rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Molecular techniques in food biology
    sub title: safety, biotechnology, authenticity and traceability
  name:
    name part: El Sheikha, Aly F.
    role:
      role term: editor.
  name:
    name part: Levin, Robert E.
    name part: 1930-
    role:
      role term: editor.
  name:
    name part: Xu, Jianping
    name part: (Professor of Biology)
    name part: 1965-
    role:
      role term: editor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: nju
    date issued: 2018
    copyright date: 2018
    edition: First edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xix, 452 pages)
  abstract: Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & 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 & Traceability brings together contributions by 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.-Brings together contributions from scientists at the leading edge of the revolution in molecular food biology -Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms -Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more -Fills a yawning gap in the world literature on food traceability using molecular techniques' This book is an important working resource for professionals in agricultural, food science, biomedicine, and…
  note: edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Food
    topic: Safety measures
  subject:
    topic: Food
    topic: Microbiology
  classification: TP248.65.F66 M655 2018
  classification: 664/.024
  related item:
    title info:
      title: Molecular techniques in food biology
    origin info:
      publisher: Hoboken, NJ : John Wiley & Sons, 2018
      edition: First edition.
    identifier: (DLC) 2017040685
  identifier: 9781119374596
  identifier: 1119374596
  identifier: 9781119374619
  identifier: 1119374618
  identifier: 9781119374633
  identifier: 1119374634
  identifier: 111937460X
  identifier: 9781119374602
  identifier: 2017047614
  identifier: 9781119374619 Wiley
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: DLC
    record creation date: 171003
    record change date: 20260214233750.8
    record identifier: in00004685734
    language of cataloging:
      language term: eng