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Proteomics In Food Science

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Proteomics in Food Science

Proteomics in Food Science Book
Author : Michelle Lisa Colgrave
Publisher : Academic Press
Release : 2017-04-03
ISBN : 0128040572
Language : En, Es, Fr & De

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Book Description :

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. Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry

Proteomics in Foods

Proteomics in Foods Book
Author : Fidel Toldrá,Leo M. L. Nollet
Publisher : Springer Science & Business Media
Release : 2012-12-16
ISBN : 1461456266
Language : En, Es, Fr & De

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Book Description :

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.

Foodomics

Foodomics Book
Author : Alejandro Cifuentes
Publisher : John Wiley & Sons
Release : 2013-02-05
ISBN : 1118537351
Language : En, Es, Fr & De

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Book Description :

Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

Foodomics

Foodomics Book
Author : Jorge Barros-Velázquez
Publisher : Royal Society of Chemistry
Release : 2021-03-31
ISBN : 1788018842
Language : En, Es, Fr & De

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Book Description :

Presents the most updated information on the main methodologies and technological platforms involved in foodomics.

OMICs Technologies

OMICs Technologies Book
Author : Noureddine Benkeblia
Publisher : CRC Press
Release : 2012-01-24
ISBN : 1439837066
Language : En, Es, Fr & De

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Book Description :

Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences. In this volume, an international panel of researchers examines the rise of these new technologies—including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics—and describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools. Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition.

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods Book
Author : Debasis Bagchi,Anand Swaroop,Manashi Bagchi
Publisher : John Wiley & Sons
Release : 2015-09-25
ISBN : 1118930460
Language : En, Es, Fr & De

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Book Description :

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutriethics and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals.

Nutrigenomics and Proteomics in Health and Disease

Nutrigenomics and Proteomics in Health and Disease Book
Author : Yoshinori Mine,Kazuo Miyashita,Fereidoon Shahidi
Publisher : John Wiley & Sons
Release : 2009-04-13
ISBN : 9780813807171
Language : En, Es, Fr & De

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Book Description :

Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi), this book compiles the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.

Proteomics for Food Authentication

Proteomics for Food Authentication Book
Author : Leo M.L. Nollet,Semih Ötleş
Publisher : CRC Press
Release : 2020-05-28
ISBN : 0429537506
Language : En, Es, Fr & De

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Book Description :

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Comprehensive Foodomics

Comprehensive Foodomics Book
Author : Anonim
Publisher : Elsevier
Release : 2020-11-12
ISBN : 0128163968
Language : En, Es, Fr & De

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Book Description :

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Nutrigenomics and Proteomics in Health and Disease

Nutrigenomics and Proteomics in Health and Disease Book
Author : Martin Kussmann,Patrick J. Stover
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1119098831
Language : En, Es, Fr & De

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Book Description :

"This volume brings together leading experts in the areas of nutrition, nutrigenomics, metabolic programming, food-based bioactive dietary components and the gut microbiome, as well as those expert in the application of innovative tools and methods for statistical and biological network analysis, which are now at the forefront of nutritional and biomedical sciences. The articles provide a roadmap for the integration of normative science methods and approaches with more comprehensive systems biology-based investigations that deploy a multitude of omic platforms. This integration is essential to escape the bottleneck in knowledge generation by applying decades of knowledge of nutrients and their function to comprehensive omics and clinical data acquisition, processing, visualization, and interpretation. Achieving a systems-level understanding of nutrient function in health and disease will usher in an age of precision nutrition in support of maximizing human health and potential"--

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality Book
Author : Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha
Publisher : CRC Press
Release : 2021-04-14
ISBN : 1000376397
Language : En, Es, Fr & De

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Book Description :

