Ebook: Omics technologies : tools for food science

"Examining the application of genomic information and high-throughput profiling technologies as tools for the nutrition and food science industries, this book takes a particular interest in the transformation from industrial to sustained food technologies and the role of these omics tools to mitigate the growing pressure of limited natural resources and environmental degradation. Providing detailed descriptions right down to the molecular level, it discusses the prominence of diet and food components as prime environmental factors that affect the genome, transcriptome, proteome, and metabolome and how these delicate interactions define individual health or disease"--Provided by publisher. Read more... Content: Nutrition Science and "Omics" Technologies: Ethical Aspects in Global Health; Beatrice Godard, Thierry Hurlimann, and Raphaelle Stenne Array Platform for Food Safety and Quality; Clarissa Consolandi, Paola Cremonesi, Marco Severgnini, Roberta Bordoni, Clelia Peano, Gianluca De Bellis, and Bianca Castiglioni Metabolomics and Food Science: Concepts and Serviceability in Plant Foods and Nutrition; Noureddine Benkeblia Foodomics: A New Omics for a New Food Era; Virginia Garcia-Canas, Carolina Simo, Miguel Herrero, Elena Ibanez, and Alejandro Cifuentes Proteomics in Food Biotechnology; Gu Chen and Xuewu Zhang Challenges in Feasible Problem Construction in Nutritional Genomics: An Empirical Study; Bart Penders, Klasien Horstman, and Rein Vos Genomics and Breeding in Food Crops; Allan Brown, Andrew H. Paterson, and Li Li Genomics of Fruit Quality and Disorders; Federico Martinelli, Carlos H. Crisosto, and Abhaya Dandekar Systems Biology Approaches Reveal New Insights into the Molecular Mechanisms Regulating Flesh Fruit Quality; Claudio Bonghi and George A. Manganaris Coffee Genomics; Sarada Krishnan and Tom A. Ranker Omics Approaches to Meat Quality Management; Ruth M. Hamill, Begonya Marcos, Dilip K. Rai, and Anne Maria Mullen Functional Genomics to Improve Meat Quality in Pigs; Roberta Davoli, Paolo Zambonelli, and Silvia Braglia Meat Science and Proteomics; Kristin Hollung and Eva Veiseth-Kent Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine Quality; Corine S.C. Ting, Anthony R. Borneman, and Isak S. Pretorius Aspergillus flavus Genetics and Genomics in Solving Mycotoxin Contamination of Food and Feed; Jiujiang Yu, Deepak Bhatnagar, Thomas E. Cleveland, Gary Payne, William C. Nierman, and Joan W. Bennett Index Abstract: "Examining the application of genomic information and high-throughput profiling technologies as tools for the nutrition and food science industries, this book takes a particular interest in the transformation from industrial to sustained food technologies and the role of these omics tools to mitigate the growing pressure of limited natural resources and environmental degradation. Providing detailed descriptions right down to the molecular level, it discusses the prominence of diet and food components as prime environmental factors that affect the genome, transcriptome, proteome, and metabolome and how these delicate interactions define individual health or disease"--Provided by publisher