ENGLISH

Proteomics in Food Science: from farm to fork

By Michelle Lisa Colgrave

Book information

Publisher
Elsevier Academic Press
Year
2017
ISBN
0128040076, 978-0-12-804007-2, 9780128040577, 0128040572
Language
english
Format
PDF
Filesize
8 MB (8452410 bytes)
Edition
1
Pages
538\540
Time added
2017-04-22 03:00:00

Description

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 platformsPresents 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 allergensCovers major pathogens of concern e.g., Salmonella and applications to animal husbandry

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