Proteomics for the food industry: Opportunities and challenges

ROMINA PAOLA PEDRESCHI PLASENCIA; Hertog Maarten; Kathryn S. Lilley; Nicolaï Bart

doi:10.1080/10408390903044214

Proteomics for the food industry: Opportunities and challenges

ROMINA PAOLA PEDRESCHI PLASENCIA, Hertog Maarten, Kathryn S. Lilley, Nicolaï Bart

SCHOOL OF AGRONOMY

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Abstract

In this review, we outline the state-of-the-art of proteomic techniques and their application within the plant-based food industry. The relevance of high throughput proteomic approaches is to increase insight and understanding of how food processing is affected by the physiology of the product and through this, to enable the optimization of the overall food production process. Food areas with large potential for application of proteomics technologies are discussed, including novel and controversial areas such as food irradiation, GMOs, non-thermal processing, obesity, and functional foods.

Original language	English
Pages (from-to)	680-692
Number of pages	13
Journal	Critical Reviews in Food Science and Nutrition
Volume	50
Issue number	7
DOIs	https://doi.org/10.1080/10408390903044214
State	Published - 13 Aug 2010

Keywords

Mass spectrometry
Plant-based foods
Proteomics
Statistics

UN SDGs

This output contributes to the following Sustainable Development Goal(s)

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10.1080/10408390903044214

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AU - Maarten, Hertog

AU - Lilley, Kathryn S.

AU - Bart, Nicolaï

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AB - In this review, we outline the state-of-the-art of proteomic techniques and their application within the plant-based food industry. The relevance of high throughput proteomic approaches is to increase insight and understanding of how food processing is affected by the physiology of the product and through this, to enable the optimization of the overall food production process. Food areas with large potential for application of proteomics technologies are discussed, including novel and controversial areas such as food irradiation, GMOs, non-thermal processing, obesity, and functional foods.

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KW - Proteomics

KW - Statistics

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Proteomics for the food industry: Opportunities and challenges

Abstract

Keywords

UN SDGs

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