Food Proteomics
-10%
portes grátis
Food Proteomics
Technological Advances, Current Applications and Future Perspectives
Pedrouso, Maria Lopez; Lorenzo, Jose M.; Ruiz, Daniel Franco
Elsevier Science & Technology
06/2022
414
Mole
Inglês
9780323908894
15 a 20 dias
660
Descrição não disponível.
1.?Introduction
Section 1. Technological advances in food proteomics 2.1. Quantitative proteomics by mass spectrometry in food science 2.2. Bioinformatic analysis in food science
Section 2: Applications of proteomic in food sciences 3.1. Proteomic advances in crops and fruits 3.2. Proteomic advances in seafood and aquaculture 3.3. Proteomic advances in beef production 3.4. Proteomic advances in swine industry 3.5. Proteomic advances in poultry science 3.6. Proteomic advances in milk and dairy products 3.7. Proteomic advances in novel protein foods
Section 3: Applications of proteomic in food challenges 4.1. Proteomic analysis of food allergens 4.2. Proteomics for food authentication 4.3. Application of proteomics in food safety 4.4. Peptidomic approach for analysis of bioactive peptides
Section 1. Technological advances in food proteomics 2.1. Quantitative proteomics by mass spectrometry in food science 2.2. Bioinformatic analysis in food science
Section 2: Applications of proteomic in food sciences 3.1. Proteomic advances in crops and fruits 3.2. Proteomic advances in seafood and aquaculture 3.3. Proteomic advances in beef production 3.4. Proteomic advances in swine industry 3.5. Proteomic advances in poultry science 3.6. Proteomic advances in milk and dairy products 3.7. Proteomic advances in novel protein foods
Section 3: Applications of proteomic in food challenges 4.1. Proteomic analysis of food allergens 4.2. Proteomics for food authentication 4.3. Application of proteomics in food safety 4.4. Peptidomic approach for analysis of bioactive peptides
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Biomarkers; bioinformatics; Genetics; Food safety; Food authentication; Food allergens; foodomics
1.?Introduction
Section 1. Technological advances in food proteomics 2.1. Quantitative proteomics by mass spectrometry in food science 2.2. Bioinformatic analysis in food science
Section 2: Applications of proteomic in food sciences 3.1. Proteomic advances in crops and fruits 3.2. Proteomic advances in seafood and aquaculture 3.3. Proteomic advances in beef production 3.4. Proteomic advances in swine industry 3.5. Proteomic advances in poultry science 3.6. Proteomic advances in milk and dairy products 3.7. Proteomic advances in novel protein foods
Section 3: Applications of proteomic in food challenges 4.1. Proteomic analysis of food allergens 4.2. Proteomics for food authentication 4.3. Application of proteomics in food safety 4.4. Peptidomic approach for analysis of bioactive peptides
Section 1. Technological advances in food proteomics 2.1. Quantitative proteomics by mass spectrometry in food science 2.2. Bioinformatic analysis in food science
Section 2: Applications of proteomic in food sciences 3.1. Proteomic advances in crops and fruits 3.2. Proteomic advances in seafood and aquaculture 3.3. Proteomic advances in beef production 3.4. Proteomic advances in swine industry 3.5. Proteomic advances in poultry science 3.6. Proteomic advances in milk and dairy products 3.7. Proteomic advances in novel protein foods
Section 3: Applications of proteomic in food challenges 4.1. Proteomic analysis of food allergens 4.2. Proteomics for food authentication 4.3. Application of proteomics in food safety 4.4. Peptidomic approach for analysis of bioactive peptides
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
