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Proteomics in foods : principles and applications

Author: Fidel Toldrá; Leo M L Nollet
Publisher: New York : Springer, ©2013.
Series: Food microbiology and food safety series, v. 2.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Proteomics in foods.
New York ; London : Springer, ©2013
(DLC) 2012954090
(OCoLC)809563349
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Fidel Toldrá; Leo M L Nollet
ISBN: 9781461456261 1461456266
OCLC Number: 822995635
Description: 1 online resource (xvii, 589) : illustrations (some color).
Contents: pt. I. Principles of Proteomics --
Understanding the Proteome / Emøke Bendixen --
Extraction/Fractionation Techniques for Proteins and Peptides and Protein Digestion / Daniel Martínez-Maqueda, Blanca Hernández-Ledesma, Lourdes Amigo, Beatriz Miralles, José Ángel Gómez-Ruiz --
Primary Separation: 2-D Electrophoresis / Romina Pedreschi --
Primary Separation: Chromatography / M.-Concepción Aristoy, Leticia Mora, Elizabeth Escudero, Fidel Toldrá --
Mass Spectrometry Applications / Carla Soler, Josep Rubert, Jordi Mañes. pt. II. Food Applications of Proteomics --
Challenges and Applications of Proteomics for Analysis of Changes in Early Postmortem Meat / Honggang Huang, René Lametsch --
Application of Proteomics for Analysis of Protein Modifications in Postmortem Meat / Honggang Huang, René Lametsch --
Biological Markers for Meat Tenderness of the Three Main French Beef Breeds Using 2-DE and MS Approach / Thibault Chaze, Jean-François Hocquette, Bruno Meunier, Gilles Renand, Catherine Jurie, Christophe Chambon, Laurent Journaux, Sylvie Rousset, Christophe Denoyelle, Jacques Lepetit, Brigitte Picard --
Dry-Cured Ham / Leticia Mora, Fidel Toldrá --
Evaluation of Fish Quality and Safety by Proteomics Techniques / Carmen Piñeiro, Iciar Martinez --
Farmed and Wild Fish / Maria Filippa Addis --
Fish Authentication / Mónica Carrera, Benito Cañas, José M. Gallardo --
Proteomics in Milk and Milk Processing / Qiang Zhang, Catherine J. Carpenter --
Cheese Processing / Aldo Di Luccia, Michele Faccia, Caterina Incoronato, Filomena Inglese, Carmela Lamacchia, Sara Lamparelli, Mariaconsiglia Occidente, Donatao Matassino --
Lactic Acid Bacteria in Fermented Foods / Françoise Rul, Monique Zagorec, Marie-Christine Champomier-Vergès --
Wine Quality / Marzia Giribaldi --
Eggs / Gustavo Martos, Elena Molina, Iván López-Expósito --
Fruits and Vegetables / Peter M. Bramley --
Wheat Grain Proteomics for the Food Industry / Angéla Juhász, Paula Moolhuijzen, Matthew Bellgard, Rudi Appels, Frank Békés --
Proteomics and Applications to Food Science in Rice / Pingfang Yang, Mohammad-Zaman Nouri, Setsuko Komatsu --
Beer Proteomics / Gianluca Picariello, Chiara Nitride, Gianfranco Mamone, Takashi Iimure, Francesco Addeo, Pasquale Ferranti --
Nutritionally Relevant Proteins / Djuro Josić, Spomenka Kovac, Dajana Gaso-Sokac --
Relevance of Peptides Bioactivity in Foods / Keizo Arihara --
The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration / Gianfranco Mamone, Gianluca Picariello, Chiara Nitride, Francesco Addeo, Pasquale Ferranti --
Evaluation of Genetically Engineered Crops Using Proteomics / Agnès E. Ricroch, Marcel Kuntz --
Microbial Proteomics for Food Safety / Jasminka Giacometti, Djuro Josić --
Prion Biomarkers / Rhiannon L.C.H. Huzarewich, Philippe Simon, Stephanie A. Booth --
Proteomics of Filamentous Fungi / Mark W.J. van Passel, Peter J. Schaap, Leo H. de Graaff.
Series Title: Food microbiology and food safety series, v. 2.
Responsibility: Fidel Toldrá, Leo M.L. Nollet, editors.

Abstract:

The book covers the principles of proteomics and details applications to foods, such as quality issues related with post-mortem processes in animal foods, identification of proteins, and safety  Read more...

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