Michelle Lisa Colgrave
Elsevier Science
e druk, 2017
9780128040072
Proteomics in Food Science
From Farm to Fork
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2017
ISBN13: 9780128040072
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>Section 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits<br>1. Postharvest Proteomics of Perishables<br>2. Proteomics of Rice—Our Most Valuable Food Crop<br>3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop<br>4. Proteomics of Wheat Flour<br>5. Barley Grain Proteomics<br>6. Proteomics of Soybean Plants<br>7. Proteomics of Hazelnut (Corylus avellana)<br>8. Proteomic as a Tool to Study Fruit Ripening</p> <p>Section 2. Application to Farm Animals – Meats, Dairy, and Eggs<br>9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production<br>10. Proteomics of Color in Fresh Muscle Foods<br>11. Proteomic Investigations of Beef Tenderness<br>12. Protein Modifications in Cooked Pork Products<br>13. Poultry and Rabbit Meat Proteomics<br>14. Using Peptidomics to Determine the Authenticity of Processed Meat<br>15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments<br>16. Proteomics of Egg White</p> <p>Section 3. Application to Aquaculture<br>17. Proteomics in Aquaculture: Quality and Safety<br>18. Proteomics to Assess Fish Quality and Bioactivity<br>19. Proteomic Identification of Commercial Fish Species<br>20. Food Authentication of Seafood Species<br>21. Proteomic Analysis of Disease in Sydney Rock Oysters</p> <p>Section 4. Processed Foods<br>22. Proteomics of Fermented Milk Products<br>23. Proteomic Analysis of Beer<br>24. Proteomics of Grapevines and Wines</p> <p>Section 5. Food Spoilage, Pathogenic Organisms and Allergens<br>25. Proteomics of Food Spoilage Pathogens<br>26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms<br>27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp.<br>28. Proteomic Approaches for Allergen Analysis in Crop Plants<br>29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics</p>