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Application of Chromatography and Mass Spectrometry to the Characterization of Food Proteins and Derived Peptides by Joëlle Léonil; Valérie Gagnaire; Daniel Mollé; Stéphane Pezennec; Saı̈d Bouhallab is a Chemistry article available to read on EtoBox.
What is Application of Chromatography and Mass Spectrometry to the Characterization of Food Proteins and Derived Peptides about?
The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins. It includes the significant results recently obtained in the field of milk, egg and cereal proteins. This paper also outlines the research carried out in the area of food protein hydrolysates, which are important components in foodstuffs due to their functional properties. Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products.
Who reads Application of Chromatography and Mass Spectrometry to the Characterization of Food Proteins and Derived Peptides?
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Joëlle Léonil; Valérie Gagnaire; Daniel Mollé; Stéphane Pezennec; Saı̈d Bouhallab
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 1873-3778)
- Published
- 2000
- Language
- EN
- Field
- Chemistry (Physical Sciences)