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Proteomics in food science : from farm to fork /
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 relat...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2017.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn981764999 | ||
| 003 | OCoLC | ||
| 005 | 20231120112224.0 | ||
| 006 | m o d | ||
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| 008 | 170406s2017 enka ob 001 0 eng d | ||
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| 020 | |a 9780128040577 |q (electronic bk.) | ||
| 020 | |a 0128040572 |q (electronic bk.) | ||
| 020 | |z 9780128040072 | ||
| 020 | |z 0128040076 | ||
| 035 | |a (OCoLC)981764999 |z (OCoLC)981991868 |z (OCoLC)982097241 |z (OCoLC)982155788 |z (OCoLC)982222224 |z (OCoLC)982328845 |z (OCoLC)982391741 |z (OCoLC)1105190784 |z (OCoLC)1105569803 | ||
| 050 | 4 | |a QP551 | |
| 060 | 4 | |a 2017 F-722 | |
| 060 | 4 | |a QU 460 | |
| 072 | 7 | |a SCI |x 007000 |2 bisacsh | |
| 082 | 0 | 4 | |a 572.6 |2 23 |
| 245 | 0 | 0 | |a Proteomics in food science : |b from farm to fork / |c edited by Michelle L. Colgrave. |
| 264 | 1 | |a London : |b Academic Press, |c 2017. | |
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Vendor-supplied metadata. | |
| 505 | 0 | |a Front Cover; Proteomics in Food Science; Proteomics in Food Science: From Farm to Fork; Copyright; Contents; List of Contributors; Preface; Acknowledgments; 1 -- Application to Plants -- Cereals, Nuts, Pulses, and Fruits; 1 -- Postharvest Proteomics of Perishables; 1.1 Introduction; 1.2 Factors Affecting Postharvest Quality; 1.3 Proteome Level Responses of Perishables to Main Postharvest Abiotic Stresses; 1.3.1 Cold Storage and Heat Treatments; 1.3.2 Dehydration; 1.3.3 Controlled and/or Modified Atmosphere; 1.3.4 Light Exposure; 1.3.5 Mechanical Stress and Wounding; 1.3.6 Ozone. | |
| 505 | 8 | |a 1.3.7 Chemicals and Exogenous Treatments and Combinations1.4 Perspectives; Acknowledgments; References; 2 -- Proteomics of Rice-Our Most Valuable Food Crop; 2.1 Introduction; 2.2 Chemical and Physical Principles; 2.3 Synopsis of Analytical Techniques; 2.4 Proteomic Analysis of Stress Response in Rice; 2.4.1 Rice Is Important as Both a Food Crop and a Model Species; 2.4.2 Nutritional Component; 2.4.3 Growth and Development; 2.4.4 Temperature Stress in Rice; 2.4.5 Drought Stress in Rice; 2.4.6 Salinity Stress in Rice; 2.4.7 Biotic Stress in Rice. | |
| 505 | 8 | |a 2.4.8 Highlights From Selected Recent Studies in Rice Proteomics2.5 Conclusions and Future Outlook; Acknowledgments; References; 3 -- Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop; 3.1 Introduction; 3.2 Proteomics of Maize Development; 3.2.1 Leaf and Chloroplast Development; 3.2.2 Grain Tissue Development; 3.2.3 Pollen Tube Development; 3.2.4 Wild-Type Versus Mutant Developmental Proteomics; 3.3 Stress-Associated Maize Proteomics; 3.3.1 Maize Response to Abiotic Stress; 3.3.1.1 Temperature Stress; 3.3.1.2 Drought Stress; 3.3.1.3 Salinity. | |
| 505 | 8 | |a 3.3.2 Maize Response to Biotic Stress3.3.2.1 Fungal Pathogens; Aspergillus flavus; Fusarium pathogens; 3.3.2.2 Viral Pathogens; 3.4 Nutrient Imbalance; 3.5 Heterosis-Associated Maize Proteomes; 3.6 Seed Viability; 3.7 Safety Assessment of Genetically Modified Maize; 3.8 Maize Allergenic Proteins; References; 4 -- Proteomics of Wheat Flour; 4.1 Introduction; 4.2 Wheat Flour Proteins; 4.3 Wheat Flour Quality; 4.4 Immunogenic Potential of Wheat Flour; 4.5 Developing Proteomic Maps of Wheat Flour; 4.6 The Progression From Descriptive Proteomics to Comparative and Translational Proteomics. | |
| 505 | 8 | |a 4.7 Understanding How the Growth Environment of the Plant Affects Protein Composition of Wheat Flour4.8 Defining Protein Components of Glutenin Polymer Fractions; 4.9 Combining Genetic and Proteomic Approaches to Establish Links Between Specific Proteins and Flour Quality; 4.10 Evaluating Immunogenic Potential of Wheat Flour; 4.11 Other Proteomic Studies; References; 5 -- Barley Grain Proteomics; 5.1 Introduction; 5.1.1 The Structure of the Barley Grain; 5.1.2 Historical Background of the Barley Grain Proteome; 5.1.3 Barley Malt and Beer. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Proteomics. | |
| 650 | 1 | 2 | |a Proteomics |0 (DNLM)D040901 |
| 650 | 1 | 2 | |a Food Technology |0 (DNLM)D005524 |
| 650 | 6 | |a Prot�eomique. |0 (CaQQLa)201-0363192 | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Biochemistry. |2 bisacsh | |
| 650 | 7 | |a Proteomics. |2 fast |0 (OCoLC)fst01079785 | |
| 700 | 1 | |a Colgrave, Michelle L., |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 0128040076 |z 9780128040072 |w (OCoLC)964299833 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128040072 |z Texto completo |