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Food Proteomics
Technological Advances, Current Applications and Future Perspectives
- 1st Edition - June 2, 2022
- Editors: Maria Lopez Pedrouso, Daniel Franco Ruiz, Jose M. Lorenzo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 0 8 8 9 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 0 8 9 0 - 0
Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues… Read more
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Request a sales quoteFood 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
Researchers, professionals from the industry. Researchers to extend their knowledge about molecular mechanisms in living organisms or the transformation of proteins across the food process. Professionals from food industry to introduce new analytical tools and specific protein biomarkers to control the food safety and quality. Additionally, biopeptides with beneficial activities could be prepared in functional foods
- Cover Image
- Title Page
- Copyright
- Table of Contents
- Contributors
- About the editors
- Preface
- Chapter 1 Introduction Food proteomics: technological advances, current applications and future perpectives
- 1.1 Importance of the food industry and emerging trends in food science
- 1.2 An overview of technological applications based on food proteins
- 1.3 Why proteomics?
- References
- Section I Technological advances in food proteomics
- Chapter 2 Quantitative proteomics by mass spectrometry in food science
- 2.1 Introduction
- 2.2 Proteomics
- 2.3 Proteomic workflows
- 2.4 Sample preparation
- 2.5 Gel-based or mass spectrometry based approaches
- 2.6 Quantitative proteomics in food
- 2.7 Conclusions and future trends
- References
- Chapter 3 Technological developments of food peptidomics
- 3.1 Introduction
- 3.2 What type of peptides can we found in food matrices?
- 3.3 Identification of food peptides
- 3.4 Current workflows in peptide identification
- 3.5 Quantification strategies in food peptidomics
- 3.6 Applications and future trends in food peptidomics
- Acknowledgements
- References
- Section II Applications of proteomic in food sciences
- Chapter 4 Proteomic advances in crop improvement
- 4.1 Introduction
- 4.2 Definition and composition of vegetables
- 4.3 Cereals proteins. Content and classification
- 4.4 Scope of vegetable and cereal proteins in agriculture and food
- 4.5 Concept of proteomics and different approaches to proteome analysis
- 4.6 Application of proteomics in the improvement of cereal and vegetable crops
- 4.7 Conclusions
- Acknowledgment
- References
- Chapter 5 Proteomic advances in seafood and aquaculture
- 5.1 Introduction
- 5.2 Proteomics of aquatic organisms and their pathogens
- 5.3 Conclusions
- Funding
- References
- Chapter 6 Proteomics advances in beef production
- 6.1 Introduction
- 6.2 Proteomics to investigate cattle breeding, animal performances, and rearing practices
- 6.3 Proteomics to investigate beef quality and impact of post-slaughter effects: a focus on electrical stimulation and aging
- 6.4 Brief overview on proteomics of meat quality traits and discovery of biomarkers: a focus on beef tenderness and color
- 6.5 Conclusions
- Acknowledgments
- References
- Chapter 7 Proteomic advances in poultry science
- 7.1 Introduction
- 7.2 Egg proteomics
- 7.3 Growth performance
- 7.4 Meat quality attributes
- 7.5 Meat quality defects
- 7.6 Infectious disease
- 7.7 Future directions
- 7.8 Conclusions
- References
- Chapter 8 Current trends in proteomic development towards milk and dairy products
- 8.1 Introduction
- 8.2 Milk proteins
- 8.3 Milk proteomics
- 8.4 Conclusions
- References
- Section III Applications of proteomic in food challenges
- Chapter 9 Proteomic analysis of food allergens
- 9.1 Introduction
- 9.2 Immunological mechanism of food allergies
- 9.3 Food allergens
- 9.4 Conclusions
- References
- Chapter 10 Proteomic approaches for authentication of foods of animal origin
- 10.1 Introduction
- 10.2 Proteomic approaches
- 10.3 Authentication of animal origin foods
- 10.4 Conclusion
- References
- Chapter 11 Application of proteomics to the identification of foodborne pathogens
- 11.1 Introduction
- 11.2 Proteomics strategies: discovery and targeted proteomics
- 11.3 Discovery proteomics for the identification of foodborne pathogens
- 11.4 Targeted proteomics for the identification of foodborne pathogens
- 11.5 Concluding remarks and future directions
- Author contributions
- Funding
- Conflicts of interest
- References
- Chapter 12 Peptidomic approach for analysis of bioactive peptides
- 12.1 Peptidomic: definition
- 12.2 Sample preparation and protein isolation
- 12.3 Peptide purification
- 12.4 Peptide detection and data analysis
- 12.5 In silico analysis of bioactive peptides
- 12.6 Key findings
- Acknowledgments
- References
- Index
- No. of pages: 414
- Language: English
- Edition: 1
- Published: June 2, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780323908894
- eBook ISBN: 9780323908900
MP
Maria Lopez Pedrouso
María López Pedrouso is a researcher in the field of food proteomics. She currently is a technical assistant in the University of Santiago de Compostela (Spain). Her research is focused on the search of protein biomarkers and to extend the knowledge at molecular level in relation to food quality. She also has wide experience in vegetable, fish and meat products throughout her career. In this sense, she is an author of 30 scientific papers in recognized international journals, 6 book chapters and 9 posters at international congresses.
Affiliations and expertise
Researcher, Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, SpainDR
Daniel Franco Ruiz
Dr. Daniel Franco Ruiz, Meat Technological Center of Galicia, Ourense, Spain. Biography: Daniel José Franco Ruiz has a Master in Chemical Engineering. He worked as a technologist in the Marine Research Institute of Vigo and Agricultural Research Center of Mabegondo. Currently, he is the Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He published more than 140 scientific articles in indexed international journals, more than 180 communications to congresses, mostly international. His main lines of investigation are: 1) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from by-products; 2) Identifying proteomic and genetic biomarkers associated with pre-slaughter stress and their consequences for meat quality; 3) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, the replacement of fat, or incorporating functional compounds.
Affiliations and expertise
Head of Research, Meat Technological Center of Galicia, Ourense, SpainJL
Jose M. Lorenzo
José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products.
Affiliations and expertise
Head of Research, Meat Technology Centre of Galicia, Ourense, SpainRead Food Proteomics on ScienceDirect