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 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 allergens.
- Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome.
- Mass spectrometry-based metabolomics in nutrition and health research.
- Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases.
- Principles and practices of lipidomics and green foodomics.
- Use of chemometrics in mass spectrometry and foodomics.
The 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.
Contents
- Chapter 1 Foodomics: Principles and Applications
- Chapter 2 Next Generation Instruments and Methods for Proteomics
- Chapter 3 Proteomic-Based Techniques for the Characterization of Food Allergens
- Chapter 4 Examination of the Efficacy of Antioxidant Food Supplements Using Advanced Proteomics Methods
- Chapter 5 Proteomics in Food Science
- Chapter 6 Proteomics in Nutritional Systems Biology: Defining Health
- Chapter 7 MS-Based Methodologies for Transgenic Foods Development and Characterization
- Chapter 9 MS-Based Metabolomics in Nutrition and Health Research
- Chapter 10 Shaping the Future of Personalized Nutrition with Metabolomics
- Chapter 11 How Does Foodomics Impact Optimal Nutrition?
- Chapter 12 Lipidomics
- Chapter 13 Foodomics Study of Micronutrients: The Case of Folates
- Chapter 14 Metabolomics Markers in Acute and Endurance/Resistance Physical Activity: Effect of the Diet
- Chapter 15 MS-Based Omics Evaluation of Phenolic Compounds as Functional Ingredients
- Chapter 16 Metabolomics of Diet-Related Diseases
- Chapter 17 MS-Based Metabolomics Approaches for Food Safety, Quality, and Traceability
- Chapter 18 Green Foodomics
- Chapter 19 Chemometrics, Mass Spectrometry, and Foodomics
- Chapter 20 Systems Biology in Food and Nutrition Research
- Index
About the Authors
- ALEJANDRO CIFUENTES, PhD, is Full Research Professor at the National Research Council (CSIC) in Madrid, Spain. He has authored more than 200 SCI papers and is Editor of two journals: TrAC Trends in Analytical Chemistry and Electrophoresis. Dr. Cifuentes was the first to define the new discipline of foodomics in an SCI journal. His research centers on the development of advanced analytical methods for foodomics, food quality and safety, as well as the isolation and identification of biologically active natural products.
Book Details
- Hardcover: 580 pages
- Publisher: Wiley; 1 edition (2013)
- Language: English
- ISBN-10: 111816945X
- ISBN-13: 978-1118169452
- Product Dimensions: 1.5 x 6.5 x 9.5 inches
- List price: $125.00