Foodomics: LC and LC-MS-based omics strategies in food science and nutrition
Foodomics is becoming a relevant approach to assess food quality, safety, and traceability, in a robust, efficient, sensitive, and cost-effective way. Omics technologies, as used in foodomics, have the potential to improve the scope of traditional targeted analysis and open up new prospects for novel applications, providing the opportunity to explore formerly unanswered questions and problems relevant to food science. In this chapter, liquid chromatography (LC) and liquid chromatography-mass spectrometry (LC-MS)-based foodomics techniques are described, and typical applications in food science are presented, including applications related to food composition, food safety, quality, nutrition, and health.
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2017
|
| Subjects: | Foodomics, Liquid chromatography, Food safety, Food quality, Food traceability, Food bioactivity, |
| Online Access: | http://hdl.handle.net/10261/196196 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|