Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors

• Pubblicazione: New York, : Springer, 2013
• Edizione: 1st ed. 2013.
• Descrizione fisica: 1 online resource (588 p.)
• Disciplina: 613.2; 664.0015726
• Soggetto topico: Food - Composition; Proteomics
• Altri autori: ToldraFidel NolletLeo M. L. <1948->
• Note generali: Description based upon print version of record.
• Nota di contenuto: pt. I. Principles of proteomics -- pt. II. Food applications of proteomics.
• 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.
• Titolo autorizzato: Proteomics in foods
• ISBN: 1-4614-5626-6; 1-283-94549-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910437797303321
• Lo trovi qui: Univ. Federico II
• Serie: Research and Development, . 2626-6652