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  • 标题:Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
  • 本地全文:下载
  • 作者:Gašo-Sokač, Dajana ; Kovač, Spomenka ; Josić, Djuro
  • 期刊名称:Food Technology and Biotechnology
  • 印刷版ISSN:1330-9862
  • 电子版ISSN:1334-2606
  • 出版年度:2010
  • 卷号:48
  • 期号:3
  • 页码:284-295
  • 出版社:Sveuciliste u Zagrebu - Faculty of Food
  • 摘要:Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.
  • 关键词:proteomics; food proteins and peptides; food quality; food safety
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