Download or read book Proteomics in Foods written by Fidel Toldrá and published by Springer Science & Business Media. This book was released on 2012-12-16 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Proteomics in Food Science written by Michelle Lisa Colgrave and published by Academic Press. This book was released on 2017-04-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Proteomics written by Maria Lopez Pedrouso and published by Academic Press. This book was released on 2022-06-02 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Nutrigenomics and Proteomics in Health and Disease written by Yoshinori Mine and published by John Wiley & Sons. This book was released on 2009-04-13 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi), this book compiles the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.

Download or read book Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods written by Debasis Bagchi and published by John Wiley & Sons. This book was released on 2015-10-12 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Proteomics in Food Science written by Michelle Lisa Colgrave and published by Academic Press. This book was released on 2017-04-03 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Nutrigenomics and Proteomics in Health and Disease written by Martin Kussmann and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro and in vivo models with regard to their translatability into human phenotypes, and normative science methods and approaches have been complemented by more comprehensive systems biology-based investigations, deploying a multitude of omic platforms in an integrated fashion. Innovative tools and methods for statistical treatment and biological network analysis are also now included.

Download or read book Foodomics written by Alejandro Cifuentes and published by John Wiley & Sons. This book was released on 2013-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

Download or read book Proteomics for Food Authentication written by Leo M.L. Nollet and published by CRC Press. This book was released on 2020-05-07 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Food Proteins and Peptides Emerging Biofunctions Food and Biomaterial Applications written by Chibuike C. Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-09 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Download or read book Comprehensive Foodomics written by and published by Elsevier. This book was released on 2020-11-12 with total page 2444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Download or read book Analysis of Food Toxins and Toxicants 2 Volume Set written by Yiu-Chung Wong and published by John Wiley & Sons. This book was released on 2017-09-25 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Download or read book Proteomics Applied to Foods written by Pasquale Ferranti and published by Humana. This book was released on 2024-09-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Principles of Proteomics written by Richard Twyman and published by Garland Science. This book was released on 2004-05-01 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Proteomics is designed specifically to explain the different stages of proteomic analysis, their complexities and their jargon to students and researchers in a non-technical overview of the field. The author describes the broad range of problems which proteomics can address, including structural proteomics, interaction proteomics, protein modification analysis and functional proteomics. Methodologies are described in user-friendly language, from the more traditional two-dimensional gel electrophoresis to the new developments in protein chip technologies. These are well presented in the context of overall strategies which can be adopted to address the different aspects of large-scale protein analysis.

Download or read book ADVANCES IN FOOD SCIENCE AND NUTRITION written by Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed and published by SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA. This book was released on 2013-06-10 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response. Chapter 1 It contains an introduction to general aspects which covers the chemical properties for food, nutritional properties of proteins and functional properties of foods. It covers some factors that affect the functionality of protein. The paper discusses the importance of these functions when preparing food formulations. Chapter 2 This chapter is mainly focused on pasting properties of starch. It includes determining its applications in food processing and other industries. Details of the RVA as tool for obtaining information related to apparent viscosity. Pasting properties have been used to predict the end use quality of various products. Chapter 3 Chapter includes the details of various types of phenolic compounds, extraction, significance and antioxidative action of phenolic compounds. This topic based on natural phenolic compounds with antioxidant activity such as grape seed extract, rosemary extract, tea, catechin and tannins etc. The main purpose of using an antioxidant as a food additive is to maintain the quality of that food and to extend its shelf life rather than improving the quality of the food. Chapter 4 The chapter includes basic information on edible film-coating formulation, Specific requirements, properties, methods of application to food surfaces. Topic will also give information about the advantages and disadvantages of edible film. Chapter 5 The chapter has more focus on carrot production, cultivation, harvesting and post harvest management. It gives information about nutritional significance and changes occur during storage. Chapter 6 The chapter gives more information about the application of integrated nutrigenomics approach in nutritional sciences. It also emphasized for accelerated implementation of mechanistic knowledge in food design. It gives an application and modification approaches of proteomic to analyze the complexity of food protein modification in the area of general food science and quality assurance. Chapter 7 The topic includes the details of coping difficult conditions in the Sahel by mobile pastoralist communities in the Lake Chad area. It gives the basic recommendations for Food Insecurity in Africa and particularly in Sahel area. Chapter 8 The topic concludes spirulina share his remarkable qualities, ease of culture and safety can be an effective and lasting solution to the problems of malnutrition. It gives the details of the pilot project for the development of industry of “Dihe”. Chapter 9 The chapter includes raw materials, process, packaging, PFA specification, types, and health benefits of Pickles. It gives an idea to overcome protein based malnutrition by providing nutrient security by means of pickle. Dr. YASHI SRIVASTAVA Editor- In- Chief Queen’s College of Food Technology & Research Foundation Aurangabad, India-431001

Download or read book Peptidomics written by Mikhail Soloviev and published by John Wiley & Sons. This book was released on 2007-12-21 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to peptidomics- a hands-on lab reference The first truly comprehensive book about peptidomics for protein and peptide analysis, this reference provides a detailed description of the hows and whys of peptidomics and how the techniques have evolved. With chapters contributed by leading experts, it covers naturally occurring peptides, peptidomics methods and new developments, and the peptidomics approach to biomarker discovery. Explaining both the principles and the applications, Peptidomics: Methods and Applications: * Features examples of applications in diverse fields, including pharmaceutical science, toxicity biomarkers, and neuroscience * Details the successful peptidomic analyses of biological material ranging from plants to mammals * Describes a cross section of analytical techniques, including traditional methodologies, emerging trends, and new techniques for high throughput approaches An enlightening reference for experienced professionals, this book is sufficiently detailed to serve as a step-by-step guide for beginning researchers and an excellent resource for students taking biotechnology and proteomics courses. It is an invaluable reference for protein chemists and biochemists, professionals and researchers in drug and biopharmaceutical development, analytical and bioanalytical chemists, toxicologists, and others.