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...
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
2013, 2013
|
| Edition: | 1st ed. 2013 |
| Series: | Research and Development
|
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
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