Molecular Biological and Immunological Techniques and Applications for Food Chemists

A guide to using molecular biology and immunological methods for the analysis of foodnnMany 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.nnWritten by a distinguished group of experts, the coverage includes:nn Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencingnn Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fishnn Immunological Methods—techniques explained and antibody-based detection methodsnn 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 detectionnnClearly 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.nnNote: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.