TY  - BOOK
AU  - Colgrave,Michelle L.
TI  - Proteomics in food science : : from farm to fork 
SN  - 978-0-12-804007-2
AV  - QP551 .P76 2017
U1  - 574.873224 20
PY  - 2017///
CY  - San Diego, CA
PB  - Academic Press
KW  - Proteómica
KW  - Inocuidad alimentaria
KW  - Compuestos bioactivos alimenticios
KW  - Proteomics
KW  - Food safety
KW  - Bioactive food compounds
N1  - Incluye bibliografías; Postharvest proteomics of perishables; Romina Pedreschi; Proteomics of rice; Yunqi Wu, Mehdi Mirzaei and Paul A. Haynes; Proteomics as a as a tool to understand maize biology and to improve maize crop; Olga Pechanova and Tibor Pechan; Proteomics of wheat flour; Susan B. Altenbach; Barley grain proteomics; Robert D. Willows, Paul Worden and Mehdi Mirzaei; Proteomics of soybean plants; Akiko Hashiguchi and Setsuko Komatsu; Proteomics of hazelnut; Chiara Nitride, Gianluca Picariello, Gianfranco Mamone and Pasquale Ferranti; Proteomics as a tool to study fruit ripening; Marondedze Claudius and Thomas Ludivine; From farm to fork; Anna Bassols, Emoke Bendixen and Ingrid Miller; Proteomics of color in fresh muscle foods; Mahesh M. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling and Surendranath P. Suman; Proteomic investigations of beef tenderness; Brigitte Picard and Mohammed Gagaoua; Protein modifications in cooked pork products; Aldo Di Luccia, Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco, Rosa Gagliardi and Gianluca Picariello; Poultry and rabbit meat proteomics; André M. de Almeida; Using peptidomics to determine the authenticity of processed meat; Magdalena Montowska; Proteomics characterization of nonenzymatic modifications induced in bovine milk following thermal treatments; Giovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara D'Ambrosio, Mauro Sassi and Andrea Scaloni; Proteomics of egg white; Karlheinz Mann; Proteomics in aquaculture; Pedro M. Rodrigues, Alexandre Campos, Jacob Kuruvilla, Denise Schrama and Susana Cristobal; Proteomics to assess fish quality and bioactivity; Lucía Méndez and Manuel Pazos; Proteomic identification of commercial fish species; Mónica Carrera, Benito Cañas and José M. Gallardo; Food authentication of seafood species; Eva M. Rodríguez and Ignacio Ortea; Proteomic analysis of disease in Sydney rock oysters; Vineet Vaibhav, Emma Thompson, David Raftos and Paul A. Haynes; Proteomics of fermented milk products; Valérie Gagnaire and Gwénaël Jan; Proteomic analysis of beer; Gianluca Picariello, Gianfrance Mamone, Chiara Nitride and Pasquale Ferranti; Proteomics of grapevines and wines; Pier Giorgio Righetti and Alfonsina D'Amato; Proteomics of food spillage pathogens; Karola Böhme, Immaulada C. Fernández-No, Pilar Calo-Mata and Jorge Barros-Veláquez; Biotyping meets proteomics; David Drissner and René Brunisholz; Proteomics analyses applied to the human foodborne bacterial pathogen campylobacter cc; Odile Tresse; Proteomic approaches for allergen analysis in crop plants; Rie Satoh and Reiko Teshima; Detection of microbial toxins by -Omics methods; Djuro Josić, Dina Res̆etar, Z̆eljka Pers̆uić, Tamara Martinović and Sandra Kraljevic Pavelić
N2  - 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
ER  -