Title: Proteomics for the Food Industry: Opportunities and Challenges
Authors: Pedreschi, Romina ×
Hertog, Maarten
Lilley, Kathryn S
Nicolai, Bart #
Issue Date: 2010
Publisher: Taylor & francis inc
Series Title: Critical reviews in food science and nutrition vol:50 issue:7 pages:680-692
Abstract: In this review, we outline the state-of-the-art of proteomic techniques and their application within the plant-based food industry. The relevance of high throughput proteomic approaches is to increase insight and understanding of how food processing is affected by the physiology of the product and through this, to enable the optimization of the overall food production process. Food areas with large potential for application of proteomics technologies are discussed, including novel and controversial areas such as food irradiation, GMOs, non-thermal processing, obesity, and functional foods.
ISSN: 1040-8398
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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