Proteomics in Food Science from farm to fork 1st Edition by Michelle Lisa Colgrave 0128040577 9780128040577

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ISBN-10 :  0128040577 

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.

Proteomics in Food Science: from farm to fork 1st Table of contents:

Section 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits
Chapter 1. Postharvest Proteomics of Perishables
1.1. Introduction
1.2. Factors Affecting Postharvest Quality
1.3. Proteome Level Responses of Perishables to Main Postharvest Abiotic Stresses
1.4. Perspectives
Chapter 2. Proteomics of Rice—Our Most Valuable Food Crop
2.1. Introduction
2.2. Chemical and Physical Principles
2.3. Synopsis of Analytical Techniques
2.4. Proteomic Analysis of Stress Response in Rice
2.5. Conclusions and Future Outlook
Chapter 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop
3.1. Introduction
3.2. Proteomics of Maize Development
3.3. Stress-Associated Maize Proteomics
3.4. Nutrient Imbalance
3.5. Heterosis-Associated Maize Proteomes
3.6. Seed Viability
3.7. Safety Assessment of Genetically Modified Maize
3.8. Maize Allergenic Proteins
Chapter 4. Proteomics of Wheat Flour
4.1. Introduction
4.2. Wheat Flour Proteins
4.3. Wheat Flour Quality
4.4. Immunogenic Potential of Wheat Flour
4.5. Developing Proteomic Maps of Wheat Flour
4.6. The Progression From Descriptive Proteomics to Comparative and Translational Proteomics
4.7. Understanding How the Growth Environment of the Plant Affects Protein Composition of Wheat Flour
4.8. Defining Protein Components of Glutenin Polymer Fractions
4.9. Combining Genetic and Proteomic Approaches to Establish Links Between Specific Proteins and Flour Quality
4.10. Evaluating Immunogenic Potential of Wheat Flour
4.11. Other Proteomic Studies
Chapter 5. Barley Grain Proteomics
5.1. Introduction
5.2. Proteomic Analysis Techniques Used in Analysis of Barley, Barley Malt, and Beer
5.3. Barley Grain and Malting Barley Proteome
5.4. Abiotic and Biotic Stress in Barley
5.5. Beer Proteomics
5.6. Conclusions and Final Remarks
Chapter 6. Proteomics of Soybean Plants
6.1. Introduction
6.2. Soybean Development and Cultivation
6.3. Soybean as a Food Material
6.4. Conclusions
Chapter 7. Proteomics of Hazelnut (Corylus avellana)
7.1. Introduction
7.2. Protein Family Classification and Functional Annotation
7.3. Molecular Characterization and Proteomics
7.4. Hazelnut Allergens
7.5. Detection of “Hidden” Hazelnut Allergens: Proteomic-Based Methods
7.6. Conclusions
Chapter 8. Proteomic as a Tool to Study Fruit Ripening
8.1. Introduction
8.2. Proteomics and Ripening of Climacteric Fruits
8.3. Proteomics and Ripening of Nonclimacteric Fruits
8.4. Commonly Regulated Proteins During Fruit Ripening
8.5. Conclusions and Future Perspectives
Section 2. Application to Farm Animals – Meats, Dairy, and Eggs
Chapter 9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production
9.1. Introduction
9.2. General Aspects
9.3. Animal/Veterinary Aspects
9.4. Production Aspects
9.5. Outlook
Chapter 10. Proteomics of Color in Fresh Muscle Foods
10.1. Introduction
10.2. Proteomics Applied to Meat Color
10.3. Myoglobin Chemistry
10.4. Lipid Oxidation–Induced Myoglobin Oxidation
10.5. Primary Structure of Myoglobins
10.6. Role of Muscle Proteome in Fresh Meat Color
10.7. Conclusions
Chapter 11. Proteomic Investigations of Beef Tenderness
11.1. Introduction
11.2. Proteomics in the Field of Meat Science and Investigations on Beef Tenderness
11.3. Protein Biomarkers of Meat Tenderness
11.4. Protein Biomarkers and Their Role in Determining Beef Tenderness
11.5. Conclusions and Future Prospects
Chapter 12. Protein Modifications in Cooked Pork Products
12.1. Introduction
12.2. Proteomic Studies of Cooked Meat Products
12.3. Spot Identification by MALDI–TOF MS
12.4. Supramolecular Rebuilding of Meat Proteins in Cooked Pork Products
12.5. Conclusions
Chapter 13. Poultry and Rabbit Meat Proteomics
13.1. Introduction
13.2. Poultry Muscle and Meat Proteomics: A Tool to Study Muscle Growth and Allow Breed Differentiation
13.3. Poultry Muscle and Meat Proteomics: A Tool to Study Restraint- and Transport-Derived Stress
13.4. Proteomics and Poultry Meat: The Special Case of Foie Gras
13.5. Rabbit Muscle and Meat Proteomics
13.6. Conclusions and Future Perspectives
Chapter 14. Using Peptidomics to Determine the Authenticity of Processed Meat
14.1. Introduction
14.2. Authenticity Issues
14.3. Protein and Peptide Discrimination
14.4. Analytical Approaches
14.5. Authentication of Processed Meat
