Jorge Barros-Velázquez - Foodomics: Omic Strategies and Applications in Food Science

G. lvarez-Rivera, A. Valds, C. Len and A. Cifuentes

A. Sandionigi and A. Bruno

V. Cunsolo, V. Muccilli, R. Saletti and S. Foti

Jennifer Janovick, Kathryn Williamson and Emmanuel Hatzakis

K. Bhme and P. Calo-Mata

P. Calo-Mata, Ana G. Abril, J. Barros Velzquez and T. G. Villa

S. Levorato and A. V. Nathanail

I. Ortea

Andrey Ipatov, Alejandro Garrido-Maestu, Joana Rafaela Guerreiro, Agnes Purwidyantri, Sarah Azinheiro, Joana Carvalho, Foteini Romani, Monisha Elumalai and Marta Prado

Sylvain Aubry, Sarai Reyes Avila, Daniel Croll and Bastien Christ

Monika Yadav, Ishu Khangwal, Guddu Kumar Gupta and Pratyoosh Shukla

D. Rodrigues, D. Almeida, A. M. Gomes and A. C. Freitas

Y. Fu and W. Wu

Mnica Carrera and Jos M. Gallardo

. Kurtanjek

D. Guggisberg, H. Joosten, P. Fuchsmann and G. Vergres

Rajveer Singh, Robin Joshi, Eduardo D. Munaiz, Sanjay Kumar and Arun Kumar

Zonghao Yue, Yatao Jiang and Zhongke Sun

Maurizio Mennini, Valeria Marzano, Lorenza Putignani and Alessandro Fiocchi

Foodomics

Omic Strategies and Applications in Food Science

Foodomics

Omic Strategies and Applications in Food Science

Edited by

Jorge Barros-Velzquez

University of Santiago de Compostela, Spain
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Food Chemistry, Function and Analysis No. 26

Print ISBN: 978-1-78801-884-5

PDF ISBN: 978-1-83916-300-5

EPUB ISBN: 978-1-83916-301-2

Print ISSN: 2398-0656

Electronic ISSN: 2398-0664

A catalogue record for this book is available from the British Library

The Royal Society of Chemistry 2021

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Foodomics

Omic Strategies and Applications in Food Science

Food Chemistry, Function and Analysis

Series editors:

Gary Williamson, Monash University, Australia

Alejandro G. Marangoni, University of Guelph, Canada

Graham A. Bonwick, AgriFoodX Limited, UK

Catherine S. Birch, AgriFoodX Limited, UK

Titles in the series:

1: Food Biosensors

2: Sensing Techniques for Food Safety and Quality Control

3: Edible Oil Structuring: Concepts, Methods and Applications

4: Food Irradiation Technologies: Concepts, Applications and Outcomes

5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health

6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components

7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

8: Legumes: Nutritional Quality, Processing and Potential Health Benefits

9: Tomato Chemistry, Industrial Processing and Product Development

10: Food Contact Materials Analysis: Mass Spectrometry Techniques

11: Vitamin E: Chemistry and Nutritional Benefits

12: Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health

13: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

14: Eggs as Functional Foods and Nutraceuticals for Human Health

15: Rapid Antibody-based Technologies in Food Analysis

16: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud

17: Advanced Gas Chromatography in Food Analysis

18: Handbook of Food Structure Development

19: Mitigating Contamination from Food Processing

20: Biogenic Amines in Food: Analysis, Occurrence and Toxicity

21: Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations

22: Health Claims and Food Labelling

23: Nutraceuticals and Human Health: The Food-to-supplement Paradigm

24: Nutritional Signalling Pathway Activities in Obesity and Diabetes

25: The Chemistry and Bioactive Components of Turmeric

26: Foodomics: Omic Strategies and Applications in Food Science

How to obtain future titles on publication:

A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication.

For further information please contact:

Book Sales Department, Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 0WF, UK

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Preface

I am delighted to introduce the book Foodomics Omic Strategies and Applications in Food Science to the scientific community. The main motivation of editing this book on foodomics was to document the latest research on this cutting-edge technology and to provide a general overview and updated applications by the hands of renowned international experts in the field. The term Foodomics was proposed a decade ago by Prof. Cifuentes, one of the contributors to this book. This term was intended to compile in a single discipline all advanced molecular techniques used to achieve proper food analysis. Since then, this discipline has experienced amazing development for several reasons: (i) the tremendous technical advances in the equipments and methodologies involved; (ii) the emergence of new challenges in food analysis, mainly derived from novel threats to food safety, and (iii) the discovery of the role of food components in human health, which has resulted in the development of novel terms such as nutrigenomics or nutrimetabolomics. In this text we provide, to the best of our knowledge, the most up-to-date reference book on the most relevant applications of omics in food science. This would not have been possible without the active participation of a myriad of relevant scientists from three continents that have generously shared their knowledge through specific and exhaustive chapters.