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.
Section 1. Technological advances in food proteomics 2.1. Quantitative proteomics by mass spectrometry in food science 2.2. Bioinformatic analysis in food science
Section 2: Applications of proteomic in food sciences 3.1. Proteomic advances in crops and fruits 3.2. Proteomic advances in seafood and aquaculture 3.3. Proteomic advances in beef production 3.4. Proteomic advances in swine industry 3.5. Proteomic advances in poultry science 3.6. Proteomic advances in milk and dairy products 3.7. Proteomic advances in novel protein foods
Section 3: Applications of proteomic in food challenges 4.1. Proteomic analysis of food allergens 4.2. Proteomics for food authentication 4.3. Application of proteomics in food safety 4.4. Peptidomic approach for analysis of bioactive peptides