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BL
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| Record Number
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661424
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dltt
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| Main Entry
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Cifuentes, A
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| Title & Author
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Foodomics : Advanced Mass Spectrometry in Modern Food Science and Nutrition
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| Publication Statement
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New York :: Wiley,, 2013
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| Series Statement
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Wiley Series on Mass Spectrometry
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| Page. NO
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1 online resource (1111 p.)
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| ISBN
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9781118537282
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: 1118537289
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: 9781118537350
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: 1118537351
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: 9781118537312
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: 1118537319
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9781118169452
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111816945X
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| Notes
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Description based upon print version of record
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8.7 implications for human health and disease
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| Bibliographies/Indexes
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REFERENCESChapter 7: MS-Based Methodologies for Transgenic Foods Development and Characterization; 7.1 INTRODUCTION; 7.2 CONTROVERSIAL SAFETY ASPECTS AND LEGISLATION ON GMOs; 7.3 ANALYSIS OF GMOs: TARGETED PROCEDURES AND PROFILING METHODOLOGIES; 7.4 CONCLUSIONS AND FUTURE OUTLOOK; 7.5 ACKNOWLEDGMENTS; REFERENCES; Chapter 8: MS-Based Methodologies to Study the Microbial Metabolome; 8.1 INTRODUCTION; 8.2 THE GUT MICROBIOTA AND THEIR ROLE IN METABOLISM; 8.3 METAGENOMICS; 8.4 METABOLOMICS; 8.5 MICROBIAL METABOLITES IN THE HUMAN GUT; 8.6 ANALYSIS OF THE MICROBIAL METABOLOME
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| Contents
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Cover; Wiley Series on Mass Spectrometry; Title Page; Copyright; Dedication; Preface; Contributors; Chapter 1: Foodomics: Principles and Applications; 1.1 INTRODUCTION TO FOODOMICS; 1.2 FOODOMICS APPLICATIONS: CHALLENGES, ADVANTAGES, AND DRAWBACKS; 1.3 FOODOMICS, SYSTEMS BIOLOGY, AND FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES; Chapter 2: Next Generation Instruments and Methods for Proteomics; 2.1 INTRODUCTION; 2.2 EMERGING METHODS IN PROTEOMICS; 2.3 THE MOVE FROM SHOTGUN TO TARGETED PROTEOMICS APPROACHES; 2.4 NEW INSTRUMENTAL METHODS FOR PROTEOMICS; 2.5 BIOINFORMATICS TOOLS; REFERENCES
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Chapter 3: Proteomic-based Techniques for the Characterization of Food Allergens3.1 INTRODUCTION: WHAT IS FOOD ALLERGY?; 3.2 FOOD ALLERGY: FEATURES AND BOUNDARIES OF THE DISEASE; 3.3 IMMUNOPATHOLOGY OF FOOD ALLERGY AND ROLE OF PROTEOMICS; 3.4 IDENTIFICATION OF FOOD ALLERGY EPITOPES; 3.5 EXPRESSION PROTEOMICS AND FUNCTIONAL PROTEOMICS IN FOOD ALLERGY; 3.6 IDENTIFICATION OF ALLERGENS IN TRANSFORMED PRODUCTS; 3.7 CONCLUDING REMARKS; REFERENCES; Chapter 4: Examination of the Efficacy of Antioxidant Food Supplements using Advanced Proteomics Methods; 4.1 INTRODUCTION
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4.2 METHODS FOR STUDYING THE EFFICACY OF ANTIOXIDANTS4.3 STRATEGIES USED FOR PROTEOMIC ANALYSIS OF CARBONYLATED PROTEINS AND THE IMPACT OF ANTIOXIDANTS; 4.4 STUDYING OXIDATION MECHANISMS; 4.5 QUANTIFICATION OF CARBONYLATION SITES; 4.6 BIOMEDICAL CONSEQUENCE OF PROTEIN OXIDATION AND THE IMPACT OF ANTIOXIDANTS; 4.7 REDOX PROTEOMICS AND TESTING THE EFFICACY OF ANTIOXIDANTS; REFERENCES; Chapter 5: Proteomics in Food Science; 5.1 PROTEOMICS; 5.2 APPLICATIONS IN FOOD SCIENCE; 5.3 SPECIES IDENTIFICATION AND GEOGRAPHIC ORIGIN; 5.4 DETECTION AND IDENTIFICATION OF SPOILAGE AND PATHOGENIC MICROORGANISMS
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5.5 CHANGES DURING FOOD STORAGE AND PROCESSING AND THEIR RELATIONSHIP TO QUALITY5.6 PROTEOMICS DATA INTEGRATION TO EXPLORE FOOD METABOLIC PATHWAYS AND PHYSIOLOGICAL ACTIVITY OF FOOD COMPONENTS; 5.7 NUTRIPROTEOMICS; 5.8 FINAL CONSIDERATIONS AND FUTURE TRENDS; REFERENCES; Chapter 6: Proteomics in Nutritional Systems Biology: Defining Health; 6.1 INTRODUCTION; 6.2 FROM FOOD PROTEINS TO NUTRIPROTEOMICS; 6.3 NUTRITIONAL PEPTIDE AND PROTEIN BIOACTIVES; 6.4 NUTRITIONAL PEPTIDE AND PROTEIN BIOMARKERS; 6.5 ECOSYSTEM-LEVEL UNDERSTANDING OF NUTRITIONAL HOST HEALTH; 6.6 CONCLUSIONS AND PERSPECTIVES
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| Abstract
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This book introduces the principles of foodomics through the review of advanced Mass Spectrometry (MS) technologies applied to this new discipline. The coverage details specific ""omics"" approaches based on MS technologies that have been (or can be) applied in foodomics, providing a picture of the most innovative applications and future trends. It explains the fundamental branches of foodomics such as metabolomics, proteomics, and systems biology. And it provides a global perspective on ""omics"" approaches based on MS techniques combined with systems biology in food science and nutrition, a
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| Subject
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Food-- Analysis
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| Subject
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Mass spectrometry
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| LC Classification
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TX547 .F66 2013
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| Added Entry
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Ohio Library and Information Network
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Wiley Online Library (Online service)
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