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Title Foodomics : omic strategies and applications in food science / editor: Jorge Barros-Velázquez.

Publication Info. Cambridge : Royal Society of Chemistry, 2021.

Item Status

Description 1 online resource (1 volume)
Series Food chemistry, function and analysis ; 26
Food chemistry, function and analysis ; no. 26.
Summary 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.
Contents Intro -- Title -- Copyright -- Contents -- Chapter 1 Foodomics -- Fundamentals, State of the Art and Future Trends -- 1.1 Introduction -- 1.2 Principles and Fundamentals of Foodomics -- 1.2.1 Omics Approaches in Foodomics -- 1.3 Foodomics and Food Safety -- 1.4 Foodomics for Food Quality and Traceability -- 1.5 Foodomics and Food Bioactivity -- 1.6 Challenges and Future Trends -- Abbreviations -- References -- Chapter 2 DNA-based Omics in Food Science -- 2.1 Introduction -- 2.2 DNA-based Strategies in Food Research -- 2.2.1 Sample Preparation and Sequencing
2.2.2 Whole Genome Sequencing (WGS) -- 2.2.3 Single Nucleotide Polymorphisms (SNPs) and Legacy Multilocus Sequence Typing -- MLST -- 2.2.4 Shotgun Metagenomics -- 2.2.5 Amplicon Metagenomics -- 2.2.6 Metatranscriptomics -- 2.3 Genomic Data Sharing and Integration -- 2.4 The Future of DNA-based Foodomics -- Abbreviations -- Acknowledgements -- References -- Chapter 3 Protein-based Omics in Food Science -- 3.1 Introduction -- 3.2 A Brief Review of Mass Spectrometry Techniques -- 3.3 Sample Preparation -- 3.4 MS-based Approaches in Proteomics -- 3.5 MS Post-acquisition and Bioinformatic Tools
3.6 Quantitative Proteomics (Label-based, Label-free) -- 3.7 Applications -- References -- Chapter 4 Application of Chemometrics in Food Analysis -- 4.1 Introduction -- 4.1.1 Chemometrics in Food Analysis -- 4.2 Prior to Data Analysis -- 4.2.1 Study Design -- 4.2.2 Analytical Chemistry Platforms -- 4.2.3 Data Pretreatment -- 4.3 Data Analysis -- 4.3.1 Univariate Analysis -- 4.3.2 Multivariate Analysis -- 4.4 Conclusions -- References -- Chapter 5 Omics for the Identification and Characterization of Foodborne Pathogens -- 5.1 Introduction
5.2 Omics for the Screening of Microbial Pathogens in Food -- 5.2.1 Proteomic and Metabolomic Fingerprinting for Microbial Identification in Food -- 5.2.2 High-throughput Proteomics for Foodborne Pathogen Detection -- 5.2.3 High-throughput Metabolomics for Foodborne Pathogen Detection -- 5.2.4 Next Generation Sequencing of Food Microbial Communities -- 5.3 High Throughput Omics Methodologies for Microbial Typing of Foodborne Pathogens -- 5.3.1 Whole-genome Sequencing of Foodborne Pathogens -- 5.4 Mass Spectrometry for Foodborne Pathogen Typing -- 5.5 Conclusions -- References
Chapter 6 Omics for the Investigation of Bacteriophages in Foodborne Bacteria -- 6.1 Bacteriophages: Definition, Structure and Classification -- 6.2 Phages in the Detection and Identification of Bacterial Species and Strains -- 6.3 Application of Bacteriophages as Antibacterial Agents -- 6.4 Bacteriophages for Biological Control of Foodborne Pathogens -- 6.5 Legislation on Bacteriophages for Biocontrol of Foodborne Pathogens -- 6.6 Omic Technologies in the Microbiological World -- 6.6.1 Genomic Strategies for Bacteriophage and Bacterial Host Detection
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food science.
Food -- Analysis.
Food -- Safety measures.
Food -- Analysis.
Food -- Safety measures.
Food science.
Genre/Form Electronic books.
Added Author Barros-Velazquez, Jorge, editor.
Other Form: Print version: FOODOMICS. [Place of publication not identified] : ROYAL SOC OF CHEMISTRY, 2021 1788018842 (OCoLC)1192972785
ISBN 9781839163005 (electronic bk.)
1839163003 (electronic bk.)
9781839163012 (electronic bk.)
1839163011 (electronic bk.)