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...
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | , |
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Udgivelse: | 1st ed. 2013. |
| Serier: | Research and Development
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| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Proteomics in Foods, Texte imprimé, 9781461456254 • Proteomics in Foods, Texte imprimé, 9781461456254 • Proteomics in Foods, Texte imprimé, 9781461456278 • Proteomics in Foods, Texte imprimé, 9781489996312 |
Indholdsfortegnelse:
- 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