Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China

Journal of Proteomics

Volumn 105, Issue , 2014, Pages 363-371

  Shevchenko, Anna ^a   Yang, Yimin ^b,c   Knaust, Andrea ^a   Thomas, Henrik ^a   Jiang, Hongen ^b   Lu, Enguo ^d   Wang, Changsui ^b   Shevchenko, Andrej ^a  

^a MAX PLANCK INSTITUTE OF MOLECULAR CELL BIOLOGY AND GENETICS   (Germany)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c INSTITUTE OF VERTEBRATE PALEONTOLOGY AND PALEOANTHROPOLOGY   (China)

^d Xinjiang Cultural Relics and Archaeology Institute   (China)

Author keywords

Ancient foods; Ancient organic residues; Archeometry; Cereals; Fermentation; GeLC MS MS

Indexed keywords

ALANINE AMINOTRANSFERASE; ASPARTATE AMINOTRANSFERASE; CASEIN; PROTEOME; VEGETABLE PROTEIN;

ALANINE AMINOTRANSFERASE BLOOD LEVEL; AMINO ACID SEQUENCE; ARTICLE; ASPARTATE AMINOTRANSFERASE BLOOD LEVEL; BARLEY; BREAD; CHINA; CONTROLLED STUDY; DROUGHT RESISTANCE; ENZYME SPECIFICITY; FEMALE; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FOXTAIL MILLET; HUMAN; INFANT; LACTIC ACID BACTERIUM; LIQUID CHROMATOGRAPHY; MALE; MICRO-COMPUTED TOMOGRAPHY; MILLET; POSTHUMOUS CARE; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEOMICS; SYNCHROTRON RADIATION; TANDEM MASS SPECTROMETRY; VIRIDIPLANTAE; BOOK; FOOD ANALYSIS; HISTORY; PROCEDURES;

HORDEUM; PANICUM MILIACEUM;

BREAD; CHINA; COOKBOOKS AS TOPIC; FOOD ANALYSIS; HISTORY, ANCIENT; PROTEOMICS;

EID: 84901841388     PISSN: 18743919     EISSN: 18767737     Source Type: Journal    
DOI: 10.1016/j.jprot.2013.11.016     Document Type: Article

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