Overview

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.

Full Product Details

Author:   Jorge Barros-Velazquez
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 26
Weight:   0.938kg
ISBN:  

9781788018845

ISBN 10:   1788018842
Pages:   420
Publication Date:   05 March 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

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

Reviews

Author Information

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions