Proteomics: present and future in food quality evaluation

被引：38

作者：

Carbonaro, M ^{[1
]}

机构：

[1] Ist Nazl Ric Alimenti & Nutr, I-00178 Rome, Italy

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 3-4期

关键词：

D O I：

10.1016/j.tifs.2003.09.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Initially aimed at the identification of proteins expressed by a genome, proteomics now involves a study of their structure, localization, modification, interactions and functions, that is largely taking advantage by progress in mass spectrometry (i.e. Q-TOF mass spectrometer for MS/MS based protein identification) and in robotics-based technology. A new challenge for proteomics has recently been recognized pointing out differences in food proteomes relevant for nutrition. Present knowledge and future potential application of proteomics in food quality assessment will be focused in this report. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：209 / 216

页数：8

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