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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 th...
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| Format: | Printed Book |
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New York
Springer
2013
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| Series: | Food Microbiology and Food Safety Series, v. 2.
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| Subjects: | |
| Online Access: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1167166796 |
| LEADER | 01699nam a2200181 4500 | ||
|---|---|---|---|
| 999 | |c 141523 |d 141519 | ||
| 020 | |a 9781461456254 | ||
| 082 | |a 664.001 TOL/P | ||
| 100 | |a Toldrá, Fidel |a Nollet, Leo M. L. |9 63186 | ||
| 245 | |a Proteomics in Foods |b Principles and Applications | ||
| 260 | |a New York |b Springer |c 2013 | ||
| 300 | |a 589p. | ||
| 490 | |a Food Microbiology and Food Safety Series, v. 2. | ||
| 520 | |a 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. | ||
| 650 | |a Food -- Protein content -- Testing--Food -- Analysis--Food -- Composition. |9 63187 | ||
| 856 | |u http://classify.oclc.org/classify2/ClassifyDemo?owi=1167166796 | ||
| 942 | |c BK | ||
| 952 | |0 0 |1 0 |4 0 |6 664_001000000000000_TOL_P |7 0 |9 140306 |a SBS |b SBS |d 2017-10-09 |l 0 |o 664.001 TOL/P |p SBS2555 |r 2017-10-09 |w 2017-10-09 |y BK | ||