Proteomics in Foods : Principles and Applications /
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2013.
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| Edición: | 1st ed. 2013. |
| Colección: | Research and Development,
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| Materias: |
Tabla de Contenidos:
- 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.