Cover Image

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...

Full description

Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Toldr,̀ Fidel. (Editor), Nollet, Leo M. L. (Editor)
Format: Electronic
Language:English
Published: Boston, MA : Springer US : Imprint: Springer, 2013.
Series:Food Microbiology and Food Safety ; 2
Subjects:
Chemistry.
Biotechnology.
Food science.
Proteomics.
Food Science.
Online Access:https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5626-1
Table of Contents:
  • 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.

Similar Items