000 09538nam a22003857a 4500
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008 210826b ||||| |||| 00| 0 eng d
010 _a2017040685
020 _a9781119374602 (cloth)
040 _cCvSU Main Campus Library
_erda
041 _aeng
050 _aTP248.65
_bF66M73 2018
245 _aMolecular techniques in food biology :
_bsafety, biotechnology, authenticity & traceability /
_cedited by Aly Farag El Sheikha, Robert Levin, Jianping Xu.
246 _aMolecular techniques in food biology :
_bsafety, biotechnology, authenticity and traceability /
250 _aFirst edition
260 _aHoboken, NJ :
_bJohn Wiley & Sons,
_cc2018.
300 _axix, 452 pages :
_billustrations ;
_c25 cm
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
504 _aIncludes bibliographical references and index.
505 _aSection 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.
520 _a"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
541 _aFund 164
_bLinar Educational Materials, Inc.
_cPurchased
_d11-26-2019
_e77894
_fNEJ
_hPHP 13,280.00
_p2019-11-900
_q2019-1-0739
650 0 _92404
_aFood
_xBiotechnology
650 0 _92404
_aFood
_xSafety measures
650 0 _92404
_aFood
_xMicrobiology
700 _910249
_aEl Sheikha, Aly F.
_eeditor
700 _910251
_aLevin, Robert E.
_eeditor
700 _910253
_aXu, Jianping
_eeditor
856 _uhttps://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
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=347c8c919fd6c9eb350ebe70eea5551d
_yClick here to view the table of contents
942 _2lcc
_cBK
999 _c34358
_d34358