Overview
- Editors:
-
-
Fidel Toldrá
-
, Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain
-
Leo M. L. Nollet
-
, Department of Applied Engineering Scienc, University College Ghent, Gent, Belgium
- Reference guide on the applications of proteomics in food science
- Discusses expected trends in food proteomics
- Edited by internationally recognized experts
- Includes supplementary material: sn.pub/extras
About this book
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.
Similar content being viewed by others
Table of contents (28 chapters)
-
Food Applications of Proteomics
-
-
- Angéla Juhász, Paula Moolhuijzen, Matthew Bellgard, Rudi Appels, Frank Békés
Pages 341-377
-
- Pingfang Yang, Mohammad-Zaman Nouri, Setsuko Komatsu
Pages 379-397
-
- Gianluca Picariello, Chiara Nitride, Gianfranco Mamone, Takashi Iimure, Francesco Addeo, Pasquale Ferranti
Pages 399-424
-
- Djuro Josić, Spomenka Kovac, Dajana Gaso-Sokac
Pages 425-446
-
-
- Gianfranco Mamone, Gianluca Picariello, Chiara Nitride, Francesco Addeo, Pasquale Ferranti
Pages 465-501
-
- Agnès E. Ricroch, Marcel Kuntz
Pages 503-514
-
- Jasminka Giacometti, Djuro Josić
Pages 515-545
-
- Rhiannon L. C. H. Huzarewich, Philippe Simon, Stephanie A. Booth
Pages 547-561
-
- Mark W. J. van Passel, Peter J. Schaap, Leo H. de Graaff
Pages 563-578
-
Back Matter
Pages 579-589
Editors and Affiliations
-
, Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain
Fidel Toldrá
-
, Department of Applied Engineering Scienc, University College Ghent, Gent, Belgium
Leo M. L. Nollet
About the editors
Fidel 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