Amazon cover image
Image from Amazon.com

Molecular techniques in food biology : safety, biotechnology, authenticity & traceability / edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu.

Contributor(s): Material type: TextTextLanguage: English Publication details: Hoboken, NJ : John Wiley & Sons, c2018.Edition: First editionDescription: xix, 452 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119374602 (cloth)
Other title:
  • Molecular techniques in food biology : safety, biotechnology, authenticity and traceability
Subject(s): LOC classification:
  • TP248.65  F66M73 2018
Online resources:
Contents:
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 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 -- 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 -- 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 -- 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 -- 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 -- 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 -- Emerging fingerprinting technologies -- DNA fingerprints -- Conclusions and future perspectives -- References.
Summary: "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 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
List(s) this item appears in: Print Books 2022
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Materials specified Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS TP248.65 F66M73 2018 (Browse shelf(Opens below)) Room use only 77894 00077843

Includes bibliographical references and index.

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
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
-- 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 --
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 --
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
-- 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
-- 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
-- Emerging fingerprinting technologies -- DNA fingerprints -- Conclusions and future perspectives -- References.

"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 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

Fund 164 Linar Educational Materials, Inc. Purchased 11-26-2019 77894 NEJ PHP 13,280.00 2019-11-900 2019-1-0739

Copyright © 2023. Cavite State University | Koha 23.05