entry element Food
General subdivision Biotechnology
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 2404
Topical term or geographic name entry element Food
General subdivision Safety measures
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 2404
Topical term or geographic name entry element Food
General subdivision Microbiology
700 ## - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 10249
Personal name El Sheikha, Aly F.
Relator term editor
700 ## - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 10251
Personal name Levin, Robert E.
Relator term editor
700 ## - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 10253
Personal name Xu, Jianping
Relator term editor
856 ## - ELECTRONIC LOCATION AND ACCESS
Electronic File <a href="https://books.google.com.ph/books?id=8tJKDwAAQBAJ&printsec=frontcover&dq=Molecular%C2%A0techniques%C2%A0in%C2%A0food%C2%A0biology&hl=en&sa=X&ved=2ahUKEwi7gaG1h87yAhWCGKYKHaIGD_IQ6AEwAHoECAoQAg#v=onepage&q=Molecular%C2%A0techniques%C2%A0in%C2%A0food%C2%A0biology&f=false">https://books.google.com.ph/books?id=8tJKDwAAQBAJ&printsec=frontcover&dq=Molecular%C2%A0techniques%C2%A0in%C2%A0food%C2%A0biology&hl=en&sa=X&ved=2ahUKEwi7gaG1h87yAhWCGKYKHaIGD_IQ6AEwAHoECAoQAg#v=onepage&q=Molecular%C2%A0techniques%C2%A0in%C2%A0food%C2%A0biology&f=false</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Electronic File <a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=347c8c919fd6c9eb350ebe70eea5551d">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=347c8c919fd6c9eb350ebe70eea5551d</a>
Link text Click here to view the table of contents
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type Public note
    Library of Congress Classification   Room use only Non-fiction Ladislao N. Diwa Memorial Library Ladislao N. Diwa Memorial Library Reserve Section 11/26/2019 Fund 164 RUS 13280.00   RUS TP248.65 F66M73 2018 00077843 08/26/2021 08/26/2021 Books 77894
Copyright © 2023. Cavite State University | Koha 23.05