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OverviewFull Product DetailsAuthor: Fidel Toldrá , Leo M. L. NolletPublisher: Springer-Verlag New York Inc. Imprint: Springer-Verlag New York Inc. Edition: 2013 ed. Volume: 2 Dimensions: Width: 15.50cm , Height: 3.10cm , Length: 23.50cm Weight: 9.066kg ISBN: 9781489996312ISBN 10: 1489996311 Pages: 590 Publication Date: 28 January 2015 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand We will order this item for you from a manufactured on demand supplier. Table of ContentsPart 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.ReviewsAuthor InformationFidel Toldrá is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium Tab Content 6Author Website:Countries AvailableAll regions |