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20140310153327.0 |
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9781461456261 |
|
978-1-4614-5626-1 |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TP248.65.F66 |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.3 |
Edition number |
23 |
|
Classification number |
664 |
Edition number |
23 |
264 #1 - |
-- |
Boston, MA : |
-- |
Springer US : |
-- |
Imprint: Springer, |
-- |
2013. |
912 ## - |
-- |
ZDB-2-CMS |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Toldrá, Fidel. |
Relator term |
editor. |
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
XVII, 589 p. 68 illus., 27 illus. in color. |
Other physical details |
online resource. |
440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE |
Title |
Food Microbiology and Food Safety ; |
Volume number/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 science. |
|
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 |
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 |
Display text |
Printed edition: |
International Standard Book Number |
9781461456254 |
856 40 - ELECTRONIC LOCATION AND ACCESS |
Uniform Resource Identifier |
http://dx.doi.org/10.1007/978-1-4614-5626-1 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
|
Item type |
E-Book |