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[null,"1.","Record Nr.",null,"UNINA9910437797303321"]
[null,null,"Titolo",null,"Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors"]
[null,null,"Pubbl/distr/stampa",null,"New York, : Springer, 2013"]
[null,null,"ISBN",null,"1-4614-5626-6"]
[{"$nulls":4},"1-283-94549-5"]
[null,null,"Edizione",null,"[1st ed. 2013.]"]
[null,null,"Descrizione fisica",null,"1 online resource (588 p.)"]
[null,null,"Collana",null,"Food microbiology and food safety series"]
[null,null,"Disciplina",null,"613.2"]
[{"$nulls":4},"664.0015726"]
[null,null,"Soggetti",null,"Food - Composition"]
[{"$nulls":4},"Proteomics"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"pt. I. Principles of proteomics -- pt. II. Food applications of proteomics."]
[null,null,null,"Sommario/riassunto","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."]