Foodomics : Advanced Mass Spectrometry in Modern Food Science and Nutrition.

• Κύριος συγγραφέας: Cifuentes, A.
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York : Wiley, 2013.
• Σειρά: Wiley-Interscience series on mass spectrometry.
• Θέματα: Food > Analysis.; Mass spectrometry.; Medical.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

This book introduces the principles of foodomics through the review of advanced Mass Spectrometry (MS) technologies applied to this new discipline. The coverage details specific ""omics"" approaches based on MS technologies that have been (or can be) applied in foodomics, providi...

Πίνακας περιεχομένων:

• Cover; Wiley Series on Mass Spectrometry; Title Page; Copyright; Dedication; Preface; Contributors; Chapter 1: Foodomics: Principles and Applications; 1.1 INTRODUCTION TO FOODOMICS; 1.2 FOODOMICS APPLICATIONS: CHALLENGES, ADVANTAGES, AND DRAWBACKS; 1.3 FOODOMICS, SYSTEMS BIOLOGY, AND FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES; Chapter 2: Next Generation Instruments and Methods for Proteomics; 2.1 INTRODUCTION; 2.2 EMERGING METHODS IN PROTEOMICS; 2.3 THE MOVE FROM SHOTGUN TO TARGETED PROTEOMICS APPROACHES; 2.4 NEW INSTRUMENTAL METHODS FOR PROTEOMICS; 2.5 BIOINFORMATICS TOOLS; REFERENCES.
• Chapter 3: Proteomic-based Techniques for the Characterization of Food Allergens3.1 INTRODUCTION: WHAT IS FOOD ALLERGY?; 3.2 FOOD ALLERGY: FEATURES AND BOUNDARIES OF THE DISEASE; 3.3 IMMUNOPATHOLOGY OF FOOD ALLERGY AND ROLE OF PROTEOMICS; 3.4 IDENTIFICATION OF FOOD ALLERGY EPITOPES; 3.5 EXPRESSION PROTEOMICS AND FUNCTIONAL PROTEOMICS IN FOOD ALLERGY; 3.6 IDENTIFICATION OF ALLERGENS IN TRANSFORMED PRODUCTS; 3.7 CONCLUDING REMARKS; REFERENCES; Chapter 4: Examination of the Efficacy of Antioxidant Food Supplements using Advanced Proteomics Methods; 4.1 INTRODUCTION.
• 4.2 METHODS FOR STUDYING THE EFFICACY OF ANTIOXIDANTS4.3 STRATEGIES USED FOR PROTEOMIC ANALYSIS OF CARBONYLATED PROTEINS AND THE IMPACT OF ANTIOXIDANTS; 4.4 STUDYING OXIDATION MECHANISMS; 4.5 QUANTIFICATION OF CARBONYLATION SITES; 4.6 BIOMEDICAL CONSEQUENCE OF PROTEIN OXIDATION AND THE IMPACT OF ANTIOXIDANTS; 4.7 REDOX PROTEOMICS AND TESTING THE EFFICACY OF ANTIOXIDANTS; REFERENCES; Chapter 5: Proteomics in Food Science; 5.1 PROTEOMICS; 5.2 APPLICATIONS IN FOOD SCIENCE; 5.3 SPECIES IDENTIFICATION AND GEOGRAPHIC ORIGIN; 5.4 DETECTION AND IDENTIFICATION OF SPOILAGE AND PATHOGENIC MICROORGANISMS.
• 5.5 CHANGES DURING FOOD STORAGE AND PROCESSING AND THEIR RELATIONSHIP TO QUALITY5.6 PROTEOMICS DATA INTEGRATION TO EXPLORE FOOD METABOLIC PATHWAYS AND PHYSIOLOGICAL ACTIVITY OF FOOD COMPONENTS; 5.7 NUTRIPROTEOMICS; 5.8 FINAL CONSIDERATIONS AND FUTURE TRENDS; REFERENCES; Chapter 6: Proteomics in Nutritional Systems Biology: Defining Health; 6.1 INTRODUCTION; 6.2 FROM FOOD PROTEINS TO NUTRIPROTEOMICS; 6.3 NUTRITIONAL PEPTIDE AND PROTEIN BIOACTIVES; 6.4 NUTRITIONAL PEPTIDE AND PROTEIN BIOMARKERS; 6.5 ECOSYSTEM-LEVEL UNDERSTANDING OF NUTRITIONAL HOST HEALTH; 6.6 CONCLUSIONS AND PERSPECTIVES.