Research and Development

Proteomics in Foods

Principles and Applications

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

  • Reference guide on the applications of proteomics in food science
  • Discusses expected trends in food proteomics
  • Edited by internationally recognized experts
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eBook $179.00
price for USA (gross)
  • ISBN 978-1-4614-5626-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-1-4614-5625-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4899-9631-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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.

About the authors

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

Table of contents (28 chapters)

  • Understanding the Proteome

    Bendixen, Emøke

    Pages 3-19

  • Extraction/Fractionation Techniques for Proteins and Peptides and Protein Digestion

    Martínez-Maqueda, Daniel (et al.)

    Pages 21-50

  • Primary Separation: 2-D Electrophoresis

    Pedreschi, Romina

    Pages 51-67

  • Primary Separation: Chromatography

    Aristoy, M.-Concepción (et al.)

    Pages 69-81

  • Mass Spectrometry Applications

    Soler, Carla (et al.)

    Pages 83-100

Buy this book

eBook $179.00
price for USA (gross)
  • ISBN 978-1-4614-5626-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-1-4614-5625-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4899-9631-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Proteomics in Foods
Book Subtitle
Principles and Applications
Editors
  • Fidel Toldrá
  • Leo M. L. Nollet
Series Title
Research and Development
Copyright
2013
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
Distribution Rights
Distribution rights for India: Scientific International, New Delhi, India
eBook ISBN
978-1-4614-5626-1
DOI
10.1007/978-1-4614-5626-1
Hardcover ISBN
978-1-4614-5625-4
Softcover ISBN
978-1-4899-9631-2
Edition Number
1
Number of Pages
XVIII, 590
Topics