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Proteomics in Foods Principles and Applications /
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 e...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2013.
|
| Edición: | 1st ed. 2013. |
| Colección: | Research and Development,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 024 | 7 | |a 10.1007/978-1-4614-5626-1 |2 doi | |
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| 245 | 1 | 0 | |a Proteomics in Foods |h [electronic resource] : |b Principles and Applications / |c edited by Fidel Toldrá, Leo M. L. Nollet. |
| 250 | |a 1st ed. 2013. | ||
| 264 | 1 | |a New York, NY : |b Springer US : |b Imprint: Springer, |c 2013. | |
| 300 | |a XVIII, 590 p. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Research and Development, |x 2626-6660 | |
| 505 | 0 | |a Part I. Principles of Proteomics -- 1. Understanding the proteome. - 2. Extraction/fractionation techniques for proteins and peptides and Protein digestion.- 3. Primary separation: 2-D electrophoresis.- 4. Primary Separation: Chromatography -- 5. Mass spectrometry applications -- Part II. Food Applications of Proteomics.- 6. Challenges and applications of protemics for analysis of changes in early postmortem meat.- 7. Application of proteomics for analysis of protein modifications in postmortem meat.- 8. Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach -- 9. Dry-cured ham -- 10. Evaluation of fish quality and safety by proteomics techniques.- 11. Farmed and Wild fish -- 12. Fish Authentication -- 13. Proteomics in Milk and Milk Processing.- 14. Cheese processing -- 15. Lactic acid bacteria in fermented foods -- 16. Wine quality.- 17. Eggs.- 18. Fruits and vegetables.- 19. Wheat grain proteomics for the food industry.- 20. Proteomics and applications to food science in rice.- 21. Beer proteomics -- 22. Nutritionally relevant proteins -- 23. Relevance of Peptides Bioactivity in Foods -- 24. The role of proteomics in the discovery of marker proteins of food adulteration -- 25. Evaluation of genetically engineered crops using proteomics -- 26. Microbial proteomics for food safety -- 27. Prion biomarkers -- 28. Proteomics of filamentous fungi. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Proteins . | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Protein Biochemistry. |
| 650 | 2 | 4 | |a Biotechnology. |
| 700 | 1 | |a Toldrá, Fidel. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Nollet, Leo M. L. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781461456254 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461456278 |
| 776 | 0 | 8 | |i Printed edition: |z 9781489996312 |
| 830 | 0 | |a Research and Development, |x 2626-6660 | |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||