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006    m     o  d         
007    cr cnu---unuuu 
008    210329s2021    enk     o     000 0 eng d 
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016 7  020087761|2Uk 
019    1244254976 
020    9781839163005|q(electronic book) 
020    1839163003|q(electronic book) 
020    9781839163012|q(electronic book) 
020    1839163011|q(electronic book) 
020    |z1788018842 
020    |z9781788018845 
035    (OCoLC)1243560862|z(OCoLC)1244254976 
037    6151:5993|bRoyal Society of Chemistry|nhttp://www.rsc.org/
       spr 
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049    RIDW 
050  4 TP370.5 
072  7 SCI|x013010|2bisacsh 
072  7 SCI|x045000|2bisacsh 
072  7 TEC|x012010|2bisacsh 
072  7 TEC|x012030|2bisacsh 
072  7 PNF|2bicssc 
072  7 PSG|2bicssc 
072  7 TDCT|2bicssc 
082 04 664|223 
090    TP370.5 
245 00 Foodomics :|bomic strategies and applications in food 
       science /|ceditor: Jorge Barros-Velázquez. 
264  1 Cambridge :|bRoyal Society of Chemistry,|c2021. 
300    1 online resource (1 volume). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food chemistry, function and analysis ;|v26 
505 0  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 
505 8  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 
505 8  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 
505 8  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 
505 8  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 
520    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. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food science.|0https://id.loc.gov/authorities/subjects/
       sh2018000786 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Food|xSafety measures.|0https://id.loc.gov/authorities/
       subjects/sh2001007789 
650  7 Food science.|2fast|0https://id.worldcat.org/fast/2003714 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Food|xSafety measures.|2fast|0https://id.worldcat.org/fast
       /930602 
655  4 Electronic books. 
700 1  Barros-Velazquez, Jorge,|0https://id.loc.gov/authorities/
       names/no2020128057|eeditor. 
776 08 |iPrint version:|tFOODOMICS.|d[Place of publication not 
       identified] : ROYAL SOC OF CHEMISTRY, 2021|z1788018842
       |w(OCoLC)1192972785 
830  0 Food chemistry, function and analysis ;|0https://
       id.loc.gov/authorities/names/n2017190223|vno. 26. 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2899718|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
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994    92|bRID