Reprint

Omics Technologies in Food Science

Edited by
July 2022
166 pages
  • ISBN978-3-0365-4612-4 (Hardback)
  • ISBN978-3-0365-4611-7 (PDF)

This is a Reprint of the Special Issue Omics Technologies in Food Science that was published in

Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary

Food science has greatly developed over the last few years. This has led to increased attention towards the origin and quality of raw materials, as well as their derived food products. The continuous advance in molecular biology has allowed the implementation of efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. This Book presents research papers in the fields of omics and multi-omics for food science applications. This Book approaches aspects such as food safety and food quality, as well as new technologies including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics. Obtaining and discussing new information is an important step toward continuous research in the area of food science.

Format
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
pork purge; aging; metabolome; quadrupole time-of-flight mass spectrometer (UHPLC-QTOF-MS); Pseudomonas aeruginosa; pine honey; RNA-sequencing; antimicrobial activity; transcriptomics; biological process; 1-MCP treatments; microRNA; degradome and transcriptome; papaya ripening; ethylene and auxin; milk metabolomics; retrospective screening; UHPLC-Orbitrap; multivariate statistics; mycotoxins; elderly population; individual nutritional status assessment; elderly homes; exposure; foodomics; antioxidant capacity; flavoromics; germination; metabolomics; Plukenetia volubilis L.; fermented soy product; metabolomics; volatolomics; metabolic pathway; crops; fruits; nutrition; metabolite analyses; metabolome; beans; phenolic compounds; T-2 toxin; HepG2 cells; reactive oxygen species; n/a