Proteomics in Food Science: from farm to fork 1st Edition

Proteomics in Food Science: from farm to fork 1st Edition – Ebook Instant Download/Delivery ISBN(s): 9780128040072,9780128040577,0128040076,0128040572

Product details:

• ISBN 10:0128040572
• ISBN 13:9780128040577
• Author: Michelle Lisa Colgrave

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.

Table contents:

Chapter 1. Postharvest Proteomics of Perishables

Chapter 2. Proteomics of Rice—Our Most Valuable Food Crop

Chapter 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop

Chapter 4. Proteomics of Wheat Flour

Chapter 5. Barley Grain Proteomics

Chapter 6. Proteomics of Soybean Plants

Chapter 7. Proteomics of Hazelnut (Corylus avellana)

Chapter 8. Proteomic as a Tool to Study Fruit Ripening

Chapter 9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production

Chapter 10. Proteomics of Color in Fresh Muscle Foods

Chapter 11. Proteomic Investigations of Beef Tenderness

Chapter 12. Protein Modifications in Cooked Pork Products

Chapter 13. Poultry and Rabbit Meat Proteomics

Chapter 14. Using Peptidomics to Determine the Authenticity of Processed Meat

Chapter 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments

Chapter 16. Proteomics of Egg White

Chapter 17. Proteomics in Aquaculture: Quality and Safety

Chapter 18. Proteomics to Assess Fish Quality and Bioactivity

Chapter 19. Proteomic Identification of Commercial Fish Species

Chapter 20. Food Authentication of Seafood Species

Chapter 21. Proteomic Analysis of Disease in Sydney Rock Oysters

Chapter 22. Proteomics of Fermented Milk Products

Chapter 23. Proteomic Analysis of Beer

Chapter 24. Proteomics of Grapevines and Wines

Chapter 25. Proteomics of Food Spoilage Pathogens

Chapter 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms

Chapter 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp.

Chapter 28. Proteomic Approaches for Allergen Analysis in Crop Plants

Chapter 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics

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