Proteomics In Foods
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Proteomics In Foods
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Author : Fidel Toldrá
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-16
Proteomics In Foods written by Fidel Toldrá and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-16 with Technology & Engineering categories.
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, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Proteomics In Food Science
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Author : Michelle Lisa Colgrave
language : en
Publisher: Academic Press
Release Date : 2017-04-03
Proteomics In Food Science written by Michelle Lisa Colgrave and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-03 with Technology & Engineering categories.
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 For Food Authentication
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2020-05-07
Proteomics For Food Authentication written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-07 with Business & Economics categories.
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, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Food Proteomics
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Author : Maria Lopez Pedrouso
language : en
Publisher: Academic Press
Release Date : 2022-06-02
Food Proteomics written by Maria Lopez Pedrouso and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-02 with Science categories.
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 vegetables species in food production and discusses important food challenges from a proteomic point-of-view. This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced. Includes precise proteomic information on a specific category Provides proteomic studies of the most common vegetable and animal species Presents proteomic methodologies, including bioinformatics for effective analysis in food science Discusses food challenges such as allergens, authentication and food safety
Proteomics Applied To Foods
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Author : Pasquale Ferranti
language : en
Publisher: Humana
Release Date : 2024-09-08
Proteomics Applied To Foods written by Pasquale Ferranti and has been published by Humana this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-09-08 with Technology & Engineering categories.
This volume illustrates advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein composition on our current understanding of availability of and micronutrients, and principles and practices of hurdle and green food proteomios. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Proteomics Applied to Foods aims to provide enables students and researchers in food science and nutrition the latest tools to advance their research and open up new areas of food and nutrition investigation.
Proteomics Applications In Food Science
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Author : Valeria Severino
language : en
Publisher: Delve Publishing
Release Date : 2017-11
Proteomics Applications In Food Science written by Valeria Severino and has been published by Delve Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11 with Food science categories.
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, along with food traceability, quality and safety, in particular by detecting the presence of allergens or contaminants. Considering the complexity of food matrices and the elevated variability of food-associated proteins and peptides, it is hard to choose a single proteomic strategy. Often, a combination of multiple techniques achieves the better results, with proteomic approaches well adapted to each problem. This book covers several aspects of proteomics in food science, highlighting a range of methods and applications for analyzing the food composition, the presence of specific allergens or microorganisms, and for evaluating food identity and quality. To this aim, the book is organized into three Sections. In Section 1 are reviewed technical aspects at the basis of proteomics, focusing on concepts and challenges of proteomic analyses, sample preparation and techniques commonly used such as one- and two-dimensional electrophoresis, chromatography and mass spectrometry. In Section 2 are reported proteomic applications in food science, emphasizing on food authentication, for example producing a fingerprint typical of each food or food component. Moreover, this Section contains some interesting applications such as the identification of milk components in ancient food and the use of proteomics to evaluate ex vivo protein modifications and their effects on foods.Finally, the Section 3 focuses on proteomics and food allergies, a particularly dynamic field also called food allergenomics. Here are reported some particular proteomic applications to assess the physicochemical properties of food allergens.
Proteomics And Food Analysis
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Author : Monica Carrera
language : en
Publisher: Mdpi AG
Release Date : 2021-12-27
Proteomics And Food Analysis written by Monica Carrera and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-27 with Science categories.
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.
Foodomics
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Author : Jorge Barros-Velázquez
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-03-31
Foodomics written by Jorge Barros-Velázquez and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-31 with Science categories.
Presents the most updated information on the main methodologies and technological platforms involved in foodomics.
Proteomics For Studying Foodborne Microorganisms And Their Impact On Food Quality And Human Health
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Author : Rosa Anna Siciliano
language : en
Publisher: Frontiers Media SA
Release Date : 2019-10-15
Proteomics For Studying Foodborne Microorganisms And Their Impact On Food Quality And Human Health written by Rosa Anna Siciliano and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with categories.
Foodborne microorganisms play a pivotal role in mediating the tight relation between food and human health from a dual perspective. In fact, notwithstanding the introduction of strict regulations and new technologies to ensure food quality and safety, foodborne pathogens continue to cause infections and diseases and represent a serious public health concern, while spoilage bacteria can severely affect food quality thus leading to major industry and commercial losses. On the other hand, probiotics positively affect human health, promoting digestion and uptake of dietary nutrients, strengthening intestinal barrier function, modulating immune response and enhancing antagonism towards pathogens. Nowadays, proteomics represents a key discipline to perform high-throughput studies in the field of food microbiology and enables the most accurate identification of complex networks of proteins involved in the cell adaptation to different growth conditions as well as in beneficial or harmful effects on human health. The present eBook offers an overview of the most up to date proteomic methodologies and further assesses the strength of proteomics in exploring different aspects of the foodborne microorganism life-style and defining biomarkers of food quality and safety.
Genomics Proteomics And Metabolomics In Nutraceuticals And Functional Foods
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Author : Debasis Bagchi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-09-25
Genomics Proteomics And Metabolomics In Nutraceuticals And Functional Foods written by Debasis Bagchi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-25 with Technology & Engineering categories.
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 created a market for functional foods and nutraceuticals. A fully updated and revised second edition, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutriethics and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals.