Proteomics in Food Science

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  • Publisher : Academic Press
  • Release : 03 April 2017
  • ISBN : 9780128040577
  • Page : 538 pages
  • Rating : 4.5/5 from 103 voters

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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. Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry

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Proteomics in Food Science

Proteomics in Food Science
  • Author : Michelle Lisa Colgrave
  • Publisher : Academic Press
  • Release Date : 2017-04-03
  • ISBN : 9780128040577
GET THIS BOOKProteomics in Food Science

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

Proteomics in Foods

Proteomics in Foods
  • Author : Fidel Toldrá,Leo M. L. Nollet
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-16
  • ISBN : 9781461456261
GET THIS BOOKProteomics in Foods

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for

Foodomics

Foodomics
  • Author : Alejandro Cifuentes
  • Publisher : John Wiley & Sons
  • Release Date : 2013-02-05
  • ISBN : 9781118537350
GET THIS BOOKFoodomics

Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in

Nutrigenomics and Proteomics in Health and Disease

Nutrigenomics and Proteomics in Health and Disease
  • Author : Yoshinori Mine,Kazuo Miyashita,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release Date : 2009-04-13
  • ISBN : 0813807174
GET THIS BOOKNutrigenomics and Proteomics in Health and Disease

Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi), this book compiles the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.

Foodomics

Foodomics
  • Author : Jorge Barros-Velázquez
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-03-23
  • ISBN : 9781839163012
GET THIS BOOKFoodomics

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. The second section is focused on the main applications of omics to food safety issues, such as chemical hazards, foodborne pathogens, phages, food authentication or GMO detection. The third section

OMICs Technologies

OMICs Technologies
  • Author : Noureddine Benkeblia
  • Publisher : CRC Press
  • Release Date : 2012-01-24
  • ISBN : 9781439837061
GET THIS BOOKOMICs Technologies

Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences. In this volume, an international panel of researchers examines the rise of these

Proteomics for Food Authentication

Proteomics for Food Authentication
  • Author : Leo M.L. Nollet,Semih Ötleş
  • Publisher : CRC Press
  • Release Date : 2020-05-28
  • ISBN : 9780429537509
GET THIS BOOKProteomics for Food Authentication

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade,

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods
  • Author : Debasis Bagchi,Anand Swaroop,Manashi Bagchi
  • Publisher : John Wiley & Sons
  • Release Date : 2015-09-25
  • ISBN : 9781118930465
GET THIS BOOKGenomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has

Comprehensive Foodomics

Comprehensive Foodomics
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-11-12
  • ISBN : 9780128163962
GET THIS BOOKComprehensive Foodomics

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality
  • Author : Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha
  • Publisher : CRC Press
  • Release Date : 2021-04-14
  • ISBN : 9781000376395
GET THIS BOOKSequencing Technologies in Microbial Food Safety and Quality

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food

Proteomics and Food Analysis

Proteomics and Food Analysis
  • Author : Monica Carrera
  • Publisher : Mdpi AG
  • Release Date : 2021-12-27
  • ISBN : 303652441X
GET THIS BOOKProteomics and Food Analysis

This book, Proteomics and Food Analysis: Principles, Techniques, and Applications, edited by Dr. Mónica Carrera and published by MDPI, is an excellent collection of a wide range of proteomics approaches applied in food analysis.

Nutrigenomics and Proteomics in Health and Disease

Nutrigenomics and Proteomics in Health and Disease
  • Author : Martin Kussmann,Patrick J. Stover
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-08
  • ISBN : 9781119098836
GET THIS BOOKNutrigenomics and Proteomics in Health and Disease

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments

Proteomics Applications in Food Science

Proteomics Applications in Food Science
  • Author : Valeria Severino
  • Publisher : Delve Publishing
  • Release Date : 2017-11
  • ISBN : 1773611364
GET THIS BOOKProteomics Applications in Food Science

In the last decades, proteomics has rapidly advanced with novel developments and cutting-edge approaches, resulting in reliable platforms widely used for several purposes. Among others, food science represents one of the most dynamic and growing research areas in which proteomics is extensively applied. Food proteomics is commonly used to characterize raw materials, determine the food composition and evaluate the relationship between the food protein content and the nutritional properties. Moreover, quality control during food production can be monitored with proteomics,

ADVANCES IN FOOD SCIENCE AND NUTRITION

ADVANCES IN FOOD SCIENCE AND NUTRITION
  • Author : Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed,K.Santhi and T.Poongodi Vijayakumar,Faisal Rashid Sofi, Kawkabul Sabha Nissar, Prakash Chandra Nayak, Adnan Amin, Girja Phadke, Monisa Malik,Deepa.M and Poongodi Vijayakumar.T,Mandeep Kaur, H.K. Sharma,Anil Bukya and T.Poongodi Vijayakumar,TIDJANI A, DOUTOUM A A, AGUID MN, BECHIR M,Adnan Amin, NajmusSaqib, Mudassir Azhar, Faisal Rashid Sofi, Prakash Chandra Nayak, K. SabhaNissar
  • Publisher : SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
  • Release Date : 2013-06-10
  • ISBN : 9789785223163
GET THIS BOOKADVANCES IN FOOD SCIENCE AND NUTRITION

It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a

Principles of Proteomics

Principles of Proteomics
  • Author : Richard Twyman
  • Publisher : Garland Science
  • Release Date : 2004-05-01
  • ISBN : 9780203507391
GET THIS BOOKPrinciples of Proteomics

Principles of Proteomics is designed specifically to explain the different stages of proteomic analysis, their complexities and their jargon to students and researchers in a non-technical overview of the field. The author describes the broad range of problems which proteomics can address, including structural proteomics, interaction proteomics, protein modification analysis and functional proteomics. Methodologies are described in user-friendly language, from the more traditional two-dimensional gel electrophoresis to the new developments in protein chip technologies. These are well presented in the