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dc.contributor.author
Paredi, Gianluca
dc.contributor.author
Sentandreu, Miguel Angel
dc.contributor.author
Mozzarelli, Andrea
dc.contributor.author
Fadda, Silvina G.
dc.contributor.author
Hollung, Kristin
dc.contributor.author
de Almeida, André Martinho
dc.date.available
2015-09-28T19:50:27Z
dc.date.issued
2013-08-02
dc.identifier.citation
Paredi, Gianluca; Sentandreu, Miguel Angel; Mozzarelli, Andrea; Fadda, Silvina G.; Hollung, Kristin; et al.; Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective; Elsevier Science; Journal Of Proteomics; 88; 2-8-2013; 58-82
dc.identifier.issn
1874-3919
dc.identifier.issn
http://www.sciencedirect.com/science/journal/18743919
dc.identifier.uri
http://hdl.handle.net/11336/2166
dc.description.abstract
Meat consumption is an important part of human diet with strong implications in health, economy and culture worldwide. Meat is a proteinaceous product and therefore proteomics holds a considerable value to the study of the protein events underlying meat production and processing. In this article we will review this subject in an integrated “farm to fork” perspective, i.e. focusing on all the major levels of the meat producing chain: farm, abattoir and transformation industry. We will focus on the use, importance and applications of proteomics, providing clear examples of the most relevant studies in the field. A special attention will be given to meat production, as well as quality control. In the latter, a particular emphasis will be given to microbial safety and the detection of frauds.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Meat
dc.subject
Meat Production
dc.subject
Meat Processing
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Meat Safety
dc.subject
Meat Frauds
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Meat Microbial Safety
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Otras Ciencias Biológicas
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.identifier.eissn
1876-7737
dc.journal.volume
88
dc.journal.pagination
58-82
dc.journal.pais
Nld
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Paredi, Gianluca. University of Parma. Department of Pharmacy; Italia; University of Parma. Interdepartmental Centre; Italia;
dc.description.fil
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España;
dc.description.fil
Fil: Mozzarelli, Andrea. University of Parma. Department of Pharmacy; Italia; University of Parma. Interdepartmental Centre; Italia; National Institute of Biostructures and Biosystems; Italia;
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina;
dc.description.fil
Fil: Hollung, Kristin. NOFIMA AS—Matforskningsinstituttet; Noruega;
dc.description.fil
Fil: de Almeida, André Martinho. Instituto de Investigação Científica Tropical; Portugal; Instituto de Tecnologia Química e Biológica; Portugal;
dc.journal.title
Journal Of Proteomics
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jprot.2013.01.029


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