E-raamat: Proteomics Applied to Foods

Proteomics Applied to Foods: An Introduction.- Peptide profiling of food protein hydrolysates via ultra-performance liquid chromatography electrospray ionisation- tandem mass spectrometry (UPLCESI-MS/MS) coupled to a quadruple time-of flight (qTOF) analyser.- Experimental design and data acquisition in food proteomics using Protein Prospector.- Exploring Milk Components by Glycoproteomics and Peptidomics.- A Thiolomic Approach to Map Free Thiol Distribution in Food Proteins.- Proteomic-based techniques for the qualitative and quantitativecharacterization of Food Lectins: The Common Bean's Case Study.- Methods for high-throughput isolation of plant foods protein for proteomic analyses.- Analysis of Novel Food Proteins from Plants.- Pre-analytical purification strategies for the characterization of food protein digestomes.- Ex vivo digestion with human gastrointestinal juices.- Cell system in food proteomics (cell culture system in food proteomics).- Proteomic signature in lactic acid bacteria and related microorganisms.- Extraction of sapogenins from edible seeds by ultrasound-assisted extraction of saponins followed by microwave-assisted acid hydrolysis and subsequent identification/quantification by GC-MS.