Proteomics and its applications for food authentication and food-technology research

被引：40
|
作者：
Manuel Gallardo, Jose [1 ]
Ortea, Ignacio [1 ]
Carrera, Monica [1 ,2 ]
机构：
[1] CSIC, Spanish Natl Res Council, Dept Food Technol, Marine Res Inst IIM, Vigo, Pontevedra, Spain
[2] ETH, Prote Grp, Inst Mol Syst Biol, CH-8093 Zurich, Switzerland
来源：
TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 2013年 / 52卷
关键词：
Food authentication; Foodomics; Food processing; Food technology; High-intensity focused ultrasound (HIFU); Mass spectrometry (MS); Microorganism detection; Pathogen; Proteomics; Selected MS/MS ion monitoring (SMIM); COMMERCIALLY-RELEVANT SHRIMP; DESORPTION IONIZATION-TIME; MASS-SPECTROMETRY; POSTTRANSLATIONAL MODIFICATIONS; RAPID IDENTIFICATION; PEPTIDE BIOMARKERS; PROTEINS; MS; BACTERIA; TARGETS;
D O I：
10.1016/j.trac.2013.05.019
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
This review is a critical overview of advances in proteomics applied in food technology, which may be classified into two main topics: (i) authentication of food components as a tool to comply with foodlabeling regulations and policies; and, (ii) food-technology research, mainly for the development of fast, reliable methods to detect and to identify spoilage and/or pathogenic microorganisms in food and for the study of changes in food components as a consequence of food processing. (c) 2013 Elsevier Ltd. All rights reserved.
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页码：135 / 141
页数：7
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