Metabolomics in Food and Nutrition

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  • Author : Bart C Weimer
  • Publisher : Elsevier
  • Pages : 264 pages
  • ISBN : 0857098810
  • Rating : /5 from reviews
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Download or Read online Metabolomics in Food and Nutrition full in PDF, ePub and kindle. this book written by Bart C Weimer and published by Elsevier which was released on 31 October 2013 with total page 264 pages. We cannot guarantee that Metabolomics in Food and Nutrition book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes. With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition
  • Author : Bart C Weimer,Carolyn Slupsky
  • Publisher : Elsevier
  • Release : 31 October 2013
GET THIS BOOK Metabolomics in Food and Nutrition

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data

Metabolomics as a Tool in Nutrition Research

Metabolomics as a Tool in Nutrition Research
  • Author : J-L Sebedio,L Brennan
  • Publisher : Elsevier
  • Release : 28 November 2014
GET THIS BOOK Metabolomics as a Tool in Nutrition Research

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs. Metabolomics as a Tool in Nutrition Research provides a review of the uses of metabolomics in nutritional research. Chapters cover the most important aspects of the topic such as analysis techniques, bioinformatics and integration with other ‘omic’ sciences such as proteomics and genomics. The final chapters look at

Handbook of Nutritional Biochemistry

Handbook of Nutritional Biochemistry
  • Author : Sondre Haugen,Simen Meijer
  • Publisher : Nova Biomedical Books
  • Release : 01 January 2010
GET THIS BOOK Handbook of Nutritional Biochemistry

Nutritional biochemistry is one of the academic foundations that make up nutritional sciences, a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology, health, and behaviour. This book introduces recent findings concerning the biochemical and molecular actions of food factors on bone metabolism in vitro and their preventive effects on osteoporosis in animals in vivo and human subjects. The extraction methods applied in food processing are

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 April 2017
GET THIS BOOK Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 82, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits

Foodomics

Foodomics
  • Author : Alejandro Cifuentes
  • Publisher : John Wiley & Sons
  • Release : 05 February 2013
GET THIS BOOK Foodomics

Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Alberta Tomassini,Giorgio Capuani,Maurizio Delfini,Alfredo Miccheli
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
GET THIS BOOK Chemometrics in Food Chemistry

In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field.

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods
  • Author : Debasis Bagchi,Francis Lau,Anand Swaroop,Manashi Bagchi
  • Publisher : John Wiley & Sons
  • Release : 19 October 2015
GET THIS BOOK Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Functional foods and nutraceuticals have received considerable interest in the past decade, largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has

Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease
  • Author : Ann M. Coulston,Carol J. Boushey,Mario Ferruzzi,Linda Delahanty
  • Publisher : Academic Press
  • Release : 28 April 2017
GET THIS BOOK Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods
  • Author : Debasis Bagchi,Anand Swaroop,Manashi Bagchi
  • Publisher : John Wiley & Sons
  • Release : 18 August 2015
GET THIS BOOK Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has

Foodomics

Foodomics
  • Author : Jorge Barros-Velázquez
  • Publisher : Royal Society of Chemistry
  • Release : 31 March 2021
GET THIS BOOK Foodomics

Presents the most updated information on the main methodologies and technological platforms involved in foodomics.

Functional Food

Functional Food
  • Author : María Chávarri Hueda
  • Publisher : BoD – Books on Demand
  • Release : 02 August 2017
GET THIS BOOK Functional Food

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides