Proteomics in food science : from farm to fork / edited by Michelle L. Colgrave.

Includes bibliographical references and index.

Vendor-supplied metadata.

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.

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.

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.

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.

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.

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.