Proteomics in Foods

Principles and Applications

  • Fidel Toldrá
  • Leo M. L. Nollet

Part of the Food Microbiology and Food Safety book series (FMFS, volume 2)

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Principles of Proteomics

    1. Front Matter
      Pages 1-1
    2. Emøke Bendixen
      Pages 3-19
    3. Daniel Martínez-Maqueda, Blanca Hernández-Ledesma, Lourdes Amigo, Beatriz Miralles, José Ángel Gómez-Ruiz
      Pages 21-50
    4. Romina Pedreschi
      Pages 51-67
    5. M.-Concepción Aristoy, Leticia Mora, Elizabeth Escudero, Fidel Toldrá
      Pages 69-81
    6. Carla Soler, Josep Rubert, Jordi Mañes
      Pages 83-100
  3. Food Applications of Proteomics

    1. Front Matter
      Pages 101-101
    2. Thibault Chaze, Jean-François Hocquette, Bruno Meunier, Gilles Renand, Catherine Jurie, Christophe Chambon et al.
      Pages 127-146
    3. Leticia Mora, Fidel Toldrá
      Pages 147-160
    4. Carmen Piñeiro, Iciar Martinez
      Pages 161-180
    5. Maria Filippa Addis
      Pages 181-203
    6. Mónica Carrera, Benito Cañas, José M. Gallardo
      Pages 205-222
    7. Qiang Zhang, Catherine J. Carpenter
      Pages 223-245
    8. Aldo Di Luccia, Michele Faccia, Caterina Incoronato, Filomena Inglese, Carmela Lamacchia, Sara Lamparelli et al.
      Pages 247-259
    9. Françoise Rul, Monique Zagorec, Marie-Christine Champomier-Vergès
      Pages 261-283
    10. Marzia Giribaldi
      Pages 285-304
    11. Gustavo Martos, Elena Molina, Iván López-Expósito
      Pages 305-321

About this book

Introduction

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 Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium

Keywords

Food Protemics

Editors and affiliations

  • Fidel Toldrá
    • 1
  • Leo M. L. Nollet
    • 2
  1. 1., Department of Food ScienceInstituto de Agroquimica y Tecnologia dePaternaSpain
  2. 2., Department of Applied Engineering SciencUniversity College GhentGentBelgium

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-5626-1
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-5625-4
  • Online ISBN 978-1-4614-5626-1
  • About this book