Proteomics in Food Science

From Farm to Fork

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Proteomics in Food Science by , Elsevier Science
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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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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