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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.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.