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Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications.
By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference.
List of sections and Section Editors:
- Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland
- Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE
- Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia
- Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany
- Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany
- Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid
- Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain
- Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia
- Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia
- Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain
- Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information
- Includes articles written by academics and practitioners from various fields and regions
- Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily
- Includes content from high quality authors from across the globe
Food scientists of all levels in both academia and industry. Nutritionists, physicians in medical practice
Introduction Genomics The Genomics Revolution: Agri-Food Research in the 21st Century Next Generation Sequencing Methods: Pushing the Boundaries NexGen Sequencing Data: Bioinformatic Tools for Visualization and Analysis Bioinformatic Platforms for Metagenomics Improvements in Genomic Technologies: Applications to Crop Research The Role of Genomics in Food Quality and Safety Management: Possibilities and Limitations Phylogenomics of Foodborne Pathogens: the Case of Listeria monocytogenes Whole Genome Sequencing: the Impact on Foodborne Outbreak Investigations Genomic Insights into Food Fermentations Viral Genomics and Evolution: the Case of the Dairy Phages Applying Genomics to Track Antimicrobial Resistance in the Food Chain Hologenomics: the Interaction between Host, Microbiome and Diet Genomics for Food security with Efficient and Sustainable Livestock Production Detection of Genetically Modified Organisms through Genomics Approaches Introduction Epigenetics & Noncoding RNA Epigenetics, noncoding RNA, and gene expression Non-coding RNAs as direct and indirect modulators of epigenetic regulation Discovery and chracterization of non-coding RNA through modern genomics Discovery of microRNA-mRNA interactions through genomics and computational prediction Online genomic resources and Bioinformatics tools available for epigenetics and non-coding RNA Functional Discovery of Small Non-coding RNA Through Computational Inference Long non-coding RNAs and human cancer Non-coding RNAs and Epigenetic Regulation in Aging Diet and epigenetics: dietary effects on DNA methylation, histone remodeling and mRNA stability Dietary Modulation of the Gut Microbiome - Probing the Role of small RNAs microRNAs in nutrition, obesity, and metabolic disease Influence of nutrients and bioactive compounds on the expression of microRNAs related to inflammation and chronic disease Food Transcriptomics RNA extraction for transcriptome analysis RNA extraction from plant seeds Development of transcriptome analysis methods RNA Seq analysis of transcriptomes Iso Seq long read transcriptom sequencing Wheat grain transcriptme Barley: current understanding of ‘omics data on quality Groundnut Kernel Transcriptome Avocado fruit transcriptome Grape berry transcriptome Mushroom transcriptome Mango fruit transcriptome Transcriptomics of fruit ripening in Citrus Sugarcane a highly polyploid transcriptome Coffee bean transcriptome Food Proteomics: Instrumentation and major applications: an overview Current approaches in quantitative Proteomics Peptidomics in Food Protein/Peptide modifications in Food Proteomics Proteomics Applied to Food Allergen Research Proteomics in Food Quality Proteomic Analysis to Understand Mechanism in Crop Against Nanoparticles Metaproteomics in Nutrition MALDI-TOF MS based identification of food components FOOD PROTEIN DIGESTOMICS Introduction Metabolomics Food Constituent and Food Metabolite Databases Recent Applications of 1D GC-MS and 2D GC-MS in Foodomics Studies LC/MS based Food Metabolomics Ambient ionization mass spectrometry in Food metabolomics Bioactive anthocyanins in selected fruits – a Foodomics approach Crop metabolome analysis - in vivo labelling with stable isotopes for specific metabolite profiling Metabolomics in Brewing Research Teas Metabolomics Review on Cocoa Lipidomics – State of Knowledge and Future Needs ANALYTICAL CHALLENGES AND STRATEGIES TO DECIPHER THE MAILLARD REACTION NETWORK Metabolomics Analysis in Food Authentication Ethnic Foodomics: Metabolomics Studies of Ethnic Foods Ancient Foodomics: Analytical strategies for reconstruction of palaeodiets and implications for human health AN ESSAY ON GASTRONOMICS, A PART OF FOODOMICS FOR MOLECULAR GASTRONOMY Introduction Omics data treatment, System Biology and Foodomics Introduction to -omic data analysis workflow Multivariate Exploratory Data Analysis in Foodomics Chemometric classification methods in omic data analysis Genomics data treatment in the era of next generation sequencing Gene expression microarray: technical fundamentals and data analysis Analysis of high-throughput RNA Sequencing Data Data treatment in food proteomics Metabolomics mass spectrometry data processing: applications in food analysis NMR metabolomics data processing Integrating bioinformatics approaches for a comprehensive understanding of metabolomics datasets Development of tools to extract the information from datasets obtained by analytical separation techniques hyphenated with mass spectrometry Multi-omic data integration and analysis via model-driven approaches System biology approaches for Foodomics Applications Network Analysis in System Biology Structural modeling in System Biology The role of omic technologies in the study of the human microbiome Introduction Green Foodomics Green Analytical Chemistry Analytical Chemistry