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010   $a1-4614-5626-6
010   $a1-283-94549-5
024 7 $a10.1007/978-1-4614-5626-1
035   $a(CKB)2670000000530061
035   $a(EBL)1081964
035   $a(OCoLC)823729035
035   $a(SSID)ssj0000811689
035   $a(PQKBManifestationID)11518178
035   $a(PQKBTitleCode)TC0000811689
035   $a(PQKBWorkID)10865508
035   $a(PQKB)10569292
035   $a(DE-He213)978-1-4614-5626-1
035   $a(MiAaPQ)EBC1081964
035   $a(PPN)168303531
035   $a(EXLCZ)992670000000530061
100   $a20121115d2013      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aProteomics in foods $eprinciples and applications /$fFidel Toldra, Leo M.L. Nollet, editors
205   $a1st ed. 2013.
210   $aNew York $cSpringer$d2013
215   $a1 online resource (588 p.)
225  0$aFood microbiology and food safety series
300   $aDescription based upon print version of record.
311   $a1-4614-5625-8 
311   $a1-4899-9631-1 
327   $apt. I. Principles of proteomics -- pt. II. Food applications of proteomics.
330   $aThis book provides readers with the recent advances and state-of-the-art in food proteomics, which constitutes one of the most relevant and rapidly developing areas in food science. The first part covers the principles of proteomics, including an in-depth discussion of the proteome, as well as the extraction and fractionation techniques for proteins and peptides, separation techniques like 2-D electrophoresis and chromatography, and mass spectrometry applications. The second part covers applications to foods, such as quality issues related with post-mortem processes in animal foods, and quality traits for a wide variety of foods like meat, fish, dairy, eggs, wine, beer, cereals, fruits and vegetables. Also discussed are the identification of bioactive peptides and proteins, crucial from a nutritional perspective, and safety issues like food authenticity, detection of animal species in the food, markers of pathogen microorganisms, and identification of prions.   Editors Fidel Toldrá is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium.
410  0$aResearch and Development,$x2626-6652
606   $aFood$xComposition
606   $aProteomics
615  0$aFood$xComposition.
615  0$aProteomics.
676   $a613.2
676   $a664.0015726
701   $aToldra$b Fidel$0430057
701   $aNollet$b Leo M. L.$f1948-$0308584
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910437797303321
996   $aProteomics in foods$94204719
997   $aUNINA