Proteomics in Food Science

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  • Author : Michelle Lisa Colgrave
  • Publisher : Academic Press
  • Pages : 538 pages
  • ISBN : 0128040572
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Proteomics in Food Science

Download or Read online Proteomics in Food Science full in PDF, ePub and kindle. this book written by Michelle Lisa Colgrave and published by Academic Press which was released on 03 April 2017 with total page 538 pages. We cannot guarantee that Proteomics in Food Science book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Proteomics in Food Science

Proteomics in Food Science
  • Author : Michelle Lisa Colgrave
  • Publisher : Academic Press
  • Release : 03 April 2017
GET THIS BOOK Proteomics 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 : 16 December 2012
GET THIS BOOK Proteomics 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

Proteomics for Food Authentication

Proteomics for Food Authentication
  • Author : Leo M.L. Nollet,Semih Ötleş
  • Publisher : CRC Press
  • Release : 28 May 2020
GET THIS BOOK Proteomics 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,

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 : 10 June 2013
GET THIS BOOK ADVANCES 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

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release : 19 December 2005
GET THIS BOOK Handbook of Food Science Technology and Engineering 4 Volume Set

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Food Proteomics

Food Proteomics
  • Author : Maria Lopez Pedrouso,Daniel Franco Ruiz,Jose M. Lorenzo
  • Publisher : Academic Press
  • Release : 24 June 2022
GET THIS BOOK Food Proteomics

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

Proteomics Applications in Food Science

Proteomics Applications in Food Science
  • Author : Valeria Severino
  • Publisher : Delve Publishing
  • Release : 01 November 2017
GET THIS BOOK Proteomics 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,

Comprehensive Foodomics

Comprehensive Foodomics
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 12 November 2020
GET THIS BOOK Comprehensive 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 : 14 April 2021
GET THIS BOOK Sequencing 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

Low Abundance Proteome Discovery

Low Abundance Proteome Discovery
  • Author : Egisto Boschetti,Pier Giorgio Righetti
  • Publisher : Newnes
  • Release : 26 March 2013
GET THIS BOOK Low Abundance Proteome Discovery

Low-Abundance Proteome Discovery addresses the most critical challenge in biomarker discovery and progress: the identification of low-abundance proteins. The book describes an original strategy developed by the authors that permits the detection of protein species typically found in very low abundance and that may yield valuable clues to future discoveries. Known as combinatorial peptide ligand libraries, these new methodologies are one of the hottest topics related to the study of proteomics and have applications in medical diagnostics, food quality, and

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 18 March 2021
GET THIS BOOK Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication

Food Authentication and Traceability

Food Authentication and Traceability
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOK Food Authentication and Traceability

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents

Handbook of Food Analysis Two Volume Set

Handbook of Food Analysis   Two Volume Set
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 10 June 2015
GET THIS BOOK Handbook of Food Analysis Two Volume Set

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Bionanotechnology

Bionanotechnology
  • Author : Anil Kumar Anal
  • Publisher : CRC Press
  • Release : 02 February 2018
GET THIS BOOK Bionanotechnology

This book deals with a subject of high interest and importance in all sectors, including biomedical, food, agriculture, energy, and environment. Biological systems are essential in nanotechnology, and many new applications are being developed by mimicking the natural systems. Approaching these topics from an engineering perspective, the book offers insight on the details of nanoscale fabrication processes as well as cell biology. The basics of biology and chemistry, with a focus on how to engineer the behavior of molecules at

Proteomic Applications in Biology

Proteomic Applications in Biology
  • Author : Joshua Heazlewood,Christopher J. Petzold
  • Publisher : BoD – Books on Demand
  • Release : 18 January 2012
GET THIS BOOK Proteomic Applications in Biology

The past decade has seen the field of proteomics expand from a highly technical endeavor to a widely utilized technique. The objective of this book is to highlight the ways in which proteomics is currently being employed to address issues in the biological sciences. Although there have been significant advances in techniques involving the utilization of proteomics in biology, fundamental approaches involving basic sample visualization and protein identification still represent the principle techniques used by the vast majority of researchers