Foodomics : omic strategies and applications in food science [E-Book] / editor: Jorge Barros-Velázquez
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 over...
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Full text |
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Personal Name(s): | Barros-Velázquez, Jorge, editor |
Imprint: |
Cambridge :
Royal Society of Chemistry,
2021
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Physical Description: |
1 online resource |
Note: |
englisch |
ISBN: |
9781839163005 |
DOI: |
10.1039/9781839163005 |
Series Title: |
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Food chemistry, function and analysis ;
26 |
Subject (LOC): |
- Foodomics – Fundamentals, State of the Art and Future Trends
- 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
- Application of Toxicogenomics for the Risk Assessment of Chemicals in Foods
- 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
- Applications of Proteomics to Food Quality and Safety in Fisheries and Aquaculture
- Application of Omics in Agricultural Sciences: Wheat Genome Wide Association Studies Causality Analysis
- Nutrimetabolomics: Concepts and Applications
- Application of Metabolomics to Food Systems
- Application of Omics to Probiotic Bacteria for Human Nutrition and Health: The Case of Bifidobacteria
- Application of Omics to the Investigation of Food Allergy