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Proteomics in Foods: Principles and Applications
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| Personen und Körperschaften: | , |
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| Titel: | Proteomics in Foods: Principles and Applications/ edited by Fidel Toldrá, Leo M. L. Nollet |
| Format: | E-Book |
| Sprache: | Englisch |
| veröffentlicht: |
Boston, MA
Springer
2013
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| Gesamtaufnahme: |
Food Microbiology and Food Safety SpringerLink |
| Schlagwörter: | |
| Buchausg. u.d.T.: | Proteomics in foods, New York, NY : Springer, 2013, XVII, 589 S. |
| Quelle: | Verbunddaten SWB |
| Zugangsinformationen: | Elektronischer Volltext - Campuslizenz |
| Zusammenfassung: |
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 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. EditorsFidel Toldrá is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, SpainLeo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium |
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| Beschreibung: | Description based upon print version of record |
| Umfang: | Online-Ressource (XVII, 589 p. 68 illus., 27 illus. in color, digital) |
| ISBN: |
9781461456261
1283945495 9781283945493 |
| DOI: | 10.1007/978-1-4614-5626-1 |