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

ADVANCES IN FOOD SCIENCE AND NUTRITION

ADVANCES IN FOOD SCIENCE AND NUTRITION Book
Author : Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed,K.Santhi and T.Poongodi Vijayakumar,Faisal Rashid Sofi, Kawkabul Sabha Nissar, Prakash Chandra Nayak, Adnan Amin, Girja Phadke, Monisa Malik,Deepa.M and Poongodi Vijayakumar.T,Mandeep Kaur, H.K. Sharma,Anil Bukya and T.Poongodi Vijayakumar,TIDJANI A, DOUTOUM A A, AGUID MN, BECHIR M,Adnan Amin, NajmusSaqib, Mudassir Azhar, Faisal Rashid Sofi, Prakash Chandra Nayak, K. SabhaNissar
Publisher : SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
Release : 2013-06-10
ISBN : 9785223167
Language : En, Es, Fr & De

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Book Description :

It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response. Chapter 1 It contains an introduction to general aspects which covers the chemical properties for food, nutritional properties of proteins and functional properties of foods. It covers some factors that affect the functionality of protein. The paper discusses the importance of these functions when preparing food formulations. Chapter 2 This chapter is mainly focused on pasting properties of starch. It includes determining its applications in food processing and other industries. Details of the RVA as tool for obtaining information related to apparent viscosity. Pasting properties have been used to predict the end use quality of various products. Chapter 3 Chapter includes the details of various types of phenolic compounds, extraction, significance and antioxidative action of phenolic compounds. This topic based on natural phenolic compounds with antioxidant activity such as grape seed extract, rosemary extract, tea, catechin and tannins etc. The main purpose of using an antioxidant as a food additive is to maintain the quality of that food and to extend its shelf life rather than improving the quality of the food. Chapter 4 The chapter includes basic information on edible film-coating formulation, Specific requirements, properties, methods of application to food surfaces. Topic will also give information about the advantages and disadvantages of edible film. Chapter 5 The chapter has more focus on carrot production, cultivation, harvesting and post harvest management. It gives information about nutritional significance and changes occur during storage. Chapter 6 The chapter gives more information about the application of integrated nutrigenomics approach in nutritional sciences. It also emphasized for accelerated implementation of mechanistic knowledge in food design. It gives an application and modification approaches of proteomic to analyze the complexity of food protein modification in the area of general food science and quality assurance. Chapter 7 The topic includes the details of coping difficult conditions in the Sahel by mobile pastoralist communities in the Lake Chad area. It gives the basic recommendations for Food Insecurity in Africa and particularly in Sahel area. Chapter 8 The topic concludes spirulina share his remarkable qualities, ease of culture and safety can be an effective and lasting solution to the problems of malnutrition. It gives the details of the pilot project for the development of industry of “Dihe”. Chapter 9 The chapter includes raw materials, process, packaging, PFA specification, types, and health benefits of Pickles. It gives an idea to overcome protein based malnutrition by providing nutrient security by means of pickle. Dr. YASHI SRIVASTAVA Editor- In- Chief Queen’s College of Food Technology & Research Foundation Aurangabad, India-431001

Proteomics Applications in Food Science

Proteomics Applications in Food Science Book
Author : Valeria Severino
Publisher : Delve Publishing
Release : 2017-11
ISBN : 9781773611365
Language : En, Es, Fr & De

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Book Description :

In the last decades, proteomics has rapidly advanced with novel developments and cutting-edge approaches, resulting in reliable platforms widely used for several purposes. Among others, food science represents one of the most dynamic and growing research areas in which proteomics is extensively applied. Food proteomics is commonly used to characterize raw materials, determine the food composition and evaluate the relationship between the food protein content and the nutritional properties. Moreover, quality control during food production can be monitored with proteomics, along with food traceability, quality and safety, in particular by detecting the presence of allergens or contaminants. Considering the complexity of food matrices and the elevated variability of food-associated proteins and peptides, it is hard to choose a single proteomic strategy. Often, a combination of multiple techniques achieves the better results, with proteomic approaches well adapted to each problem. This book covers several aspects of proteomics in food science, highlighting a range of methods and applications for analyzing the food composition, the presence of specific allergens or microorganisms, and for evaluating food identity and quality. To this aim, the book is organized into three Sections. In Section 1 are reviewed technical aspects at the basis of proteomics, focusing on concepts and challenges of proteomic analyses, sample preparation and techniques commonly used such as one- and two-dimensional electrophoresis, chromatography and mass spectrometry. In Section 2 are reported proteomic applications in food science, emphasizing on food authentication, for example producing a fingerprint typical of each food or food component. Moreover, this Section contains some interesting applications such as the identification of milk components in ancient food and the use of proteomics to evaluate ex vivo protein modifications and their effects on foods.Finally, the Section 3 focuses on proteomics and food allergies, a particularly dynamic field also called food allergenomics. Here are reported some particular proteomic applications to assess the physicochemical properties of food allergens.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118810260
Language : En, Es, Fr & De

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Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Food Proteomics

Food Proteomics Book
Author : Maria Lopez Pedrouso,Daniel Franco Ruiz,Jose M. Lorenzo
Publisher : Academic Press
Release : 2022-06-24
ISBN : 032390890X
Language : En, Es, Fr & De

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Book Description :

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. 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

Milk Proteins

Milk Proteins Book
Author : Mike Boland,Harjinder Singh,Abby Thompson
Publisher : Academic Press
Release : 2014-07-08
ISBN : 0124051758
Language : En, Es, Fr & De

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Book Description :

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Principles of Proteomics

Principles of Proteomics Book
Author : Richard Twyman
Publisher : Garland Science
Release : 2004-05-01
ISBN : 0203507398
Language : En, Es, Fr & De

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Book Description :

Principles of Proteomics is designed specifically to explain the different stages of proteomic analysis, their complexities and their jargon to students and researchers in a non-technical overview of the field. The author describes the broad range of problems which proteomics can address, including structural proteomics, interaction proteomics, protein modification analysis and functional proteomics. Methodologies are described in user-friendly language, from the more traditional two-dimensional gel electrophoresis to the new developments in protein chip technologies. These are well presented in the context of overall strategies which can be adopted to address the different aspects of large-scale protein analysis.

Computation in BioInformatics

Computation in BioInformatics Book
Author : S. Balamurugan,Anand T. Krishnan,Dinesh Goyal,Balakumar Chandrasekaran,Boomi Pandi
Publisher : John Wiley & Sons
Release : 2021-12-14
ISBN : 1119654718
Language : En, Es, Fr & De

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Book Description :

Bioinformatics is a platform between the biology and information technology. The book covers a broad spectrum of the bioinformatics fields starting from the basic principles, concepts, and multidisciplinary application areas. It comprises a collection of chapters describing the role of bioinformatics in drug design and discovery including the molecular modeling aspects; chapters detailing topics such as silico design, protein modeling, DNA Microarray Analysis, DNA-RNA barcoding, gene sequencing; specialized topics such as bioinformatics in cancer detection, genomics, proteomics, machine learning, covalent approaches in drug design

Alternative Proteins

Alternative Proteins Book
Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Release : 2022-01-21
ISBN : 1000510743
Language : En, Es, Fr & De

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Book Description :

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Proteomics for Biological Discovery

Proteomics for Biological Discovery Book
Author : Timothy D. Veenstra,John R. Yates
Publisher : John Wiley & Sons
Release : 2006-06-12
ISBN : 0470007737
Language : En, Es, Fr & De

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Book Description :

Written by recognized experts in the study of proteins, Proteomics for Biological Discovery begins by discussing the emergence of proteomics from genome sequencing projects and a summary of potential answers to be gained from proteome-level research. The tools of proteomics, from conventional to novel techniques, are then dealt with in terms of underlying concepts, limitations and future directions. An invaluable source of information, this title also provides a thorough overview of the current developments in post-translational modification studies, structural proteomics, biochemical proteomics, microfabrication, applied proteomics, and bioinformatics relevant to proteomics. Presents a comprehensive and coherent review of the major issues faced in terms of technology development, bioinformatics, strategic approaches, and applications Chapters offer a rigorous overview with summary of limitations, emerging approaches, questions, and realistic future industry and basic science applications Discusses higher level integrative aspects, including technical challenges and applications for drug discovery Accessible to the novice while providing experienced investigators essential information Proteomics for Biological Discovery is an essential resource for students, postdoctoral fellows, and researchers across all fields of biomedical research, including biochemistry, protein chemistry, molecular genetics, cell/developmental biology, and bioinformatics.