| 書目名稱 | Proteomics in Foods | | 副標(biāo)題 | Principles and Appli | | 編輯 | Fidel Toldrá,Leo M. L. Nollet | | 視頻video | http://file.papertrans.cn/762/761878/761878.mp4 | | 概述 | Reference guide on the applications of proteomics in food science.Discusses expected trends in food proteomics.Edited by internationally recognized experts.Includes supplementary material: | | 叢書名稱 | Food Microbiology and Food Safety | | 圖書封面 |  | | 描述 | Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal | | 出版日期 | Book 2013 | | 關(guān)鍵詞 | Food Protemics; Proteomics | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-5626-1 | | isbn_softcover | 978-1-4899-9631-2 | | isbn_ebook | 978-1-4614-5626-1Series ISSN 2629-1010 Series E-ISSN 2629-1029 | | issn_series | 2629-1010 | | copyright | Springer Science+Business Media New York 2013 |
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