Proteomics for food authentication / (Record no. 18431)

MARC details
000 -LEADER
fixed length control field 04886cam a22005418i 4500
001 - CONTROL NUMBER
control field 9780429261923
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220724194516.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m d | |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200426s2020 flu ob 001 0 eng
040 ## - CATALOGING SOURCE
Original cataloging agency OCoLC-P
Language of cataloging eng
Description conventions rda
Transcribing agency OCoLC-P
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429261923
Qualifying information (ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429261926
Qualifying information (ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429552205
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429552203
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429537509
Qualifying information (electronic bk. : EPUB)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429537506
Qualifying information (electronic bk. : EPUB)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429524035
Qualifying information (electronic bk. : PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 042952403X
Qualifying information (electronic bk. : PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780367205058
Qualifying information (hardback)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1154088696
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC-P)1154088696
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX531
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/264
Edition number 23
245 00 - TITLE STATEMENT
Title Proteomics for food authentication /
Statement of responsibility, etc. edited by Leo M.L. Nollet, Semih Ötleş.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boca Raton :
Name of producer, publisher, distributor, manufacturer CRC Press,
Date of production, publication, distribution, manufacture, or copyright notice [2020]
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code nc
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Food analysis & properties
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Proteomics for food authentication / Ignacio Ortea, Gavin O'Connor, Alain Maquet -- 1-DE and 2-DE -- in-gel tryptic digestion / Semih Ötleş, Vasfiye Hazal Özyurt -- Non-directed analysis / Dev Kant Shandilya -- Targeted proteomics for food authentication / Devarajan Thangadurai, Mojtaba Kordrostami, Saher Islam, Arun Kashivishwanath Shettar, Jeyabalan Sangeetha, Mohammad Mafakheri, Jasmin Habeeb, Abdel Rahman Mohammad Said Al-Tawaha, Steffi Simmi Maxim and Ravichandra Hospet -- A MALDI-TOF MS approach for mammalian, human, and formula milks' profiling / Laura Di Francesco, Francesco Di Girolamo, Maurizio Mennini , Andrea Masott, Guglielmo Salvatori, Giuliano Rigon, Fabrizio Signore, Emanuela Pietranton, Margherita Scapaticci, Isabella Lante, Bianca Maria Goffredo, Oscar Mazzina, Ahmed Ibrahim Elbousify, Paola Roncada, Andrea Dotta, Alessandro Fiocchi, and Lorenza Putignani -- MALDI-TOF-MS analysis of foods / Leo M.L. Nollet -- Whole protein analysis using LC-MS/MS for food authentication / Jeyabalan Sangeetha, Arun Kashivishwanath Shettar, Devarajan Thangadurai, Chethan Jambanna Dandin, Ravichandra Hospet, Bhavisha Prakashbhai Sheth, Saher Islam, Abdel Rahman Mohammad Said Al-Tawaha, Mojtaba Kordrostami and Mohammad Mafakheri -- Proteomic authentication of dairy products / Saher Islam, Devarajan Thangadurai -- Proteomic tools for improved processing of dry-cured meats / Leticia Mora, Fidel Toldrá -- Fish / Marco Alexandre Cavaco Cerqueira, Ana Paula Farinha, Denise Schrama, Márcio Júlio Vicente Moreira, Cláudia Sofia Ferreira Raposo de Magalhães, Pedro Miguel Leal Rodrigues -- Proteomics in authentication of wine / Javed Ahamad, Javed Ahmad, Showkat R. Mir, Raad A. Kaskoos -- Proteomics in authentication of honey / Javed Ahamad, Javed Ahmad, Muath Sh. Mohammed Ameen, Esra T. Anwer, Showkat R. Mir, Ameeduzzafar -- GMOs / Rajesh Kumar.
520 ## - SUMMARY, ETC.
Summary, etc. "Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication"--
Assigning source Provided by publisher.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food adulteration and inspection.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Quality.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Proteomics.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY / Food Science
Source of heading or term bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nollet, Leo M. L.,
Dates associated with a name 1948-
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ötleş, Semih,
Relator term editor.
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified Read Online
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9780429261923">https://www.taylorfrancis.com/books/9780429261923</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified OCLC metadata license agreement
Uniform Resource Identifier <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type eBook

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