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Conference Poster Year : 2010

Proteomic analysis of duck foie gras


The proteomic analysis of duck foie gras was performed on two protein fractions which differs by their solubility in low ionic strength extraction buffer. The aims of this study are to link changes in protein expression in fast loss during cooking to define markers of this phenomenon and define the evolution of foid gras during refrigeration. Preliminary results indicate the the evolution of the soluble protein fraction during refrigeration is different depending on the level of technological yield.
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hal-02755002 , version 1 (03-06-2020)


  • HAL Id : hal-02755002 , version 1
  • PRODINRA : 51383


Laetitia Theron, Caroline Molette, Nathalie Marty-Gasset, Christophe C. Chambon, Carole Pichereaux, et al.. Proteomic analysis of duck foie gras. 4. European Proteomic Association meeting (EuPA), Oct 2010, Estoril, Portugal. , 2010,  . ⟨hal-02755002⟩
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