(DOWNLOAD) "Proteomics in Foods" by Fidel Toldrá & Leo M. L. Nollet # Book PDF Kindle ePub Free
eBook details
- Title: Proteomics in Foods
- Author : Fidel Toldrá & Leo M. L. Nollet
- Release Date : January 16, 2012
- Genre: MZGenre.ProfessionalTechnical.Engineering.eBooks.ChemicalPetroleumEngineering,Books,Professional & Technical,Engineering,Science & Nature,Life Sciences,
- Pages : * pages
- Size : 6739 KB
Description
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.
Editors
Fidel Toldrá is a Research Professor at the Instituto de AgroquÃmica y TecnologÃa de Alimentos (CSIC), Valencia, Spain
Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium