An edition of Proteomics in Foods (2013)

Proteomics in Foods

Principles and Applications

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Last edited by ImportBot
September 13, 2021 | History
An edition of Proteomics in Foods (2013)

Proteomics in Foods

Principles and Applications

This book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as the extraction and fractionation techniques for proteins and peptides, separation techniques like 2-D electrophoresis and chromatography, and mass spectrometry applications. The second part covers applications to foods, such as quality issues related with post-mortem processes in animal foods, and quality traits for a wide variety of foods like meat, fish, dairy, eggs, wine, beer, cereals, fruits and vegetables. Also discussed are the identification of bioactive peptides and proteins, crucial from a nutritional perspective, and safety issues like food authenticity, detection of animal species in the food, markers of pathogen microorganisms, and identification of prions.

Editors

Fidel Toldrá is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium

Publish Date
Language
English
Pages
589

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Previews available in: English

Edition Availability
Cover of: Proteomics in Foods
Proteomics in Foods: Principles and Applications
Jan 28, 2015, Springer
paperback
Cover of: Proteomics in Foods
Proteomics in Foods: Principles and Applications
2013, Springer US, Imprint: Springer
electronic resource : in English

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Book Details


Table of Contents

<p><i>Part I. Principles of Proteomics
</i>1. Understanding the proteome. - 2. Extraction/fractionation techniques for proteins and peptides and Protein digestion.- 3. Primary separation: 2-D electrophoresis.- 4. Primary Separation: Chromatography
5. Mass spectrometry applications
<i>Part II. Food Applications of Proteomics.- </i>6. Challenges and applications of protemics for analysis of changes in early postmortem meat.- 7. Application of proteomics for analysis of protein modifications in postmortem meat.- 8. Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach
9. Dry-cured ham
10. Evaluation of fish quality and safety by proteomics techniques.- 11. Farmed and Wild fish
12. Fish Authentication
13. Proteomics in Milk and Milk Processing.- 14. Cheese processing
15. Lactic acid bacteria in fermented foods
16. Wine quality.- 17. Eggs.- 18. Fruits and vegetables.- 19. Wheat grain proteomics for the food industry.- 20. Proteomics and applications to food science in rice.- 21. Beer proteomics
22. Nutritionally relevant proteins
23. Relevance of Peptides Bioactivity in Foods
24. The role of proteomics in the discovery of marker proteins of food adulteration
25. Evaluation of genetically engineered crops using proteomics
26. Microbial proteomics for food safety
27. Prion biomarkers
28. Proteomics of filamentous fungi.</p>.

Edition Notes

Published in
Boston, MA
Series
Food Microbiology and Food Safety -- 2

Classifications

Dewey Decimal Class
641.3, 664
Library of Congress
TP248.65.F66, QD1-999

The Physical Object

Format
[electronic resource] :
Pagination
XVII, 589 p. 68 illus., 27 illus. in color.
Number of pages
589

ID Numbers

Open Library
OL27083512M
Internet Archive
proteomicsfoodsp00told
ISBN 13
9781461456261

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September 13, 2021 Edited by ImportBot import existing book
July 6, 2019 Created by MARC Bot import new book