TY - JOUR
T1 - Proteomics for the food industry
T2 - Opportunities and challenges
AU - Pedreschi, Romina
AU - Maarten, Hertog
AU - Lilley, Kathryn S.
AU - Bart, Nicolaï
PY - 2010
Y1 - 2010
N2 - 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.
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.
KW - Mass spectrometry
KW - Plant-based foods
KW - Proteomics
KW - Statistics
UR - http://www.scopus.com/inward/record.url?scp=77955342134&partnerID=8YFLogxK
U2 - 10.1080/10408390903044214
DO - 10.1080/10408390903044214
M3 - Article
C2 - 20694929
AN - SCOPUS:77955342134
VL - 50
SP - 680
EP - 692
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
SN - 1040-8398
IS - 7
ER -