Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view.
This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced.
1. Chapter 1. IntroductionFood proteomics: technological advances, current applications and future perpectives - p. iii 2. Chapter 2. Quantitative proteomics by mass spectrometry in food science - p. iii 3. Chapter3. Technological developments of food peptidomics - p. iii 4. Chapter 4. Proteomic advances in crop improvement - p. iii 5. Chapter 5. Proteomic advances in seafood and aquaculture - p. iii 6. Chapter 6. Proteomics advances in beef production - p. iii 7. Chapter7. Proteomic advances in poultry science - p. iii 8. Chapter8. Current trends in proteomic development towards milk and dairy products - p. iii 9. Chapter9. Proteomic analysis of food allergens - p. iii 10. Chapter10. Proteomic approaches for authentication of foods of animal origin - p. iii 11. Chapter11. Application of proteomics to the identification of foodborne pathogens - p. iii 12. Chapter12. Peptidomic approach for analysis of bioactive peptides - p. iii 13. Index - p. iii
Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view.
This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced.
1. Chapter 1. IntroductionFood proteomics: technological advances, current applications and future perpectives - p. iii 2. Chapter 2. Quantitative proteomics by mass spectrometry in food science - p. iii 3. Chapter3. Technological developments of food peptidomics - p. iii 4. Chapter 4. Proteomic advances in crop improvement - p. iii 5. Chapter 5. Proteomic advances in seafood and aquaculture - p. iii 6. Chapter 6. Proteomics advances in beef production - p. iii 7. Chapter7. Proteomic advances in poultry science - p. iii 8. Chapter8. Current trends in proteomic development towards milk and dairy products - p. iii 9. Chapter9. Proteomic analysis of food allergens - p. iii 10. Chapter10. Proteomic approaches for authentication of foods of animal origin - p. iii 11. Chapter11. Application of proteomics to the identification of foodborne pathogens - p. iii 12. Chapter12. Peptidomic approach for analysis of bioactive peptides - p. iii 13. Index - p. iii
