Proteomics for the food industry: Opportunities and challenges

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

Research output: Contribution to journalArticlepeer-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 languageEnglish
Pages (from-to)680-692
Number of pages13
JournalCritical Reviews in Food Science and Nutrition
Volume50
Issue number7
DOIs
StatePublished - 13 Aug 2010

Keywords

  • Mass spectrometry
  • Plant-based foods
  • Proteomics
  • Statistics

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