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

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.