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 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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Produktdetails
Weitere Autoren: Toldrá, Fidel (Hrsg.)
- ISBN: 978-1-4899-9631-2
- EAN: 9781489996312
- Produktnummer: 17525580
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 608 S.
- Masse: H23.5 cm x B15.5 cm x D3.2 cm 908 g
- Auflage: 2013
- Abbildungen: Paperback
- Gewicht: 908
Über den Autor
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
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