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Food Science & Nutrition | Proteomics in Foods - Principles and Applications

Proteomics in Foods

Principles and Applications

Toldrá, Fidel, Nollet, Leo M. L. (Eds.)

2013, XVIII, 590 p.

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  • Reference guide on the applications of proteomics in food science
  • Discusses expected trends in food proteomics
  • Edited by internationally recognized experts

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

Content Level » Professional/practitioner

Keywords » Food Protemics

Related subjects » Biochemistry & Biophysics - Biotechnology - Food Science & Nutrition

Table of contents / Preface / Sample pages 

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Distribution rights for India: Scientific International, New Delhi, India

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