Proteomic analysis of residues from experimental ceramics used for cooking a mixture of milk, meat and cereals

Ceramic vessels were used to cook a mixture of milk, meat (pork and beef) and cereals (wheat and barley), and proteomic studies were conducted on the ceramics to study the absorption and subsequent extraction and identification of the proteins from th various categories of foodstuff. A novel Deep Eutectic Solvent-based extraction procedure was also trialled and its efficacy compared with the standard GuHCl-based extraction procedure.