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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.
Foodomics – Fundamentals, State of the Art and Future Trends
DNA-based Omics in Food Science
Protein-based Omics in Food Science
Application of Chemometrics in Food Analysis
Omics for the Identification and Characterization of Foodborne Pathogens
Omics for the Investigation of Bacteriophages in Foodborne Bacteria
Application of Toxicogenomics for the Risk Assessment of Chemicals in Foods
Omics and Food Authentication
Application of Omics-based Miniaturized Systems in Food Quality and Safety
Omics-based Detection, Identification and Quantification of GM Food and Feed: Current Challenges and Perspectives
Omics of Lactic Acid Bacteria for Fermented Food Production
Application of Omics in Dairy Science
Application of Omics in Meat Science
Applications of Proteomics to Food Quality and Safety in Fisheries and Aquaculture
Application of Omics in Agricultural Sciences: Wheat Genome Wide Association Studies Causality Analysis
Nutrimetabolomics: Concepts and Applications