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: DNA Techniques to Verify Food Authenticity
    sub title: Applications in Food Fraud
  name:
    name part: Walker, Michael.
    role:
      role term: creator
  name:
    name part: Moore, Victoria.
  name:
    name part: Wilkes, Timothy.
  name:
    name part: Pecoraro, Sven.
  name:
    name part: Nixon, Gavin.
  name:
    name part: Primrose, Sandy.
  name:
    name part: Roosens, Nancy.
  name:
    name part: Burns, Malcolm.
  name:
    name part: Payne, Nigel.
  name:
    name part: Emons, Hendrik.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: Royal Society of Chemistry
    date issued: 2019
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (355 pages)
  abstract: Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
  table of contents: Cover; DNA Techniques to Verify Food Authenticity: Applications in Food Fraud; Foreword; Preface; Introduction; Contents; Chapter 1 -- The Role of DNA Analysis in the Determination of Food Authenticity; 1.1 A Brief History of Food Adulteration; 1.2 Food Fraud in the 21st Century; 1.3 Challenges in Detecting Food Misdescription and Fraud; 1.4 The Role of DNA in Food Authenticity Determination; 1.5 Application of DNA-based Analytical Methods to Different Commodities and Food Authenticity Problems
  table of contents: 1.6 Pushing the Boundaries: Specialist Techniques for Breed or Variety Identification and Determination of Geographical Origin1.7 Fitness for Purpose; 1.8 Final Comments; References; Chapter 2 -- Forensic DNA -- Criminal and Paternity Methods and Applications -- How Can This Help in Verifying Food Authenticity 2.1 Some History; 2.2 Applying the Forensic Code of Conduct; 2.3 Key Issues -- Complexities Within Forensic Regulatory Bodies and Associations; 2.4 Key Issues -- Databases and Communication; 2.5 Document Recording; 2.5.1 Receipt of Materials
  table of contents: 2.5.2 Examination, Standard Operating Procedures and Quality Control2.6 Conclusion; References; Chapter 3 -- DNA Extraction from Food Matrices 3.1 Introduction; 3.2 Factors Influencing the Choice of Extraction Methodology; 3.2.1 Sample Source and Processing; 3.2.2 Sample Collection and Storage; 3.2.3 Homogenisation; 3.2.4 Presence of Contaminants; 3.2.4.1 Proteins and RNA; 3.2.4.2 Polysaccharides; 3.2.4.3 Polyphenols; 3.3 General DNA Extraction Methods; 3.3.1 Phenol-Chloroform Extractions; 3.3.2 Detergent and Protease-based Extractions; 3.3.3 Solid-phase Extraction Methods
  table of contents: 3.3.4 Concentrating DNA Post-extraction3.3.4.1 Concentrating Using Ethanol Precipitation; 3.3.4.2 Concentrating Using a Microfiltration Device; 3.4 DNA Extraction Methods Frequently Employed with Food and Feed Samples; 3.5 Determining DNA Quantity and Purity; 3.5.1 Quantification of DNA; 3.5.2 Evaluation of DNA Purity; 3.5.2.1 A260:A280 Ratio to Evaluate Levels of Protein Contamination; 3.5.2.2 A260:A230 Ratio to Evaluate Levels of Contamination; 3.5.3 RNA Contamination; 3.5.4 Non-nucleic- acid Contamination; 3.5.5 Evaluation of a DNA Sample's Integrity
  table of contents: 3.5.6 Determining the Presence of Inhibitory Compounds3.6 Concluding Remarks; Acknowledgements; References; Chapter 4 -- "DNA Techniques" Case Study: Isothermal Approaches; 4.1 Introduction; 4.2 Main Isothermal NAA Technologies; 4.2.1 Cross Priming Amplification (CPA); 4.2.1.1 Overview; 4.2.1.2 Benefits; 4.2.1.3 Technology Considerations; 4.2.2 Helicase-dependent Amplification (HDA); 4.2.2.1 Overview; 4.2.2.2 Benefits; 4.2.2.3 Technology Considerations; 4.2.3 Loop-mediated Isothermal Amplification (LAMP); 4.2.3.1 Overview; 4.2.3.2 Benefits; 4.2.3.3 Technology Considerations
  note: 4.2.4 Recombinase Polymerase Amplification (RPA)
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Food Science
  subject:
    topic: Forensic Science
  subject:
    topic: LAW
  subject:
    topic: Analytic
  subject:
    topic: Chemistry
  subject:
    topic: SCIENCE
  subject:
    topic: Molecular Biology
  subject:
    topic: Life Sciences
  subject:
    topic: TECHNOLOGY & ENGINEERING
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food
    topic: Analysis
  classification: TP372.5
  classification: 664.07
  related item:
    title info:
      title: DNA Techniques to Verify Food Authenticity : Applications in Food Fraud
    name:
      name part: Walker, Michael.
    origin info:
      publisher: Cambridge : Royal Society of Chemistry, ©2019
  related item:
    title info:
      title: ISSN
  identifier: 9781788016025
  identifier: 1788016025
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: EBLCP
    record creation date: 191123
    record change date: 20260205210654.5
    record identifier: in00005681537
    language of cataloging:
      language term: eng