Proteomics and its applications for food authentication and food-technology research

8 pages, 3 figures
This review is a critical overview of advances in proteomics applied in food technology, which may be classified into two main topics: (i) authentication of food components as a tool to comply with food-labeling regulations and policies; and, (ii) food-technology research, mainly for the development of fast, reliable methods to detect and to identify spoilage and/or pathogenic microorganisms in food and for the study of changes in food components as a consequence of food processing.