Biotechnology and food safety : proceedings of the second international symposium /

Biotechnology and Food Safety.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores Corporativos: University of Maryland, College Park, United States. Agricultural Research Service, E.I. du Pont de Nemours & Company
Otros Autores: Bills, Donald D., 1932- (Editor ), Kung, Shain-dow (Editor ), Westoff, Dennis C. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston : Butterworth-Heinemann, [1990]
Temas:
Food > Biotechnology > Safety measures > Congresses.
Aliments > Biotechnologie > S�ecurit�e > Mesures > Congr�es.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Biotechnology > Safety measures
Biotechnologie
Gentechnologie
Lebensmittel
Produktsicherheit
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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