ABSTRACT
C. Piras et al. wrote an excellent review on proteomics in different foods. They dealt with the safety and quality aspects of foodstuffs using different proteomics analysis techniques, one being matrix-assisted laser desorption/ionization–time of flight mass spectrometry (MALDI-TOF-MS). Using MALDI-TOF-MS, both the presence of cow’s milk in either raw ewe or water buffalo milk samples employed in industrial processes and the addition of powdered milk to samples of fresh raw milk were evaluated. MALDI-MS was used to analyze the protein composition of several common and durum wheat varieties. The identification and quantification of spoilage bacteria in pasteurized milk and meat in the food industry relies on accurate and sensitive but time-consuming techniques that give retrospective values for microbial contamination. R. A. Siciliano et al. focused on an innovative molecular profiling strategy based on the MALDI-TOF-MS analysis of sarcoplasmic protein extracts from fish muscle, successfully applied to fish authentication.
