Proteomics in Food Science
From Farm to Fork
Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
| Author: | ISBN: | 9780128040577 | |
| Publisher: | Elsevier Science | Publication: | April 3, 2017 |
| Imprint: | Academic Press | Language: | English |
| Author: | |
| ISBN: | 9780128040577 |
| Publisher: | Elsevier Science |
| Publication: | April 3, 2017 |
| Imprint: | Academic Press |
| Language: | English |
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: 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
