04547nam a2200325 a 4500003000500000005001700005007000300022008004100025020002200066040002300088050002100111082002900132245008500161250001700246264004300263300007800306336002700384337002700411338002800438504002800466505282800494520072103322650001704043650002604060650003904086650001504125650001804140650002904158700003404187CHAP20230517121931.0ta230517s2017 cauado|fr|||| 001 0 eng d a978-0-12-804007-2 amxchpuacCHAPerda10aQP551b.P76 201700a574.873224bP76 201722010aProteomics in food science : bfrom farm to fork /ceditora Michelle L. Colgrave a1a edición aSan Diego, CA :bAcademic Press,c2017 axxi, 515 páginas :bilustraciones, gráficas, diagramas, tablas, fotos 2rdacontentatextobtxt 2rdamediaasin mediobn 2rdacarrieravolumenbnc aIncluye bibliografías tPostharvest proteomics of perishables /rRomina PedreschitProteomics of rice /rYunqi Wu, Mehdi Mirzaei and Paul A. HaynestProteomics as a as a tool to understand maize biology and to improve maize crop /rOlga Pechanova and Tibor PechantProteomics of wheat flour /rSusan B. Altenbach tBarley grain proteomics /rRobert D. Willows, Paul Worden and Mehdi MirzaeitProteomics of soybean plants /rAkiko Hashiguchi and Setsuko KomatsutProteomics of hazelnut /rChiara Nitride, Gianluca Picariello, Gianfranco Mamone and Pasquale FerrantitProteomics as a tool to study fruit ripening /rMarondedze Claudius and Thomas LudivinetFrom farm to fork /rAnna Bassols, Emoke Bendixen and Ingrid MillertProteomics of color in fresh muscle foods /rMahesh M. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling and Surendranath P. SumantProteomic investigations of beef tenderness /rBrigitte Picard and Mohammed GagaouatProtein modifications in cooked pork products /rAldo Di Luccia, Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco, Rosa Gagliardi and Gianluca PicariellotPoultry and rabbit meat proteomics /rAndré M. de AlmeidatUsing peptidomics to determine the authenticity of processed meat /rMagdalena MontowskatProteomics characterization of nonenzymatic modifications induced in bovine milk following thermal treatments /rGiovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara D'Ambrosio, Mauro Sassi and Andrea ScalonitProteomics of egg white /rKarlheinz ManntProteomics in aquaculture /rPedro M. Rodrigues, Alexandre Campos, Jacob Kuruvilla, Denise Schrama and Susana CristobaltProteomics to assess fish quality and bioactivity /rLucía Méndez and Manuel PazostProteomic identification of commercial fish species /rMónica Carrera, Benito Cañas and José M. GallardotFood authentication of seafood species /rEva M. Rodríguez and Ignacio OrteatProteomic analysis of disease in Sydney rock oysters /rVineet Vaibhav, Emma Thompson, David Raftos and Paul A. HaynestProteomics of fermented milk products /rValérie Gagnaire and Gwénaël JantProteomic analysis of beer /rGianluca Picariello, Gianfrance Mamone, Chiara Nitride and Pasquale FerrantitProteomics of grapevines and wines /rPier Giorgio Righetti and Alfonsina D'AmatotProteomics of food spillage pathogens /rKarola Böhme, Immaulada C. Fernández-No, Pilar Calo-Mata and Jorge Barros-VeláqueztBiotyping meets proteomics /rDavid Drissner and René BrunisholztProteomics analyses applied to the human foodborne bacterial pathogen campylobacter cc /rOdile TressetProteomic approaches for allergen analysis in crop plants /rRie Satoh and Reiko TeshimatDetection of microbial toxins by -Omics methods /rDjuro Josić, Dina Res̆etar, Z̆eljka Pers̆uić, Tamara Martinović and Sandra Kraljevic Pavelić2 aProteomics 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.13aProteómica14aInocuidad alimentaria13aCompuestos bioactivos alimenticios13aProteomics13aFood safety 13aBioactive food compounds1 aColgrave, Michelle L.eeditor