Proteomics in Foods
Subtitle: Principles and Applications
By: edited by Fidel Toldrá, Leo M. L. Nollet
Contributors: Nollet, Leo M. L.; SpringerLink (Online service)
Series: Food Microbiology and Food Safety -- 2
Publisher: Springer US; Imprint: Springer
Published: 2013
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] :
Number of pages: 589
ISBN-13: 9781461456261
Subjects: Biotechnology; Chemistry; Food science; Food Science; Proteomics
Description: <p>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 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. </p><p> </p><p><b>Editors</b></p><p><b>Fidel Toldrá</b> is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain</p><p><b>Leo M. L. Nollet</b> is a Professor at the University College Ghent (Hogeschool Gent), Belgium</p>
Table of contents: title: <p><i>Part I. Principles of Proteomics; title: </i>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; title: 5. Mass spectrometry applications; title: <i>Part II. Food Applications of Proteomics.- </i>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; title: 9. Dry-cured ham; title: 10. Evaluation of fish quality and safety by proteomics techniques.- 11. Farmed and Wild fish; title: 12. Fish Authentication; title: 13. Proteomics in Milk and Milk Processing.- 14. Cheese processing; title: 15. Lactic acid bacteria in fermented foods; title: 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; title: 22. Nutritionally relevant proteins; title: 23. Relevance of Peptides Bioactivity in Foods; title: 24. The role of proteomics in the discovery of marker proteins of food adulteration; title: 25. Evaluation of genetically engineered crops using proteomics; title: 26. Microbial proteomics for food safety; title: 27. Prion biomarkers; title: 28. Proteomics of filamentous fungi.</p>.