Proteomics in Foods / Food Microbiology and Food Safety (PDF)
53 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
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
Leo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium
- 2012, 2013, 590 Seiten, Englisch
- Herausgegeben: Fidel Toldrá, Leo M. L. Nollet
- Verlag: Springer-Verlag GmbH
- ISBN-10: 1461456266
- ISBN-13: 9781461456261
- Erscheinungsdatum: 16.12.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 9.53 MB
- Ohne Kopierschutz
- Vorlesefunktion
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Proteomics in Foods / Food Microbiology and Food Safety".
Kommentar verfassen