Analysis of food toxins and toxicants volumes 1 & 2 - Wong, Yiu-chung 1961-; Lewis, Richard J. 1939- (John Wiley & Sons, 2017)
Includes index
Analysis of Food Toxins and Toxicants; Contents; List of Contributors; Foreword; Preface; Section I: Recent Analytical Technology for Food Pathogens and Toxins; 1: Omic Analysis of Protein and Peptide Toxins in Food; 1.1 Introduction; 1.2 Methods of Food Toxin Analysis; 1.3 Analytical Techniques; 1.3.1 MS-Based Proteomics; 1.3.2 Bottom-up and Top-down Proteomics; 1.3.3 Data Interpretation and Database Searching; 1.4 Food Protein and Peptide Toxins from Micro-organisms; 1.4.1 Bacterial Toxins; 1.4.2 Fungal NRP Toxins; 1.4.3 Other Fungal Toxins and LMW Mycotoxins
1.4.4 Marine and Cyanobacterial Biotoxins1.5 Phytotoxins; 1.6 Food Allergens; 1.7 Food Additives and Processing; 1.7.1 Food Preservatives; 1.7.2 Food Processing; 1.8 Conclusions; References; 2: Biotechnology-Based Sensing Platforms for Detecting Foodborne Pathogens; 2.1 Introduction; 2.1.1 Health Legislations Governing Food and Food-related Products; 2.1.2 Emerging Foodborne Pathogens; 2.2 Different Methods for Pathogen Detection; 2.2.1 Conventional Culture and Colony-Based Techniques; 2.2.2 Antibody-Based Detection Technologies; 2.3 Biosensors to Detect Foodborne Pathogen
2.3.1 Introduction to Biosensors2.3.2 Bioreceptors; 2.3.2.1 Enzyme-Based Bioreceptors; 2.3.2.2 Antibody-Based Bioreceptors; 2.3.2.3 Nucleic Acid-Based Bioreceptors; 2.3.2.4 Cell-Based Bioreceptors; 2.3.3 Biomimetic Receptors; 2.4 Bacteriophages; 2.5 Transducers; 2.6 Optical Biosensors; 2.6.1 Raman and Fourier Transform Infrared Spectroscopy; 2.6.2 Surface Plasmon Resonance; 2.6.3 Fiber Optic Biosensor; 2.7 Polymerase Chain Reaction Based Detection Technology; 2.8 Multiplexed Bead-Based Mesofluidic System; 2.9 Future Genomics-Based Systems; References
3: Review of Sample Treatments and the State-of-the-art of Analytical Techniques for Mycotoxins in Food3.1 Introduction; 3.2 Aflatoxins; 3.3 Ochratoxin A; 3.4 Fusarium Toxins; 3.4.1 Fumonisins; 3.4.2 Trichothecenes; 3.4.3 Zearalenone; 3.5 Patulin; 3.6 Citrinin; 3.7 Ergot Alkaloids; 3.8 Multi-Mycotoxin Determination; 3.9 Final Remarks and Conclusions; References; 4: Isothermal Nucleic Acid Amplification for Food Toxicity Analyses; 4.1 Introduction; 4.2 Isothermal Amplification Reactions; 4.2.1 Nucleic Acid Sequence-Based Amplification; 4.2.2 Strand Displacement Amplification
Keywords: TECHNOLOGY & ENGINEERING / Food Science; Food / Safety measure; Food / Risk assessment; Food / Toxicology; Lebensmitteltoxikologie