ENGLISH

Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition

Book information

Year
2013
ISBN
9781118169452, 9781118537282
DOI
10.1002/9781118537282
Language
english
Format
PDF
Filesize
5 MB (5227694 bytes)
Pages
566\566
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

Provides the latest "-omics" tools to advance the study of food and nutritionThe 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 food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers:Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergensAdvanced mass spectrometry-based methods to study transgenic foods and the microbial metabolomeMass spectrometry-based metabolomics in nutrition and health researchFoodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseasesPrinciples and practices of lipidomics and green foodomicsUse of chemometrics in mass spectrometry and foodomicsThe final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth.With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.Content: Chapter 1 Foodomics: Principles and Applications (pages 1–13): Alejandro CifuentesChapter 2 Next Generation Instruments and Methods for Proteomics (pages 15–67): Maria del Carmen Mena and Juan Pablo AlbarChapter 3 Proteomic?based Techniques for the Characterization of Food Allergens (pages 69–99): Gianluca Picariello, Gianfranco Mamone, Francesco Addeo, Chiara Nitride and Pasquale FerrantiChapter 4 Examination of the Efficacy of Antioxidant Food Supplements Using Advanced Proteomics Methods (pages 101–123): Ashraf G. Madian, Elsa M. Janle and Fred E. RegnierChapter 5 Proteomics in Food Science (pages 125–165): Jose M. Gallardo, Monica Carrera and Ignacio OrteaChapter 6 Proteomics in Nutritional Systems Biology: Defining Health (pages 167–189): Martin Kussmann and Laurent FayChapter 7 MS?Based Methodologies for Transgenic Foods Development and Characterization (pages 191–220): Alberto Valdes and Virginia Garcia?CanasChapter 8 MS?based Methodologies to Study the Microbial Metabolome (pages 221–243): Wendy R. Russell and Sylvia H. DuncanChapter 9 Ms?Based Metabolomics in Nutrition and Health Research (pages 245–270): Clara Ibanez and Carolina SimoChapter 10 Shaping the Future of Personalized Nutrition with Metabolomics (pages 271–301): Max Scherer, Alastair Ross, Sofia Moco, Sebastiano Collino, Francois?Pierre Martin, Jean?Philippe Godin, Peter Kastenmayer and Serge RezziChapter 11 How Does Foodomics Impact Optimal Nutrition? (pages 303–349): Anna Arola?Arnal, Josep M. del Bas, Antoni Caimari, Anna Crescenti, Francesc Puiggros, Manuel Suarez and Lluis ArolaChapter 12 Lipidomics (pages 351–379): Isabel Bondia?Pons and Tuulia HyotylainenChapter 13 Foodomics Study of Micronutrients: The Case of Folates (pages 381–403): Susan J. DuthieChapter 14 Metabolomics Markers in Acute and Endurance/ Resistance Physical Activity: Effect of the Diet (pages 405–414): Sonia Medina, Debora Villano, Jose Ignacio Gil, Cristina Garcia?Viguera, Federico Ferreres and Angel Gil?IzquierdoChapter 15 Ms?based Omics Evaluation of Phenolic Compounds as Functional Ingredients (pages 415–427): Debora Villano, Sonia Medina, Jose Ignacio Gil, Cristina Garcia?Viguera, Federico Ferreres, Francisco A. Tomas?Barberan and Angel Gil?IzquierdoChapter 16 Metabolomics of Diet?related Diseases (pages 429–451): Marcela A. Erazo, Antonia Garcia, Francisco J. Ruperez and Coral BarbasChapter 17 MS?based Metabolomics Approaches for Food Safety, Quality, and Traceability (pages 453–470): Maria Castro?Puyana, Jose A. Mendiola, Elena Ibanez and Miguel HerreroChapter 18 Green Foodomics (pages 471–506): Jose A. Mendiola, Maria Castro?Puyana, Miguel Herrero and Elena IbanezChapter 19 Chemometrics, Mass Spectrometry, and Foodomics (pages 507–538): Thomas Skov and Soren B. EngelsenChapter 20 Systems Biology in Food and Nutrition Research (pages 539–550): Matej Oresic

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