This volume illustrates  advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein composition on our current understanding of availability of and micronutrients, and principles and practices of hurdle and green food proteomios. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Proteomics Applied to Foods aims to provide enables students and researchers in food science and nutrition the latest tools to advance their research and open up new areas of food and nutrition investigation.