{"product_id":"proteomics-in-food-science-from-farm-to-fork-paperback-9780128040072","title":"Proteomics in Food Science; From Farm to Fork (Paperback) 9780128040072","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eProteomics in Food Science\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFrom Farm to Fork\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA resource for industry on how to perform successful proteomics experiments on food to further research\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMichelle Lisa Colgrave (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128040072, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 5 April 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e538 pages\u003cbr\u003e23.4 x 19 x 3.3 cm, 1.09 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"...introduces a number of methods for determining the identity or composition of specific proteins in foods or cells related to food science: from edible components to spoilage organisms...designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students.\"--\u003cb\u003eActa Alimentaria\u003c\/b\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eProteomics in Food Science: From Farm to Fork\u003c\/i\u003e 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. \u003c\/p\u003e  \u003cp\u003eA 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eSection 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits \u003c\/b\u003e1. Postharvest Proteomics of Perishables 2. Proteomics of Rice—Our Most Valuable Food Crop 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop 4. Proteomics of Wheat Flour 5. Barley Grain Proteomics 6. Proteomics of Soybean Plants 7. Proteomics of Hazelnut (Corylus avellana) 8. Proteomic as a Tool to Study Fruit Ripening\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 2. Application to Farm Animals – Meats, Dairy, and Eggs \u003c\/b\u003e9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production 10. Proteomics of Color in Fresh Muscle Foods 11. Proteomic Investigations of Beef Tenderness 12. Protein Modifications in Cooked Pork Products 13. Poultry and Rabbit Meat Proteomics 14. Using Peptidomics to Determine the Authenticity of Processed Meat 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments 16. Proteomics of Egg White\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 3. Application to Aquaculture \u003c\/b\u003e17. Proteomics in Aquaculture: Quality and Safety 18. Proteomics to Assess Fish Quality and Bioactivity 19. Proteomic Identification of Commercial Fish Species 20. Food Authentication of Seafood Species 21. Proteomic Analysis of Disease in Sydney Rock Oysters\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 4. Processed Foods \u003c\/b\u003e22. Proteomics of Fermented Milk Products 23. Proteomic Analysis of Beer 24. Proteomics of Grapevines and Wines\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 5. Food Spoilage, Pathogenic Organisms and Allergens \u003c\/b\u003e25. Proteomics of Food Spoilage Pathogens 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp. 28. Proteomic Approaches for Allergen Analysis in Crop Plants 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e], Microbiology [\u003ca title=\"See our other books on Microbiology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Microbiology%20%5Bnon-medical%5D%20%5BPSG%5D%22\"\u003enon-medical PSG\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46649623478552,"sku":"9780128040072","price":103.69,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128040072.jpg?v=1694102209","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/proteomics-in-food-science-from-farm-to-fork-paperback-9780128040072","provider":"Freshly Printed Books","version":"1.0","type":"link"}