Fidel (Hrsg.) Toldrá
Proteomics in Foods
Principles and Applications
Ebook (PDF Format)
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, fi…
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Beschreibung
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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Produktdetails
Weitere Autoren: Nollet, Leo M. L. (Hrsg.)
- ISBN: 978-1-4614-5626-1
- EAN: 9781461456261
- Produktnummer: 18254921
- Verlag: Springer-Verlag GmbH
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 590 S.
- Plattform: PDF
- Masse: 9'928 KB
- Auflage: 2013
- Abbildungen: 33 schwarz-weiße Tabellen, Bibliographie
Über den Autor
Fidel 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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