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