Overview
- Editors:
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Fidel Toldrá
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, Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain
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Leo M. L. Nollet
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, 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
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Table of contents (28 chapters)
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Front Matter
Pages i-xvii
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Principles of Proteomics
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- Daniel Martínez-Maqueda, Blanca Hernández-Ledesma, Lourdes Amigo, Beatriz Miralles, José Ángel Gómez-Ruiz
Pages 21-50
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- M.-Concepción Aristoy, Leticia Mora, Elizabeth Escudero, Fidel Toldrá
Pages 69-81
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- Carla Soler, Josep Rubert, Jordi Mañes
Pages 83-100
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Food Applications of Proteomics
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Front Matter
Pages 101-101
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- Honggang Huang, René Lametsch
Pages 103-109
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- Honggang Huang, René Lametsch
Pages 111-125
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- Thibault Chaze, Jean-François Hocquette, Bruno Meunier, Gilles Renand, Catherine Jurie, Christophe Chambon et al.
Pages 127-146
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- Leticia Mora, Fidel Toldrá
Pages 147-160
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- Carmen Piñeiro, Iciar Martinez
Pages 161-180
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- Mónica Carrera, Benito Cañas, José M. Gallardo
Pages 205-222
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- Qiang Zhang, Catherine J. Carpenter
Pages 223-245
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- Aldo Di Luccia, Michele Faccia, Caterina Incoronato, Filomena Inglese, Carmela Lamacchia, Sara Lamparelli et al.
Pages 247-259
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- Françoise Rul, Monique Zagorec, Marie-Christine Champomier-Vergès
Pages 261-283
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- Gustavo Martos, Elena Molina, Iván López-Expósito
Pages 305-321
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.
Editors and Affiliations
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, Department of Food Science, Instituto de Agroquimica y Tecnologia de, Paterna, Spain
Fidel Toldrá
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, 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
