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Fluorescence In Situ Hybridization (FISH) - Application Guide
This book is a unique source of information on the present state of the exciting field of molecular cytogenetics and how it can be applied in research and diagnostics. The basic techniques of fluorescence in situ hybridization and primed in situ hybridization (PRINS) are outlined, the multiple approaches and probe sets that are now available for these techniques are described, and applications of them are presented in 36 chapters by authors from ten different countries around the world. The book not only provides the reader with basic and background knowledge on the topic, but also gives detailed protocols that show how molecular cytogenetics is currently performed by specialists in this fie...
The Cheeses of Italy: Science and Technology
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety
Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced ...
The Oxford Companion to Cheese
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companio...
Trends in DNA Fingerprinting Research
DNA Fingerprinting is a method of identification that compares fragments of deoxyribonucleic acid (DNA). It is sometimes called DNA typing. DNA is the genetic material found within the cell nuclei of all living things. The techniques used in DNA fingerprinting also have applications law and law enforcement, palaeontology, archaeology, various fields of biology, and medical diagnostics. In biological classification, it can help to show evolutionary change and relationships on the molecular level, and it has the advantage of being able to be used even when only very small samples are available. This book details several applications of this break-through technique.
Cheese Ripening
This book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ripening. In particular, the book proposes a review of the main biochemical events that occur during cheese ripening, covering the different aspects related to the enzymatic synthesis of compounds derived from milk fat, their role and importance in cheese flavour and the enzymology and genetics of the main pathway responsible for the catabolism of free amino acids under hostile environmental conditions during cheese ripening.
Cheese Ripening
This book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ripening. In particular, the book proposes a review of the main biochemical events that occur during cheese ripening, covering the different aspects related to the enzymatic synthesis of compounds derived from milk fat, their role and importance in cheese flavor and the enzymology and genetics of the main pathway responsible for the catabolism of free amino acids under hostile environmental conditions during cheese ripening.
