OMICs Technologies

Tools for Food Science
Herausgeber: Benkeblia, Noureddine

• Broschiertes Buch

Produktbeschreibung

New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 430
• Erscheinungstermin: 16. November 2016
• Englisch
• Abmessung: 234mm x 156mm x 23mm
• Gewicht: 649g
• ISBN-13: 9781138199248
• ISBN-10: 1138199249
• Artikelnr.: 57040182

Autorenporträt

Noureddine Benkeblia

Inhaltsangabe

Nutrition Science and "Omics" Technologies: Ethical Aspects in Global
Health. Array Platform for Food Safety and Quality. Metabolomics and Food
Science: Concepts and Serviceability in Plant Foods and Nutrition.
Foodomics: A New Omics for a New Food Era. Proteomics in Food
Biotechnology. Challenges in Feasible Problem Construction in Nutritional
Genomics: An Empirical Study. Genomics and Breeding in Food Crops. Genomics
of Fruit Quality and Disorders. Systems Biology Approaches Reveal New
Insights into the Molecular Mechanisms Regulating Flesh Fruit Quality.
Coffee Genomics. Omics Approaches to Meat Quality Management. Functional
Genomics to Improve Meat Quality in Pigs. Meat Science and Proteomics.
Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine
Quality. Aspergillus flavus Genetics and Genomics in Solving Mycotoxin
Contamination of Food and Feed. Index.