Abstract
As with all living matter, foodstuffs are in large part made up of proteins. This is especially true of fish and meat, where the bulk of the food matrix is constructed from proteins. Furthermore, the construction of the food matrix, both on the cellular and tissue-wide levels, is regulated and brought about by proteins. It stands to reason, then, that proteome analysis, also known as proteomics, is a tool that can be of great value to the food scientist, giving valuable insight into the composition of the raw materials, quality involution within the product before, during, and after processing or storage, the interactions of proteins with one another or with other food components, or with the human immune system after consumption.
| Original language | English |
|---|---|
| Title of host publication | Handbook of Seafood and Seafood Products Analysis |
| Publisher | CRC Press |
| Pages | 21-42 |
| Number of pages | 22 |
| ISBN (Electronic) | 9781420046359 |
| ISBN (Print) | 9781420046335 |
| Publication status | Published - 1 Jan 2009 |
Bibliographical note
Publisher Copyright: © 2010 by Taylor and Francis Group, LLC.Fingerprint
Dive into the research topics of 'Proteomics'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver