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Food Safety and Quality Control: Hints from Proteomics

Angelo D'Alessandro ; Department of Ecological and Biological Sciences, DEB, Tuscia University, IT-01100 Viterbo, Italy
Lello Zolla ; Department of Ecological and Biological Sciences, DEB, Tuscia University, IT-01100 Viterbo, Italy

Puni tekst: engleski, pdf (925 KB) str. 275-285 preuzimanja: 1.313* citiraj
APA 6th Edition
D'Alessandro, A. i Zolla, L. (2012). Food Safety and Quality Control: Hints from Proteomics. Food Technology and Biotechnology, 50 (3), 275-285. Preuzeto s https://hrcak.srce.hr/86922
MLA 8th Edition
D'Alessandro, Angelo i Lello Zolla. "Food Safety and Quality Control: Hints from Proteomics." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 275-285. https://hrcak.srce.hr/86922. Citirano 17.11.2019.
Chicago 17th Edition
D'Alessandro, Angelo i Lello Zolla. "Food Safety and Quality Control: Hints from Proteomics." Food Technology and Biotechnology 50, br. 3 (2012): 275-285. https://hrcak.srce.hr/86922
Harvard
D'Alessandro, A., i Zolla, L. (2012). 'Food Safety and Quality Control: Hints from Proteomics', Food Technology and Biotechnology, 50(3), str. 275-285. Preuzeto s: https://hrcak.srce.hr/86922 (Datum pristupa: 17.11.2019.)
Vancouver
D'Alessandro A, Zolla L. Food Safety and Quality Control: Hints from Proteomics. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 17.11.2019.];50(3):275-285. Dostupno na: https://hrcak.srce.hr/86922
IEEE
A. D'Alessandro i L. Zolla, "Food Safety and Quality Control: Hints from Proteomics", Food Technology and Biotechnology, vol.50, br. 3, str. 275-285, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86922. [Citirano: 17.11.2019.]

Sažetak
Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk) and food safety (screening for food-derived pathogens). Indeed, food quality and safety and their influence on the health of end consumers have growingly become a founding principle in the international agenda of health organizations. The application of proteomics in food science was at first characterized by exploratory analyses of food of various origin (bovine, swine, chicken or lamb meat, but also transgenic food such as genetically modified maize, for example) and beverages (beer, wine), in parallel to the genomic and transcriptomic approaches seeking determination of quantitative trait loci. In the last few years, technical improvements such as microbial biotyping strategies have growingly allowed proteomicists to address the safety issue as well. The newly introduced technical improvements (instrumentation characterized by higher sensitivity such as mass spectrometers) have paved the way for the individuation of food-contaminating pathogens in a fast and efficient workflow which is mandatory in industrial food production chains.

Ključne riječi
proteomics; quality control; food safety; nutraceuticals

Hrčak ID: 86922

URI
https://hrcak.srce.hr/86922

[hrvatski]

Posjeta: 1.698 *