000 04260nam a22005055i 4500
001 978-1-4614-5626-1
003 DE-He213
005 20160302170739.0
007 cr nn 008mamaa
008 121215s2013 xxu| s |||| 0|eng d
020 _a9781461456261
_9978-1-4614-5626-1
024 7 _a10.1007/978-1-4614-5626-1
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aProteomics in Foods
_h[electronic resource] :
_bPrinciples and Applications /
_cedited by Fidel Toldr�, Leo M. L. Nollet.
264 1 _aBoston, MA :
_bSpringer US :
_bImprint: Springer,
_c2013.
300 _aXVIII, 590 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Microbiology and Food Safety ;
_v2
505 0 _aPart 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.
520 _aThis 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 extraction and fractionation techniques for proteins and peptides, separation techniques like 2-D electrophoresis and chromatography, and mass spectrometry applications. The second part covers applications to foods, such as quality issues related with post-mortem processes in animal foods, and quality traits for a wide variety of foods like meat, fish, dairy, eggs, wine, beer, cereals, fruits and vegetables. Also discussed are the identification of bioactive peptides and proteins, crucial from a nutritional perspective, and safety issues like food authenticity, detection of animal species in the food, markers of pathogen microorganisms, and identification of prions. � Editors Fidel Toldr� is a Research Professor at the Instituto de Agroqu�mica y Tecnolog�a de Alimentos (CSIC), Valencia, Spain Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium.
650 0 _aChemistry.
650 0 _aBiotechnology.
650 0 _aFood
_xBiotechnology.
650 0 _aProteomics.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aProteomics.
650 2 4 _aBiotechnology.
700 1 _aToldr�, Fidel.
_eeditor.
700 1 _aNollet, Leo M. L.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461456254
830 0 _aFood Microbiology and Food Safety ;
_v2
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-5626-1
912 _aZDB-2-CMS
999 _c197111
_d197111