by
Singh, Preeti.
Call Number
664.09
Publication Date
2017
Format:
Electronic Resources
Relevance:
155268.9531
by
Rao, M. A., 1937-
Call Number
664 22
Publication Date
1999
Format:
Electronic Resources
Relevance:
3.2398
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by
Chen, Quansheng.
Call Number
664.07
Publication Date
2021
Format:
Electronic Resources
Relevance:
3.0774
by
Burns, Malcolm, editor.
Call Number
664.07 23
Publication Date
2020
Summary
The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence. This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics. It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks
Format:
Electronic Resources
Relevance:
3.0421
by
Man, C. M. D.
Call Number
664 SHE
Publication Date
1994
Format:
Books
Relevance:
2.7653
by
Earle, Mary
Call Number
664.0072 CAS
Publication Date
2008
Format:
Books
Relevance:
2.3575
by
Sosa-Morales, Maria Elena.
Call Number
664.02
Publication Date
2009
Format:
Electronic Resources
Relevance:
1.9045
by
Lewis, M. J. (Michael John), 1949-
Call Number
664.02 LEW
Publication Date
1996
Format:
Books
Relevance:
1.8355
by
Organization, World Health.
Call Number
363.192641.308641.308
Publication Date
2012
Summary
The toxicological monographs in this volume summarize the safety data on a number of food additives: aluminium-containing food additives Benzoe Tonkinensis Ponceau 4R pullulanase from Bacillus deramificans expressed in Bacillus licheniformis Quinoline Yellow and Sunset Yellow FCF. This volume also contains monographs summarizing the toxicological and dietary exposure data for the contaminants cyanogenic glycosides and fumonisins. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
Format:
Electronic Resources
Relevance:
1.5597
by
Hough, Guillermo
Call Number
664.072 HOU
Publication Date
2010
Format:
Books
Relevance:
1.4410
by
Cauvain, Stanley P., editor.
Call Number
641.331 23
Publication Date
2018
Format:
Electronic Resources
Relevance:
1.2806
Call Number
641.3001 23
Publication Date
2021
Summary
"Recipes form the bedrock of culinary cultures and allow the knowledge of how to cook across generations, countries and cultures, through history. They are vital for the transfer of knowledge and have, through restaurants, entered the public domain to become part of brand identities. This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. The third part studies the values and norms guiding the naming, production and consumption of recipes, scrutinising the cultural appropriation of recipes, how to stake authority in claiming a recipe, and the interplay between aesthetics and ethics in recipe making. With contributors ranging across disciplines including philosophy, law and history, and including established academics such as Carolyn Korsmeyer and food writers such as Rachel Laudan this volume will be of vital importance for those looking to understand how archival material forms our understanding of eating habits and culture throughout history."--
Format:
Electronic Resources
Relevance:
0.2575
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