rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Proteomics in food science
    sub title: from farm to fork
  name:
    name part: Colgrave, Michelle L.
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (515 pages) : illustrations
  abstract: 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.
  table of contents: 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
  table of contents: 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
  table of contents: 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
  table of contents: 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
  table of contents: 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
  note: edited by Michelle L. Colgrave.
  note: Includes bibliographical references and index.
  subject:
    topic: Proteomics
  subject:
    topic: Proteomics
  subject:
    topic: Protéomique
  subject:
    topic: SCIENCE
    topic: Life Sciences
    topic: Biochemistry
  subject:
    topic: Proteomics
  classification: QP551
  classification: 572.6
  identifier: 9780128040072
  identifier: 9780128040577
  identifier: 0128040572
  identifier: 0128040076
  identifier: 2016963437
  identifier: 1004870 MIL
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NZHMA
    record creation date: 170406
    record change date: 20260327154625.2
    record identifier: in00005764554
    language of cataloging:
      language term: eng