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  • Book
  • © 2013

Proteomics in Foods

Principles and Applications

Editors:

  1. Fidel Toldrá

    1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain

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    You can also search for this editor in PubMed   Google Scholar

  2. Leo M. L. Nollet

    1. , Department of Applied Engineering Scienc, University College Ghent, Gent, Belgium

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Reference guide on the applications of proteomics in food science
  • Discusses expected trends in food proteomics
  • Edited by internationally recognized experts
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Microbiology and Food Safety (FMFS)

Part of the book sub series: Research and Development (RESDEV)

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-xvii
    PDF

  2. Principles of Proteomics

    1. Front Matter

      Pages 1-1
      PDF

    2. Understanding the Proteome

      • Emøke Bendixen
      Pages 3-19

    3. Extraction/Fractionation Techniques for Proteins and Peptides and Protein Digestion

      • Daniel Martínez-Maqueda, Blanca Hernández-Ledesma, Lourdes Amigo, Beatriz Miralles, José Ángel Gómez-Ruiz
      Pages 21-50

    4. Primary Separation: 2-D Electrophoresis

      • Romina Pedreschi
      Pages 51-67

    5. Primary Separation: Chromatography

      • M.-Concepción Aristoy, Leticia Mora, Elizabeth Escudero, Fidel Toldrá
      Pages 69-81

    6. Mass Spectrometry Applications

      • Carla Soler, Josep Rubert, Jordi Mañes
      Pages 83-100

  3. Food Applications of Proteomics

    1. Front Matter

      Pages 101-101
      PDF

    4. 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 et al.
      Pages 127-146

    5. Dry-Cured Ham

      • Leticia Mora, Fidel Toldrá
      Pages 147-160

    6. Evaluation of Fish Quality and Safety by Proteomics Techniques

      • Carmen Piñeiro, Iciar Martinez
      Pages 161-180

    7. Farmed and Wild Fish

      • Maria Filippa Addis
      Pages 181-203

    8. Fish Authentication

      • Mónica Carrera, Benito Cañas, José M. Gallardo
      Pages 205-222

    9. Proteomics in Milk and Milk Processing

      • Qiang Zhang, Catherine J. Carpenter
      Pages 223-245

    10. Cheese Processing

      • Aldo Di Luccia, Michele Faccia, Caterina Incoronato, Filomena Inglese, Carmela Lamacchia, Sara Lamparelli et al.
      Pages 247-259

    11. Lactic Acid Bacteria in Fermented Foods

      • Françoise Rul, Monique Zagorec, Marie-Christine Champomier-Vergès
      Pages 261-283

    12. Wine Quality

      • Marzia Giribaldi
      Pages 285-304

    13. Eggs

      • Gustavo Martos, Elena Molina, Iván López-Expósito
      Pages 305-321
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About this book

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
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Keywords

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Editors and Affiliations

  • , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain

    Fidel Toldrá

  • , Department of Applied Engineering Scienc, University College Ghent, Gent, Belgium

    Leo M. L. Nollet

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About the 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

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Bibliographic Information

  • Book Title: Proteomics in Foods

  • Book Subtitle: Principles and Applications

  • Editors: Fidel Toldrá, Leo M. L. Nollet

  • Series Title: Food Microbiology and Food Safety

  • DOI: https://doi.org/10.1007/978-1-4614-5626-1

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2013

  • Hardcover ISBN: 978-1-4614-5625-4Published: 15 December 2012

  • Softcover ISBN: 978-1-4899-9631-2Published: 28 January 2015

  • eBook ISBN: 978-1-4614-5626-1Published: 16 December 2012

  • Series ISSN: 2629-1010

  • Series E-ISSN: 2629-1029

  • Edition Number: 1

  • Number of Pages: XVIII, 590

  • Topics: Food Science, Proteomics, Biotechnology

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Buy it now

eBook USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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