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OMICs Technologies: Tools for Food Science Noureddine Benkeblia 1. udgave
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OMICs Technologies: Tools for Food Science
Noureddine Benkeblia
Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences.
In this volume, an international panel of researchers examines the rise of these new technologies?including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics?and describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.
Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition.
429 pages, 35 black & white illustrations, 8 black & white tables
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 16. november 2016 |
| ISBN13 | 9781138199248 |
| Forlag | Taylor & Francis Ltd |
| Antal sider | 429 |
| Mål | 235 × 158 × 31 mm · 646 g |
| Sprog | Engelsk |
| Klipper/redaktør | Benkeblia, Noureddine (University of the West Indies, Kingston, Jamaica) |
