Proteomics in Foods PDF ePub eBook

Books Info:

Proteomics in Foods free pdf 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.

About Fidel Toldra

Fidel Toldra is a Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium

Details Book

Author : Fidel Toldra
Publisher : Springer-Verlag New York Inc.
Data Published : 31 December 2012
ISBN : 1461456258
EAN : 9781461456254
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 710 pages
Age + : 15 years
Language : English
Rating :

Reviews Proteomics in Foods



17 Comments Add a comment




Related eBooks Download


  • Proteomics in Foods free pdfProteomics in Foods

    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..


  • Innovation in Healthy and Functional Foods free pdfInnovation in Healthy and Functional Foods

    The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health..


  • Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Food ... free pdfGenomics, Proteomics and Metabolomics in Nutraceuticals and Functional Food ...

    This book incorporates the most recent advances in the three major sectors of the field within one volume. Genomics. proteomics. and metobolomics represent scientific research areas that contribute to nutraceutical and functional food research for studies of effectiveness and safety..


  • Advances in Food Biotechnology free pdfAdvances in Food Biotechnology

    The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food..


  • Innovation in Healthy and Functional Foods free pdfInnovation in Healthy and Functional Foods

    The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods..


  • Proteomics in Foods free pdfProteomics in Foods

    Free ePub Ebooks. 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 po