Proteomics in Food Science

Section 1. Application to Plants — Cereals, Nuts, Pulses, and Fruits

Chapter 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
• 1.4. Perspectives

Chapter 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
• 2.5. Conclusions and Future Outlook

Chapter 3. Proteomics as a Tool to Understand Maize Biology and to Improve Maize Crop

• 3.1. Introduction
• 3.2. Proteomics of Maize Development
• 3.3. Stress-Associated Maize Proteomics
• 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

Chapter 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 Flour
• 4.8. 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

Chapter 5. Barley Grain Proteomics

• 5.1. Introduction
• 5.2. Proteomic Analysis Techniques Used in Analysis of Barley, Barley Malt, and Beer
• 5.3. Barley Grain and Malting Barley Proteome
• 5.4. Abiotic and Biotic Stress in Barley
• 5.5. Beer Proteomics
• 5.6. Conclusions and Final Remarks

Chapter 6. Proteomics of Soybean Plants

• 6.1. Introduction
• 6.2. Soybean Development and Cultivation
• 6.3. Soybean as a Food Material
• 6.4. Conclusions

Chapter 7. Proteomics of Hazelnut (Corylus avellana)

• 7.1. Introduction
• 7.2. Protein Family Classification and Functional Annotation
• 7.3. Molecular Characterization and Proteomics
• 7.4. Hazelnut Allergens
• 7.5. Detection of “Hidden” Hazelnut Allergens: Proteomic-Based Methods
• 7.6. Conclusions

Chapter 8. Proteomic as a Tool to Study Fruit Ripening

• 8.1. Introduction
• 8.2. Proteomics and Ripening of Climacteric Fruits
• 8.3. Proteomics and Ripening of Nonclimacteric Fruits
• 8.4. Commonly Regulated Proteins During Fruit Ripening
• 8.5. Conclusions and Future Perspectives

Section 2. Application to Farm Animals – Meats, Dairy, and Eggs

Chapter 9. From Farm to Fork: Proteomics in Farm Animal Care and Food Production

• 9.1. Introduction
• 9.2. General Aspects
• 9.3. Animal/Veterinary Aspects
• 9.4. Production Aspects
• 9.5. Outlook

Chapter 10. Proteomics of Color in Fresh Muscle Foods

• 10.1. Introduction
• 10.2. Proteomics Applied to Meat Color
• 10.3. Myoglobin Chemistry
• 10.4. Lipid Oxidation–Induced Myoglobin Oxidation
• 10.5. Primary Structure of Myoglobins
• 10.6. Role of Muscle Proteome in Fresh Meat Color
• 10.7. Conclusions

Chapter 11. Proteomic Investigations of Beef Tenderness

• 11.1. Introduction
• 11.2. Proteomics in the Field of Meat Science and Investigations on Beef Tenderness
• 11.3. Protein Biomarkers of Meat Tenderness
• 11.4. Protein Biomarkers and Their Role in Determining Beef Tenderness
• 11.5. Conclusions and Future Prospects

Chapter 12. Protein Modifications in Cooked Pork Products

• 12.1. Introduction
• 12.2. Proteomic Studies of Cooked Meat Products
• 12.3. Spot Identification by MALDI–TOF MS
• 12.4. Supramolecular Rebuilding of Meat Proteins in Cooked Pork Products
• 12.5. Conclusions

Chapter 13. Poultry and Rabbit Meat Proteomics

• 13.1. Introduction
• 13.2. Poultry Muscle and Meat Proteomics: A Tool to Study Muscle Growth and Allow Breed Differentiation
• 13.3. Poultry Muscle and Meat Proteomics: A Tool to Study Restraint- and Transport-Derived Stress
• 13.4. Proteomics and Poultry Meat: The Special Case of Foie Gras
• 13.5. Rabbit Muscle and Meat Proteomics
• 13.6. Conclusions and Future Perspectives

Chapter 14. Using Peptidomics to Determine the Authenticity of Processed Meat

• 14.1. Introduction
• 14.2. Authenticity Issues
• 14.3. Protein and Peptide Discrimination
• 14.4. Analytical Approaches
• 14.5. Authentication of Processed Meat
• 14.6. Authentication of Proteins of Nonmeat Origin
• 14.7. Conclusions

Chapter 15. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments

• 15.1. Introduction
• 15.2. Single Protein-Centered Characterization of the Modifications Induced by Thermal Treatments
• 15.3. Proteomic Characterization of the Modifications Induced by Thermal Treatments
• 15.4. Shotgun Proteomic Characterization of the Modifications Induced by Thermal Treatments
• 15.5. Conclusions and Future Outlook

Chapter 16. Proteomics of Egg White

• 16.1. Introduction
• 16.2. Egg White Proteins in the Preproteomic Era
• 16.3. Basic Proteomic Studies of Egg White
• 16.4. Comparative Egg White Proteomics
• 16.5. Egg White Proteins in Other Egg Compartments
• 16.6. Proteomics Applied to Posttranslational Modifications of Egg White Proteins
• 16.7. Proteomic Analysis of Egg White Allergens in Food

Section 3. Application to Aquaculture

Chapter 17. Proteomics in Aquaculture: Quality and Safety

• 17.1. Proteomics Technologies Applied to Aquaculture
• 17.2. Proteomics to Evaluate Quality of Aquaculture Species
• 17.3. Proteomics to Assess the Potential Risks Associated to Aquaculture
• 17.4. Future Perspectives

Chapter 18. Proteomics to Assess Fish Quality and Bioactivity

• 18.1. Introduction
• 18.2. Proteomics to Evaluate Fish Quality
• 18.3. Proteomics to Evaluate the Bioactivity of Fish
• 18.4. Conclusions and Final Considerations

Chapter 19. Proteomic Identification of Commercial Fish Species

• 19.1. Introduction
• 19.2. Traditional Molecular Strategies for the Identification of Commercial Fish Species
• 19.3. Proteomic Methodologies for the Identification of Commercial Fish Species
• 19.4. Conclusions and Future Outlook

Chapter 20. Food Authentication of Seafood Species

• 20.1. Introduction
• 20.2. Gel-Based Methods
• 20.3. MS-Based Methods
• 20.4. Future Trends

Chapter 21. Proteomic Analysis of Disease in Sydney Rock Oysters

• 21.1. Introduction
• 21.2. Proteomic Analysis of Diseases in Oysters
• 21.3. Case Study—Recent Work in Our Laboratory on Winter Mortality Disease
• 21.4. Oyster Selective Breeding Programs
• 21.5. Conclusions and Future Outlook

Section 4. Processed Foods

Chapter 22. Proteomics of Fermented Milk Products

• 22.1. Introduction
• 22.2. Qualitative and Quantitative Proteomic Tools Used to Study Milk Fermented Products
• 22.3. Techno-Functionalities of Dairy Microorganisms Through the Prism of Proteomics
• 22.4. Peptidomics of Fermented Milk Products
• 22.5. Probiotics Dairy Microorganisms: How Bacteria Express Their Health Benefits
• 22.6. Future Challenges

Chapter 23. Proteomic Analysis of Beer

• 23.1. Introduction
• 23.2. The Origin of Proteins and Peptides in Beer
• 23.3. The Characterization of Beer Proteome
• 23.4. Technological Role of Beer Polypeptides
• 23.5. Immunological Aspects of Beer Proteins and Peptides

Chapter 24. Proteomics of Grapevines and Wines

• 24.1. Introduction
• 24.2. Proteomics Methodologies in Food Products
• 24.3. Additives in Wine
• 24.4. Proteomics of Grapevine Berries
• 24.5. Proteomics of Wine and Other Alcoholic Beverages
• 24.6. Conclusions

Section 5. Food Spoilage, Pathogenic Organisms and Allergens

Chapter 25. Proteomics of Food Spoilage Pathogens

• 25.1. Introduction
• 25.2. MALDI-TOF MS Fingerprinting for Bacterial Identification of Food Spoilage Pathogens
• 25.3. Foodborne Pathogen Detection by LC-ESI-MS
• 25.4. Typing of Food Spoilage Pathogens by Proteomics

Chapter 26. Biotyping Meets Proteomics: Mass Spectrometry-Based Approaches for Characterization of Microorganisms

• 26.1. Introduction
• 26.2. Library-Based Approach
• 26.3. Proteomics-Based Approaches

Chapter 27. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp.

• 27.1. Introduction—An Overview of Campylobacter
• 27.2. The Adaptive Tolerance Response (ATR) of Campylobacter
• 27.3. Sample Preparation for Proteomics Analyses
• 27.4. Subproteomic Approaches for Campylobacter Analysis
• 27.5. Posttranslational Modifications (PTMs)
• 27.6. Conclusions

Chapter 28. Proteomic Approaches for Allergen Analysis in Crop Plants

• 28.1. Introduction
• 28.2. Allergen Identification in Crop Plants
• 28.3. Determining the Qualitative and Quantitative Variability of Allergens Among Crop Plants
• 28.4. Proteomics for the Assessment of Allergenicity in GM Crop Plants
• 28.5. Conclusions

Chapter 29. Detection of Microbial Toxins by -Omics Methods: A Growing Role of Proteomics

• 29.1. Introduction—Bacterial Foodborne Pathogens and Their Toxins
• 29.2. High-Throughput Technologies for Detection of Bacterial Foodborne Pathogens and Their Toxins
• 29.3. Gene Expression Analysis—Transcriptomics, Proteomics
• 29.4. Proteomics of Food Pathogen Fungi and Mycotoxins
• 29.5. Marine Biotoxins