Editors:
- 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)
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Front Matter
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Food Applications of Proteomics
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Front Matter
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About this book
Editors and Affiliations
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, Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain
Fidel Toldrá
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, Department of Applied Engineering Scienc, University College Ghent, Gent, Belgium
Leo M. L. Nollet
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
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