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Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

Dajana Gašo-Sokač ; Department of Chemistry, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Spomenka Kovač ; Faculty of Food Technology, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Djuro Josić ; Proteomics Core, COBRE CCRD and Brown University, CORO WEST, One Hoppin Street, Providence, RI 02903, USA

Puni tekst: engleski, pdf (700 KB) str. 284-295 preuzimanja: 5.409* citiraj
APA 6th Edition
Gašo-Sokač, D., Kovač, S. i Josić, D. (2010). Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety. Food Technology and Biotechnology, 48 (3), 284-295. Preuzeto s https://hrcak.srce.hr/57560
MLA 8th Edition
Gašo-Sokač, Dajana, et al. "Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety." Food Technology and Biotechnology, vol. 48, br. 3, 2010, str. 284-295. https://hrcak.srce.hr/57560. Citirano 15.09.2019.
Chicago 17th Edition
Gašo-Sokač, Dajana, Spomenka Kovač i Djuro Josić. "Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety." Food Technology and Biotechnology 48, br. 3 (2010): 284-295. https://hrcak.srce.hr/57560
Harvard
Gašo-Sokač, D., Kovač, S., i Josić, D. (2010). 'Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety', Food Technology and Biotechnology, 48(3), str. 284-295. Preuzeto s: https://hrcak.srce.hr/57560 (Datum pristupa: 15.09.2019.)
Vancouver
Gašo-Sokač D, Kovač S, Josić D. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 15.09.2019.];48(3):284-295. Dostupno na: https://hrcak.srce.hr/57560
IEEE
D. Gašo-Sokač, S. Kovač i D. Josić, "Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety", Food Technology and Biotechnology, vol.48, br. 3, str. 284-295, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/57560. [Citirano: 15.09.2019.]

Sažetak
Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

Ključne riječi
proteomics; food proteins and peptides; food quality; food safety

Hrčak ID: 57560

URI
https://hrcak.srce.hr/57560

[hrvatski]

Posjeta: 6.287 *