کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099315 | 1082685 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Proteomics: present and future in food science and technology
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Post-genomic tools and technologies have dramatically changed the experimental approaches by which complex biological systems can be characterized. The technique of proteome analysis using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and mass spectrometry has the power to monitor global changes that occur in the protein complement of tissues and subcellular compartments. A new challenge for proteomics has recently been recognized in the differentiation of food proteomes. This report focuses on the present knowledge and future potential application of proteomics in food science and technology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 1, January 2008, Pages 26–30
Journal: Trends in Food Science & Technology - Volume 19, Issue 1, January 2008, Pages 26–30
نویسندگان
Jian-Zhong Han, Yan-Bo Wang,