Proteomics in food science : from farm to fork /
editora Michelle L. Colgrave
- 1a edición
- xxi, 515 páginas : ilustraciones, gráficas, diagramas, tablas, fotos
Incluye bibliografías
Postharvest proteomics of perishables / Proteomics of rice / Proteomics as a as a tool to understand maize biology and to improve maize crop / Proteomics of wheat flour / Barley grain proteomics / Proteomics of soybean plants / Proteomics of hazelnut / Proteomics as a tool to study fruit ripening / From farm to fork / Proteomics of color in fresh muscle foods / Proteomic investigations of beef tenderness / Protein modifications in cooked pork products / Poultry and rabbit meat proteomics / Using peptidomics to determine the authenticity of processed meat / Proteomics characterization of nonenzymatic modifications induced in bovine milk following thermal treatments / Proteomics of egg white / Proteomics in aquaculture / Proteomics to assess fish quality and bioactivity / Proteomic identification of commercial fish species / Food authentication of seafood species / Proteomic analysis of disease in Sydney rock oysters / Proteomics of fermented milk products / Proteomic analysis of beer / Proteomics of grapevines and wines / Proteomics of food spillage pathogens / Biotyping meets proteomics / Proteomics analyses applied to the human foodborne bacterial pathogen campylobacter cc / Proteomic approaches for allergen analysis in crop plants / Detection of microbial toxins by -Omics methods / Romina Pedreschi Yunqi Wu, Mehdi Mirzaei and Paul A. Haynes Olga Pechanova and Tibor Pechan Susan B. Altenbach Robert D. Willows, Paul Worden and Mehdi Mirzaei Akiko Hashiguchi and Setsuko Komatsu Chiara Nitride, Gianluca Picariello, Gianfranco Mamone and Pasquale Ferranti Marondedze Claudius and Thomas Ludivine Anna Bassols, Emoke Bendixen and Ingrid Miller Mahesh M. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling and Surendranath P. Suman Brigitte Picard and Mohammed Gagaoua Aldo Di Luccia, Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco, Rosa Gagliardi and Gianluca Picariello André M. de Almeida Magdalena Montowska Giovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara D'Ambrosio, Mauro Sassi and Andrea Scaloni Karlheinz Mann Pedro M. Rodrigues, Alexandre Campos, Jacob Kuruvilla, Denise Schrama and Susana Cristobal Lucía Méndez and Manuel Pazos Mónica Carrera, Benito Cañas and José M. Gallardo Eva M. Rodríguez and Ignacio Ortea Vineet Vaibhav, Emma Thompson, David Raftos and Paul A. Haynes Valérie Gagnaire and Gwénaël Jan Gianluca Picariello, Gianfrance Mamone, Chiara Nitride and Pasquale Ferranti Pier Giorgio Righetti and Alfonsina D'Amato Karola Böhme, Immaulada C. Fernández-No, Pilar Calo-Mata and Jorge Barros-Veláquez David Drissner and René Brunisholz Odile Tresse Rie Satoh and Reiko Teshima Djuro Josić, Dina Res̆etar, Z̆eljka Pers̆uić, Tamara Martinović and Sandra Kraljevic Pavelić
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components.
A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students.