Screen LibraryBiotechnology and food safety : proceedings of the second international symposium /
Biotechnology and Food Safety.
Saved in:
| Corporate Authors: | ; ; ; |
|---|---|
| Group Author: | ; ; |
| Published: |
Butterworth-Heinemann,
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| Publisher Address: | Boston : |
| Publication Dates: |
[1990] ©1990 |
| Literature type: | eBook |
| Language: | English |
| Subjects: | |
| Online Access: |
http://www.sciencedirect.com/science/book/9780409902600 |
| Summary: |
Biotechnology and Food Safety. |
| Carrier Form: | 1 online resource (xiii, 381 pages) : illustrations |
| Bibliography: | Includes bibliographical references. |
| ISBN: |
9781483165295 1483165299 9781322466774 1322466777 |
| Index Number: | TP248 |
| CLC: | TS201-532 |
| Contents: |
Front Cover; Biotechnology and Food Safety; Copyright Page; Acknowledgment; Table of Contents; PREFACE; PART 1: POLICY AND REGULATION ; Chapter 1. Food Biotechnology; Introduction; The Food Chain; Plant Biotechnology; Plant Tissue Culture; Animal Biotechnology; Genetic Engineering of Foodgrade Microorganisms; Food Safety; Analytical Methods; Waste Management; The Perfect Diet; Future Challenges; References; Chapter 2. Food Safety Related to Biotechnology: Role of IFBC; Introduction; Scope of the IFBC draft report; Summary discussion; References; Acknowledgements. Chapter 3. Food Safety of Animals Produced by BiotechnologyIntroduction; Conclusion; References; Chapter 4. Legal Aspects of Biotechnology; Introduction; References; Chapter 5. Perspectives on Food Safety and Biotechnology; Introduction; The FDA Perspective; Application of Table 1 to Food Biotechnology; Public Perception of Food Safety; References; PART 2: NATURAL CONTROL OF MICROORGANISMS ; Chapter 6. Bacteriocins of Lactic Acid Bacteria; Introduction; Chapter 7. Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin. IntroductionExperimental; Results and Discussion; References; Chapter 8. Applications of Bacteriocins in Food Systems; Introduction; Bacteriocins; Potential Applications in Foods; Factors Affecting the Efficacy of Bacteriocins in Foods; Safety and Regulatory Aspects; Conclusions; References; Chapter 9. A Proposed Model to Control Aflatoxin Formation; Introduction; A Strategy for Detecting and Isolating Regulatory Elements; cknowledgements; References; Chapter 10. Aflatoxin Reduction--A Molecular Strategy; Introduction; Novel Methods for Controlling Aflatoxin Contamination; Summary. AcknowledgementsReferences; PART 3: DETECTION OF PATHOGENIC MICROORGANISMS ; Chapter 11. Gene Probes Used in Food Microbiology; Introduction; Summary; References; Chapter 12. Gene Probes for Shigella and Escherichia coli; Introduction; Experimental; Results and Discussion; References; Chapter 13. Nucleic Acid Hybridization to Detect Enteric Viruses; Introduction; Experimental; Results and Discussion; Acknowledgements; References; Chapter 14. Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods; Introduction; Experimental. Results and DiscussionDiscussion; Acknowledgements; References; PART 4: BIOLOGICAL CONTROL OF PESTS: RELATION TO FOOD SAFETY ; Chapter 15. Role of Biotechnology in the Control of Foodborne Parasites; Introduction; Trichinellosis; Cysticercosis; Fishborne Parasites; Toxoplasmosis; References; Chapter 16. Antibody Probes For Food Internal Temperature: Ovalbumin As a Model; Introduction; Description of Polyclonal and Monoclonal Antibodies Specific for Either Native and Denatured Ovalbumin; Specific ELISA Tests to be Used for the Identification of NOA and DOA; Recognition of Heat Processing. |