Application of proteomics in food technology and food biotechnology: Process development, quality control and product safety

Food Technology and Biotechnology

Volumn 48, Issue 3, 2010, Pages 284-295

  Gašo Sokač, Dajana ^a   Kovač, Spomenka ^a   Josić, Djuro ^b,c  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b BROWN UNIVERSITY   (United States)

^c University of Rijeka   (Croatia)

Author keywords

Food proteins and peptides; Food quality; Food safety; Proteomics

Indexed keywords

BATCH-TO-BATCH VARIATIONS; FOOD PROTEINS; FOOD QUALITY; GENETICALLY MODIFIED FOOD; HIGH RESOLUTION MASS SPECTROMETRY; MULTIDIMENSIONAL CHROMATOGRAPHY; PROTEOMICS; TWO-DIMENSIONAL GEL ELECTROPHORESIS;

CHROMATOGRAPHIC ANALYSIS; ELECTROPHORESIS; FOOD PROCESSING; MASS SPECTROMETRY; MOLECULAR BIOLOGY; PROTEINS; QUALITY CONTROL;

FOOD SAFETY;

EID: 78649732207     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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