Название: Food molecular microbiology ISBN: 0367780267 ISBN-13(EAN): 9780367780265 Издательство: Taylor&Francis Рейтинг: Цена: 50010.00 T Наличие на складе: Нет в наличии. Описание: Advances in the field of molecular biology, methodological approach, and equipment have provided sophisticated tools that allowed the intensive study of food microbial communities from a molecular perspective.
Название: Food Allergens ISBN: 1493908405 ISBN-13(EAN): 9781493908400 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.
Автор: Luca Cocolin; Danilo Ercolini Название: Molecular Techniques in the Microbial Ecology of Fermented Foods ISBN: 1441925600 ISBN-13(EAN): 9781441925602 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Автор: Montville, Thomas J. Matthews, Karl R. Название: Food microbiology: an introduction ISBN: 1555819389 ISBN-13(EAN): 9781555819385 Издательство: Wiley Рейтинг: Цена: 94990.00 T Наличие на складе: Поставка под заказ. Описание: Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Authoratative coverage presented in a format designed to facilitate teaching and learning.
Автор: Brown Название: Chlamydia trachomatis ISBN: 1493996932 ISBN-13(EAN): 9781493996933 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Поставка под заказ. Описание: This book explores cutting-edge methods to work with the notoriously difficult, but highly prevalent, obligate intracellular pathogen, Chlamydia trachomatis.
Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic characterization. Written by one of the most prolific and respected researchers in food safety, Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques describes the application of molecular techniques for the detection and discrimination of major infectious bacteria associated with foods.
The book puts a particular focus on genes associated with pathogenicity used in PCR, including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. It also emphasizes methods for extracting microorganisms from complex food matrices and DNA purification techniques. The coverage begins with a highly comprehensive review of real time PCR, complete with theoretical and operational concepts. Each chapter deals with a specific organism and the techniques applied to that organism. The text includes references on the use of PCR primers and DNA probes, the DNA sequence of each being listed at the end of each chapter to create a complete compendium.
This is not a "recipe book", but rather a resource with sufficiently detailed information that allows readers to fully comprehend the methodology described and the significance of the results. Copiously illustrated with figures, tables, charts, and graphs, this is a detailed presentation of the major, contemporary studies involving the molecular detection, quantification, and subspecies differentiation of each organism. With objective assessments of the molecular techniques, their advantages, and limitations, the book allows investigators to readily identify the precise molecular technique and application
Автор: Jain, Aakanchha Jain, Richa Jain, Sourabh Название: Basic techniques in biochemistry, microbiology and molecular biology ISBN: 1493998609 ISBN-13(EAN): 9781493998609 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Невозможна поставка. Описание: This book presents key methodologies, tools and databases for biochemistry, microbiology and molecular biology in simple and straightforward language.
Автор: Jure Pi?kur; Concetta Compagno Название: Molecular Mechanisms in Yeast Carbon Metabolism ISBN: 3642550126 ISBN-13(EAN): 9783642550126 Издательство: Springer Рейтинг: Цена: 158380.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Автор: Jeyabalan Sangeetha; D Thangadurai Название: Phycobiotechnology ISBN: 1771888962 ISBN-13(EAN): 9781771888967 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability.
Автор: Fidel Toldr?; Leo M. L. Nollet Название: Proteomics in Foods ISBN: 1489996311 ISBN-13(EAN): 9781489996312 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Автор: Vijay Juneja; Hari P. Dwivedi; John Sofos Название: Microbial Control and Food Preservation ISBN: 1493975544 ISBN-13(EAN): 9781493975549 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing.
Автор: Goyal Название: Viruses in Foods ISBN: 3319307215 ISBN-13(EAN): 9783319307213 Издательство: Springer Рейтинг: Цена: 186330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1. Food Virology: Advances and NeedsCharles P. Gerba References 2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)Gail E. Greening, Jennifer L. Cannon1.0 Introduction2.0 Hepatitis A virus 2.1 Distribution and transmission 2.2 Taxonomy and morphology 2.3 Growth and biological properties 2.4 Infection and disease 2.5 Foodborne disease3.0 Hepatitis E virus 3.1 Distribution and transmission 3.2 Taxonomy and morphology 3.3 Growth and biological properties 3.4 Infection and disease 3.5 Foodborne disease 3.6 Zoonotic transmission4.0 Norovirus 4.1 Distribution and transmission 4.2 Taxonomy and morphology 4.3 Growth and biological properties 4.4 Infection and disease 4.5 Foodborne disease 4.6 Zoonotic transmission5.0 Sapovirus5.1 Distribution and transmission 5.2 Taxonomy and morphology 5.3 Growth and biological properties 5.4 Infection and disease 5.5 Foodborne disease 5.6 Zoonotic transmission6.0 Rotavirus 6.1 Distribution and transmission 6.2 Taxonomy and morphology 6.3 Growth and biological properties 6.4 Infection and disease 6.5 Foodborne disease6.6 Zoonotic transmission7.0 Astrovirus 7.1 Distribution and transmission 7.2 Taxonomy and morphology 7.3 Growth and biological properties 7.4 Infection and disease 7.5 Foodborne disease8.0 Other viruses with potential for foodborne transmission 8.1 Adenovirus 8.2 Enterovirus 8.3 Aichivirus8.4 Parvovirus 8.5 Coronavirus 8.6 Torovirus 8.7 Picobirnavirus 8.8 Tick-borne encephalitis virus 8.9 Other foodborne routes of virus transmission9.0 Summary and conclusions10.0 References 3. The Molecular Virology of Enteric VirusesJavier Buesa, Jesъs Rodriguez-Dнaz 1.0 Caliciviruses: Noroviruses and Sapoviruses 1.1. Structure and Composition 1.2. Genomes and Proteins 1.3. Molecular Diversity of Noroviruses 1.4. Genetic Classification of Sapoviruses 1.5. Virus Replication 1.6. Virus-Cell Interactions 2.0 Rotaviruses 2.1. Virus Classification 2.2. Structure of the Virion 2.3. The Genome 2.4. Mechanisms of Evolution and Strain Diversity 2.5. Genome Replication 2.6. Cell infection 2.7. The NSP4 Enterotoxin3.0 Astroviruses 3.1. Structure of the Virion 3.2. Genome and Proteins4.0 Enteroviruses 4.1. Polioviruses 4.2. Kobuviruses5.0 Hepatitis A Virus 5.1. The Genome 5.2. Proteins 5.3. Virus Replication6.0 Hepatitis E Virus 6.1. The Genome 6.2. Genetic Variants 6.3. Proteins 6.4. Replication7.0 Enteric Adenovirus8.0 Summary9.0 References 4. Epidemiolog
Казахстан, 010000 г. Астана, проспект Туран 43/5, НП2 (офис 2) ТОО "Логобук" Тел:+7 707 857-29-98 ,+7(7172) 65-23-70 www.logobook.kz
