Proteomics in Foods

Description

<p>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. </p><p> </p><p><b>Editors</b></p><p><b>Fidel Toldrá</b> is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain</p><p><b>Leo M. L. Nollet</b> is a Professor at the University College Ghent (Hogeschool Gent), Belgium</p>

Subjects

Series Statement

• Food Microbiology and Food Safety -- 2

Links

• http://dx.doi.org/10.1007/978-1-4614-5626-1

Other Editions

• Proteomics in Foods: Principles and ApplicationsElectronic resourceImprint: Springer2013-01-01
• Proteomics in FoodsPaperbackSpringer2015-01-28