Proteomics in Foods - Principles and Applications (Hardcover, 2013 ed.)

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 species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Microbiology and Food Safety
Release date:	December 2012
First published:	2013
Editors:	Fidel Toldra • Leo M.L. Nollet
Dimensions:	235 x 155 x 37mm (L x W x T)
Format:	Hardcover
Pages:	590
Edition:	2013 ed.
ISBN-13:	978-1-4614-5625-4
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4614-5625-8
Barcode:	9781461456254

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