Fidel Toldr?; Leo M. L. Nollet Proteomics in Foods 9781489996312

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Автор: Fidel Toldr?; Leo M. L. Nollet
Название: Proteomics in Foods
ISBN: 9781489996312
Издательство: Springer
Классификация:

Биохимия

Белки

Биохимическая инженерия

Биотехнологии

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 1489996311
Обложка/Формат: Paperback
Страницы: 590
Вес: 0.84 кг.
Дата издания: 28.01.2015
Серия: Food microbiology and food safety
Язык: English
Издание: 2013 ed.
Иллюстрации: 33 tables, black and white; xviii, 590 p.
Размер: 154 x 234 x 38
Читательская аудитория: Professional & vocational
Основная тема: Chemistry
Подзаголовок: Principles and Applications
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии
Описание: Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Дополнительное описание: 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 spect

Proteomics in Foods, Fidel Toldr?; Leo M. L. Nollet