Foodomics (eBook, PDF)

Omic Strategies and Applications in Food Science
Redaktion: Barros-Velázquez, Jorge

• Format: PDF

Produktbeschreibung

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. The second section is focused on the main applications of omics to food safety issues, such as chemical hazards, foodborne pathogens, phages, food authentication or GMO detection. The third section is focused on specific food groups and how omics have revolutionized the investigation of dairy and meat products, seafood, agricultural and fermented food products. Finally, the fourth section is devoted to the link between foodomics and health: hot topics such as nutrimetabolomics, food allergy or probiotics are reviewed here.

The book brings together work from top international scientists to produce the most significant academic book for some years on omics and food for a broad audience. It presents unique features not covered so far by other books, such as a detailed description of different strategies and applications of omics techniques to many food sectors and provides a welcome addition to the cutting-edge literature in this area for researchers and professionals in food science and food chemistry.

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Produktdetails

• Verlag: Royal Society of Chemistry
• Seitenzahl: 496
• Erscheinungstermin: 23. März 2021
• Englisch
• ISBN-13: 9781839163005
• Artikelnr.: 70074888

Inhaltsangabe

Foodomics: State of the Art and Future Trends
Application of Omics to Unveil Ancient Dietary and Culinary Habits
DNA-based Omics in Food Science
Protein-based Omics in Food Science
Application of Chemometrics in Food Analysis
Omics for the Identification and Characterization of Foodborne Pathogens
Omics for the Investigation of Bacteriophages in Foodborne Bacteria
Omics and Their Application in Food Safety
Omics and Food Authentication
Application of Omics-based Miniaturized Systems in Food Quality and Safety
Omics-based Detection, Identification and Quantification of GM Food and Feed: Current Challenges and Perspectives
Omics of Lactic Acid Bacteria for Fermented Food Production
Application of Omics in Dairy Science
Application of Omics in Meat Science
Application of Proteomics to Food Quality and Safety in Fishery and Aquaculture
Applications of Omics in Agricultural Sciences
Nutrimetabolomics: Concepts and Applications
Application of Metabolomics to Food Systems
Application of Omics to Probiotic Bacteria for Human Nutrition and Health: A Case of Bifidobacteria
Application of Omics to the Investigation of Food Allergy