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.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xv 6. Preface - p. xix 7. Acknowledgments - p. xxi 8. Section 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits - p. xxi 9. Chapter 1. Postharvest Proteomics of Perishables - p. 3 10. Chapter 2. Proteomics of Rice—Our Most Valuable Food Crop - p. 17 11. Chapter 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop - p. 35 12. Chapter 4. Proteomics of Wheat Flour - p. 57 13. Chapter 5. Barley Grain Proteomics - p. 75 14. Chapter 6. Proteomics of Soybean Plants - p. 89 15. Chapter 7. Proteomics of Hazelnut (Corylus avellana) - p. 107 16. Chapter 8. Proteomic as a Tool to Study Fruit Ripening - p. 127 17. Section 2. Application to Farm Animals – Meats, Dairy, and Eggs - p. 141 18. Chapter 9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production - p. 145 19. Chapter 10. Proteomics of Color in Fresh Muscle Foods - p. 163 20. Chapter 11. Proteomic Investigations of Beef Tenderness - p. 177 21. Chapter 12. Protein Modifications in Cooked Pork Products - p. 199 22. Chapter 13. Poultry and Rabbit Meat Proteomics - p. 215 23. Chapter 14. Using Peptidomics to Determine the Authenticity of Processed Meat - p. 225 24. Chapter 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments - p. 241 25. Chapter 16. Proteomics of Egg White - p. 261 26. Section 3. Application to Aquaculture - p. 276 27. Chapter 17. Proteomics in Aquaculture: Quality and Safety - p. 279 28. Chapter 18. Proteomics to Assess Fish Quality and Bioactivity - p. 297 29. Chapter 19. Proteomic Identification of Commercial Fish Species - p. 317 30. Chapter 20. Food Authentication of Seafood Species - p. 331 31. Chapter 21. Proteomic Analysis of Disease in Sydney Rock Oysters - p. 343 32. Section 4. Processed Foods - p. 357 33. Chapter 22. Proteomics of Fermented Milk Products - p. 361 34. Chapter 23. Proteomic Analysis of Beer - p. 383 35. Chapter 24. Proteomics of Grapevines and Wines - p. 405 36. Section 5. Food Spoilage, Pathogenic Organisms and Allergens - p. 414 37. Chapter 25. Proteomics of Food Spoilage Pathogens - p. 417 38. Chapter 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms - p. 433 39. Chapter 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. - p. 449 40. Chapter 28. Proteomic Approaches for Allergen Analysis in Crop Plants - p. 469 41. Chapter 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics - p. 485 42. Index - p. 507
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.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xv 6. Preface - p. xix 7. Acknowledgments - p. xxi 8. Section 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits - p. xxi 9. Chapter 1. Postharvest Proteomics of Perishables - p. 3 10. Chapter 2. Proteomics of Rice—Our Most Valuable Food Crop - p. 17 11. Chapter 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop - p. 35 12. Chapter 4. Proteomics of Wheat Flour - p. 57 13. Chapter 5. Barley Grain Proteomics - p. 75 14. Chapter 6. Proteomics of Soybean Plants - p. 89 15. Chapter 7. Proteomics of Hazelnut (Corylus avellana) - p. 107 16. Chapter 8. Proteomic as a Tool to Study Fruit Ripening - p. 127 17. Section 2. Application to Farm Animals – Meats, Dairy, and Eggs - p. 141 18. Chapter 9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production - p. 145 19. Chapter 10. Proteomics of Color in Fresh Muscle Foods - p. 163 20. Chapter 11. Proteomic Investigations of Beef Tenderness - p. 177 21. Chapter 12. Protein Modifications in Cooked Pork Products - p. 199 22. Chapter 13. Poultry and Rabbit Meat Proteomics - p. 215 23. Chapter 14. Using Peptidomics to Determine the Authenticity of Processed Meat - p. 225 24. Chapter 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments - p. 241 25. Chapter 16. Proteomics of Egg White - p. 261 26. Section 3. Application to Aquaculture - p. 276 27. Chapter 17. Proteomics in Aquaculture: Quality and Safety - p. 279 28. Chapter 18. Proteomics to Assess Fish Quality and Bioactivity - p. 297 29. Chapter 19. Proteomic Identification of Commercial Fish Species - p. 317 30. Chapter 20. Food Authentication of Seafood Species - p. 331 31. Chapter 21. Proteomic Analysis of Disease in Sydney Rock Oysters - p. 343 32. Section 4. Processed Foods - p. 357 33. Chapter 22. Proteomics of Fermented Milk Products - p. 361 34. Chapter 23. Proteomic Analysis of Beer - p. 383 35. Chapter 24. Proteomics of Grapevines and Wines - p. 405 36. Section 5. Food Spoilage, Pathogenic Organisms and Allergens - p. 414 37. Chapter 25. Proteomics of Food Spoilage Pathogens - p. 417 38. Chapter 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms - p. 433 39. Chapter 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. - p. 449 40. Chapter 28. Proteomic Approaches for Allergen Analysis in Crop Plants - p. 469 41. Chapter 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics - p. 485 42. Index - p. 507
