seafood species identification (1)

New Book on Proteomics in Food Science Published.

Academic Press has published a  book - Proteomics in Food Science: From Farm to Fork, which is  a useful reference, providing concepts and practical applications of proteomics for in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. Of interest to food authenticity, there are chapters on soya proteomics, meat species identification, and fish and other seafood identification.

Read the abstract at: food proteomics or a preview at: proteomics in food science

 

Read more…