14.6. Authentication of Proteins of Nonmeat Origin
14.7. Conclusions
Chapter 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments
15.1. Introduction
15.2. Single Protein-Centered Characterization of the Modifications Induced by Thermal Treatments
15.3. Proteomic Characterization of the Modifications Induced by Thermal Treatments
15.4. Shotgun Proteomic Characterization of the Modifications Induced by Thermal Treatments
15.5. Conclusions and Future Outlook
Chapter 16. Proteomics of Egg White
16.1. Introduction
16.2. Egg White Proteins in the Preproteomic Era
16.3. Basic Proteomic Studies of Egg White
16.4. Comparative Egg White Proteomics
16.5. Egg White Proteins in Other Egg Compartments
16.6. Proteomics Applied to Posttranslational Modifications of Egg White Proteins
16.7. Proteomic Analysis of Egg White Allergens in Food
Section 3. Application to Aquaculture
Chapter 17. Proteomics in Aquaculture: Quality and Safety
17.1. Proteomics Technologies Applied to Aquaculture
17.2. Proteomics to Evaluate Quality of Aquaculture Species
17.3. Proteomics to Assess the Potential Risks Associated to Aquaculture
17.4. Future Perspectives
Chapter 18. Proteomics to Assess Fish Quality and Bioactivity
18.1. Introduction
18.2. Proteomics to Evaluate Fish Quality
18.3. Proteomics to Evaluate the Bioactivity of Fish
18.4. Conclusions and Final Considerations
Chapter 19. Proteomic Identification of Commercial Fish Species
19.1. Introduction
19.2. Traditional Molecular Strategies for the Identification of Commercial Fish Species
19.3. Proteomic Methodologies for the Identification of Commercial Fish Species
19.4. Conclusions and Future Outlook
Chapter 20. Food Authentication of Seafood Species
20.1. Introduction
20.2. Gel-Based Methods
20.3. MS-Based Methods
20.4. Future Trends
Chapter 21. Proteomic Analysis of Disease in Sydney Rock Oysters
21.1. Introduction
21.2. Proteomic Analysis of Diseases in Oysters
21.3. Case Study—Recent Work in Our Laboratory on Winter Mortality Disease
21.4. Oyster Selective Breeding Programs
21.5. Conclusions and Future Outlook
Section 4. Processed Foods
Chapter 22. Proteomics of Fermented Milk Products
22.1. Introduction
22.2. Qualitative and Quantitative Proteomic Tools Used to Study Milk Fermented Products
22.3. Techno-Functionalities of Dairy Microorganisms Through the Prism of Proteomics
22.4. Peptidomics of Fermented Milk Products
22.5. Probiotics Dairy Microorganisms: How Bacteria Express Their Health Benefits
22.6. Future Challenges
Chapter 23. Proteomic Analysis of Beer
23.1. Introduction
23.2. The Origin of Proteins and Peptides in Beer
23.3. The Characterization of Beer Proteome
23.4. Technological Role of Beer Polypeptides
23.5. Immunological Aspects of Beer Proteins and Peptides
Chapter 24. Proteomics of Grapevines and Wines
24.1. Introduction
24.2. Proteomics Methodologies in Food Products
24.3. Additives in Wine
24.4. Proteomics of Grapevine Berries
24.5. Proteomics of Wine and Other Alcoholic Beverages
24.6. Conclusions
Section 5. Food Spoilage, Pathogenic Organisms and Allergens
Chapter 25. Proteomics of Food Spoilage Pathogens
25.1. Introduction
25.2. MALDI-TOF MS Fingerprinting for Bacterial Identification of Food Spoilage Pathogens
25.3. Foodborne Pathogen Detection by LC-ESI-MS
25.4. Typing of Food Spoilage Pathogens by Proteomics
Chapter 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms
26.1. Introduction
26.2. Library-Based Approach
26.3. Proteomics-Based Approaches
Chapter 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp.
27.1. Introduction—An Overview of Campylobacter
27.2. The Adaptive Tolerance Response (ATR) of Campylobacter
27.3. Sample Preparation for Proteomics Analyses
27.4. Subproteomic Approaches for Campylobacter Analysis
27.5. Posttranslational Modifications (PTMs)
27.6. Conclusions
Chapter 28. Proteomic Approaches for Allergen Analysis in Crop Plants
28.1. Introduction
28.2. Allergen Identification in Crop Plants
28.3. Determining the Qualitative and Quantitative Variability of Allergens Among Crop Plants
28.4. Proteomics for the Assessment of Allergenicity in GM Crop Plants
28.5. Conclusions
Chapter 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics
29.1. Introduction—Bacterial Foodborne Pathogens and Their Toxins
29.2. High-Throughput Technologies for Detection of Bacterial Foodborne Pathogens and Their Toxins
29.3. Gene Expression Analysis—Transcriptomics, Proteomics
29.4. Proteomics of Food Pathogen Fungi and Mycotoxins
29.5. Marine Biotoxins

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