Proteomics in Food Science: from farm to fork 1st Edition
Original price was: $50.00.$25.00Current price is: $25.00.
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
People also search:
proteomics in food science
applications of proteomics in food science
why study proteomics
what does proteomics study
what is meant by proteomics
You may also like…
Politics & Philosophy - Politics
Food, National Identity and Nationalism: From Everyday to Global Politics 2nd Edition
Relationships & Lifestyle - Diet & Nutrition
Introduction to Food Science and Food Systems 2nd Edition Rick Parker
Relationships & Lifestyle - Diet & Nutrition