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Titolo:
Capillary electrophoresis for the analysis of food proteins of animal origin
Autore:
Recio, I; Ramos, M; Lopez-Fandino, R;
Indirizzi:
CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain CSIC Madrid Spain E-28006 SIC, Inst Fermentac Ind, E-28006 Madrid, Spain
Titolo Testata:
ELECTROPHORESIS
fascicolo: 8, volume: 22, anno: 2001,
pagine: 1489 - 1502
SICI:
0173-0835(200105)22:8<1489:CEFTAO>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
BOVINE WHEY PROTEINS; LASER-INDUCED FLUORESCENCE; PERFORMANCE LIQUID-CHROMATOGRAPHY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; TANDEM MASS-SPECTROMETRY; ZONE-ELECTROPHORESIS; BETA-LACTOGLOBULIN; MILK-PROTEINS; CHEDDAR CHEESE; TREATED MILK;
Keywords:
capillary electrophoresis; milk; egg; fish; meat; proteins; method application; review;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
133
Recensione:
Indirizzi per estratti:
Indirizzo: Lopez-Fandino, R CSIC, Inst Fermentac Ind, Juan de la Cierva 3, E-28006 Madrid, Spain CSIC Juan de la Cierva 3 Madrid Spain E-28006 rid, Spain
Citazione:
I. Recio et al., "Capillary electrophoresis for the analysis of food proteins of animal origin", ELECTROPHOR, 22(8), 2001, pp. 1489-1502

Abstract

In recent years, capillary electrophoresis (CE) has become an analytical technique with many applications in the study of food proteins and peptides. This review describes the existing CE methods of analysis of milk, egg, meat and fish proteins and peptides. The major developments in the application of CE to solve different problems in food technology, such as the assessment of technological processes, quality, and authenticity control of animalfoods, are considered. A section dealing with future directions on the analysis of food proteins by CE is also included.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/07/20 alle ore 15:05:04