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Molecular Biological and Immunological Techniques and Applications for Food Chemists

Molecular Biological and Immunological Techniques and Applications for Food Chemists (Hardback)

£128.00
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Synopsis

Molecular Biology and Immunology for Food Chemists focuses on biological techniques to measure chemical constituents, giving food chemists a complete portfolio of food analysis techniques. Each section explaining a technique is mirrored by another section describing the technique's application, often written by the same author. These techniques make up a powerful toolbox for verifying food authenticity and detecting adulteration, as well as the detecting allergens and genetically modified organisms. This coverage gives food scientists and food science students a vital reference for the latest in the field.

Science & MathematicsBiology, life sciencesBiochemistryBiochemical immunologyScience & MathematicsBiology, life sciencesMolecular biologyTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: John Wiley and Sons Ltd Publication Date: 01/12/2009 ISBN-13: 9780470068090  Details: Type: Hardback Format: Books
Availability: To Order. Estimated despatch in 1-3 weeks.  

BERT POPPING is the Director of Molecular Biology and Immunology at Eurofins Scientific Group. Dr. Popping is a member of the AOAC International Presidential Taskforce on food allergens, the AOAC General Referee for Food Allergen Methods, leading the Allergen Working Group within the European Sixth Framework Programme MoniQA, and is a member of several national and international working groups. He is a member of the Scientific Advisory Panel for the American Association of Cereal Chemists (AACC), and is on the Board of Directors for the AOAC Research Institute. CARMEN DIAZ-AMIGO is a Research Biologist with the Center for Food Safety and Applied Nutrition at the U.S. Food and Drug Administration. She has been involved in the strategic research planning of the FDA. She is a member of several national and international working groups including the AOAC International Presidential Taskforce onfood allergens, and the Allergen Working Group within the European Sixth Framework Programme MoniQA. KATRIN HOENICKE is a Food Chemist and member of the management of the Eurofins Competence Center for Contaminants in Foods, WEJ Contaminants, in Hamburg, Germany. She is a member of several national and international working groups including the AOAC European Executive Committee.

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