and Foodomics Direct Analysis in Foodomics: HRMS Direct Analysis in Foodomics: NMR Sample preparation in Foodomics. Environmentally friendly solvents Sample preparation in Foodomics. Miniaturized solid-phase extraction Sample preparation in Foodomics. Combination of assisted-extraction techniques Green separation techniques for - omics platforms. Gas chromatography Green separation techniques for -omics platforms. Liquid chromatography and Capillary Electrophoresis Green separation techniques for -omics platforms. Supercritical Fluid chromatography Green separation techniques for -omics platforms. Analytical microsystems Green processes in Foodomics. Green solvents for sustainable processes Green processes in Foodomics. Hansen solubility parameters for green solvent selection Green processes in Foodomics. Supercritical Fluid Extraction of Bioactives Green processes in Foodomics. Gas-expanded Liquids Extraction of Bioactives GREEN PROCESSES IN FOODOMICS. PRESSURIZED FLUIDS EXTRACTION OF BIOACTIVES Green processes in Foodomics. Pressurized Hot Water Extraction of Bioactives Green processes in Foodomics. Process integration and Intensification Gren processes in Foodomics. Biorefinery Green chemistry metrics Introduction Foodomics and Food Safety Food Borne Bacterial Pathogens and Food Safety – An Outlook Metabolomics – Nutritional and Physiological Challenges Mitigation of Acrylamide in Thermally Processed Foods Use of lipidomics for food quality assurance and authentication Role of Mycotoxins in Human Food and Inhibition of Their Producers by Plant-Derived Products Foodomics and Microbiological Risk Assessment of Food Food contaminants – bacterial toxins and toxic algae Wine contaminations and frauds from the bioanalytical and biochemical points of view Molecular Detection of Viruses in Foods: From PCR to High-Throughput Sequencing and Beyond. Targeted proteomics for rapid and sensitive detection of foodborne pathogens Proteomics and foodborne pathogens Proteomics and Peptidomics for Food Safety Food Allergies and Food Allergens Food Allergy: Etiology, Allergens, and Analytical Strategies Novel LC-MS Workflows for Improved Lipid Identification and Quantification Influence and detection of the residues of veterinary formulations in foods Introduction Food quality, traceability and foodomics Overview of Food Fraud Prevention, Control, and Countermeasures Food Quality and NIR spectroscopy in the omics era Elemental Metabolomics for food authentication: determination of geographic and genetic origin, processing method Issues in hyperspectral traceability of foods Electronic noses and traceability of foods Biosensors in food traceability and quality Mid infrared in food traceability and quality NIR sensors for the in-situ assessment of Iberian ham Isotopes, traceability and omics Statistics and food quality Chemometrics and Food traceability Grass to Glass: better beer through proteomics Recent advances in food protected designations of origin Microbiomics and wine terroir Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptions Food Bioactivity, Health, and Foodomics – Introduction Bioinformatics and chemometrics to reveal food-health associations Personalized nutrition and -omics Exploiting Intestinal Organoids and Foodomics Strategies for Studying the Role of Diet and Host Responses Foodomics combined with gastrointestinal modeling to assess food bioactivity Interaction between plant secondary metabolites and the human metabolome Dietary modulation of gut microbiota Advanced analytical tools to reveal food-health associations Omics perspectives in food science Relationship between microbiome and colorectal cancer Metabolomics to study the therapeutic value of natural compounds to treat obesity Advanced metabolomics for metabolic syndrome/metabolic diseases The Role of Vitamins in Inflammatory Bowel Diseases Cardiovascular protection by dietary polyphenols Influence of diet and food components in mental health Diabetes, Omics tools and Diet Foodomics to discover the health potential of microalgae Foodomics of bioactive compounds from tropical fruits by-products Nutrient quality and diversity in foods for optimal nutrition Use of metabotyping for targeted nutrition
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- © Elsevier 2021
- 8th November 2020
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Alejandro Cifuentes is a Full Research Professor at the National Research Council of Spain (CSIC) in Madrid, Head of the Laboratory of Foodomics and Director of the Metabolomics Platform (International Excellence Campus CSIC + University Autonoma of Madrid). He has been Founding Director of the Institute of Food Science Research and Deputy Director of the Institute of Industrial Fermentations, both belonging to CSIC. Alejandro's activity includes advanced analytical methods development for Foodomics (including transcriptomics, proteomics and metabolomics), food quality and safety, as well as isolation and characterization of natural bioactive compounds and their effect on human health. He holds different national and international awards, is member of the Editorial Board of 17 international journals (including Journal of Chromatography A, Journal of Separation Science, Food Analytical Methods, International Journal of Molecular Sciences, Heliyon, Journal of Pharmaceutical Analysis, etc.), Editor of TrAC-Trends in Analytical Chemistry and Electrophoresis, and Editor-in-Chief of Open Life Sciences. He has published more than 270 SCI papers, 30 books and book chapters and 9 patents. His h index is 70 (Google scholar, June 2020) and his works have received more than 17000 citations. Alejandro has given more than 200 invited lectures in different national and international meetings in Europe, Asia, Africa, America and Oceania. He has defined for the first time in a SCI journal the new discipline of Foodomics.
National Research Council of Spain (CSIC), Madrid, Spain
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