Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition

Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition

Editor(s): Alejandro Cifuentes

Published Online: 4 MAR 2013 09:21PM EST

Print ISBN: 9781118169452

Online ISBN: 9781118537282

DOI: 10.1002/9781118537282

About this Book

Provides the latest "-omics" tools to advance the study of food and nutrition

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.

Table of contents

    1. You have free access to this content
    2. Chapter 3

      Proteomic-based Techniques for the Characterization of Food Allergens (pages 69–99)

      Gianluca Picariello, Gianfranco Mamone, Francesco Addeo, Chiara Nitride and Pasquale Ferranti

    3. Chapter 5

      Proteomics in Food Science (pages 125–165)

      José M. Gallardo, Mónica Carrera and Ignacio Ortea

    4. Chapter 10

      Shaping the Future of Personalized Nutrition with Metabolomics (pages 271–301)

      Max Scherer, Alastair Ross, Sofia Moco, Sebastiano Collino, François-Pierre Martin, Jean-Philippe Godin, Peter Kastenmayer and Serge Rezzi

    5. Chapter 11

      How Does Foodomics Impact Optimal Nutrition? (pages 303–349)

      Anna Arola-Arnal, Josep M. del Bas, Antoni Caimari, Anna Crescenti, Francesc Puiggròs, Manuel Suárez and Lluís Arola

    6. Chapter 12

      Lipidomics (pages 351–379)

      Isabel Bondia-Pons and Tuulia Hyötyläinen

    7. Chapter 14

      Metabolomics Markers in Acute and Endurance/ Resistance Physical Activity: Effect of the Diet (pages 405–414)

      Sonia Medina, Débora Villaño, José Ignacio Gil, Cristina García-Viguera, Federico Ferreres and Angel Gil-Izquierdo

    8. Chapter 15

      Ms-based Omics Evaluation of Phenolic Compounds as Functional Ingredients (pages 415–427)

      Débora Villaño, Sonia Medina, José Ignacio Gil, Cristina García-Viguera, Federico Ferreres, Francisco A. Tomás-Barberán and Angel Gil-Izquierdo

    9. Chapter 16

      Metabolomics of Diet-related Diseases (pages 429–451)

      Marcela A. Erazo, Antonia García, Francisco J. Rupérez and Coral Barbas

    10. Chapter 18

      Green Foodomics (pages 471–506)

      Jose A. Mendiola, María Castro-Puyana, Miguel Herrero and Elena Ibáñez

    11. You have free access to this content
    12. You have free access to this content