Proteomics in Foods (Record no. 44420)
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001 - CONTROL NUMBER | |
control field | sulb-eb0022328 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | BD-SySUS |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20160413122246.0 |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
fixed length control field | cr nn 008mamaa |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 121215s2013 xxu| s |||| 0|eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781461456261 |
-- | 978-1-4614-5626-1 |
024 7# - OTHER STANDARD IDENTIFIER | |
Standard number or code | 10.1007/978-1-4614-5626-1 |
Source of number or code | doi |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | TP248.65.F66 |
072 #7 - SUBJECT CATEGORY CODE | |
Subject category code | TDCT |
Source | bicssc |
Subject category code | TEC012000 |
Source | bisacsh |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 641.3 |
Edition number | 23 |
Classification number | 664 |
Edition number | 23 |
245 10 - TITLE STATEMENT | |
Title | Proteomics in Foods |
Medium | [electronic resource] : |
Remainder of title | Principles and Applications / |
Statement of responsibility, etc. | edited by Fidel Toldrá, Leo M. L. Nollet. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
Place of production, publication, distribution, manufacture | Boston, MA : |
Name of producer, publisher, distributor, manufacturer | Springer US : |
-- | Imprint: Springer, |
Date of production, publication, distribution, manufacture, or copyright notice | 2013. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | XVIII, 590 p. |
Other physical details | online resource. |
336 ## - CONTENT TYPE | |
Content type term | text |
Content type code | txt |
Source | rdacontent |
337 ## - MEDIA TYPE | |
Media type term | computer |
Media type code | c |
Source | rdamedia |
338 ## - CARRIER TYPE | |
Carrier type term | online resource |
Carrier type code | cr |
Source | rdacarrier |
347 ## - DIGITAL FILE CHARACTERISTICS | |
File type | text file |
Encoding format | |
Source | rda |
490 1# - SERIES STATEMENT | |
Series statement | Food Microbiology and Food Safety ; |
Volume/sequential designation | 2 |
505 0# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Part I. Principles of Proteomics -- 1. Understanding the proteome. - 2. Extraction/fractionation techniques for proteins and peptides and Protein digestion.- 3. Primary separation: 2-D electrophoresis.- 4. Primary Separation: Chromatography -- 5. Mass spectrometry applications -- Part II. Food Applications of Proteomics.- 6. Challenges and applications of protemics for analysis of changes in early postmortem meat.- 7. Application of proteomics for analysis of protein modifications in postmortem meat.- 8. Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach -- 9. Dry-cured ham -- 10. Evaluation of fish quality and safety by proteomics techniques.- 11. Farmed and Wild fish -- 12. Fish Authentication -- 13. Proteomics in Milk and Milk Processing.- 14. Cheese processing -- 15. Lactic acid bacteria in fermented foods -- 16. Wine quality.- 17. Eggs.- 18. Fruits and vegetables.- 19. Wheat grain proteomics for the food industry.- 20. Proteomics and applications to food science in rice.- 21. Beer proteomics -- 22. Nutritionally relevant proteins -- 23. Relevance of Peptides Bioactivity in Foods -- 24. The role of proteomics in the discovery of marker proteins of food adulteration -- 25. Evaluation of genetically engineered crops using proteomics -- 26. Microbial proteomics for food safety -- 27. Prion biomarkers -- 28. Proteomics of filamentous fungi. |
520 ## - SUMMARY, ETC. | |
Summary, etc. | 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. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Chemistry. |
Topical term or geographic name as entry element | Biotechnology. |
Topical term or geographic name as entry element | Food |
General subdivision | Biotechnology. |
Topical term or geographic name as entry element | Proteomics. |
Topical term or geographic name as entry element | Chemistry. |
Topical term or geographic name as entry element | Food Science. |
Topical term or geographic name as entry element | Proteomics. |
Topical term or geographic name as entry element | Biotechnology. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | Toldrá, Fidel. |
Relator term | editor. |
Personal name | Nollet, Leo M. L. |
Relator term | editor. |
710 2# - ADDED ENTRY--CORPORATE NAME | |
Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
773 0# - HOST ITEM ENTRY | |
Title | Springer eBooks |
776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
Relationship information | Printed edition: |
International Standard Book Number | 9781461456254 |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
Uniform title | Food Microbiology and Food Safety ; |
Volume number/sequential designation | 2 |
856 40 - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | <a href="http://dx.doi.org/10.1007/978-1-4614-5626-1">http://dx.doi.org/10.1007/978-1-4614-5626-1</a> |
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942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
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