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The book deals with the theory and practice of all electrophoretic steps leading to proteome analysis, i.e. isoelectric focusing (including immobilized pH gradients), sodium dodecyl sulphate electrophoresis (SADS-PAGE) and finally two-dimensional maps. It is a reasoned collection of all modern, relevant, up-to-date methodologies leading to successful fractionation, analysis and characterization of every polypeptide spot in 2-D map analysis. It includes chapters on the most sophisticated mass spectrometry developments and it helps the reader in navigating through the most important databases in

Fysicochemical separation methods --- Analytical biochemistry --- Proteins --- Electrophoresis. --- Cataphoresis --- Electrochemistry --- Phase partition --- Fractionation of proteins --- Protein fractionation --- Protein separation --- Resolution of proteins --- Separation. --- Fractionation --- Resolution

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This book covers the fundamentals of protein inactivation during bioseparation and the effect on protein processing. Bioseparation of Proteins is unique because it provides a background of the bioseparation processes, and it is the first book available to emphasize the influence of the different bioseparation processes on protein inactivation.Bioseparation of Proteins covers the extent, mechanisms of, and control of protein inactivation during these processes along with the subsequent and essential validation of these processes. The book focuses on the avoidance of protein (b

Proteins --- Protein folding. --- Folding of proteins --- Fractionation of proteins --- Protein fractionation --- Protein separation --- Resolution of proteins --- Biotechnology. --- Separation. --- Folding --- Conformation --- Fractionation --- Resolution

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.

History of engineering & technology --- protein fractionation --- white teff --- brown teff --- amino acid profile --- seed storage proteins --- essential amino acids --- anthocyanins --- ascorbic acid --- UV-Vis --- HPLC-MS --- kinetics --- shelf life --- legume protein --- processing --- digestibility --- PEF --- OH --- POD --- colour --- extraction --- spray drying --- freeze drying --- antioxidants --- carotenoid aggregates --- coloring foods --- grouper --- refrigerated storage --- packaging methods --- protein oxidation --- protein degradation --- n/a

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Proteins --- Bioinformatics --- Protéomique --- Bioinformatics. --- Proteome. --- Separation --- Separation. --- Genome. --- genetics. --- Fractionation of proteins --- Protein fractionation --- Protein separation --- Resolution of proteins --- Bio-informatics --- Biological informatics --- Genomes --- Proteomes --- Proteids --- Fractionation --- Resolution --- Proteome --- Genome --- genetics --- Gene Products, Protein --- Gene Proteins --- Protein Gene Products --- Proteins, Gene --- Biology --- Information science --- Computational biology --- Systems biology --- Biomolecules --- Polypeptides --- Proteomics --- Genes --- Data processing --- Molecular Mechanisms of Pharmacological Action --- Protein --- Genomes. --- Protéines --- Bio-informatique --- Protéomes. --- Génomes. --- Séparation --- Genetics --- Genomics --- Haploidy --- Proteomics. --- Molecular biology