|
|
|
|
| LEADER |
02529nam a22003375i 4500 |
| 001 |
000287416 |
| 005 |
20210524081840.0 |
| 007 |
cr nn 008mamaa |
| 008 |
121215s2013 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9781461456261
|
| 024 |
7 |
|
|a 10.1007/978-1-4614-5626-1
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Proteomics in Foods :
|b Principles and Applications /
|c edited by Fidel Toldrá, Leo M. L. Nollet.
|
| 250 |
|
|
|a 1st ed. 2013.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 2013.
|
| 300 |
|
|
|a XVIII, 590 p. :
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Research and Development,
|
| 505 |
0 |
|
|a 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.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Proteomics.
|
| 650 |
|
0 |
|a Biotechnology.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Proteomics.
|
| 650 |
2 |
4 |
|a Biotechnology.
|
| 700 |
1 |
|
|a Toldrá, Fidel.
|e editor.
|
| 700 |
1 |
|
|a Nollet, Leo M. L.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|