Woodhead Publishing Metabolomics in Food and Nutrition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Product Description Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition and human samples for health assessments. Further chapters highlight metabolomic analysis of plants and crops and applications of metabolomics in food science. Key Features: provides an overview of the current and potential future use of metabolomics in the food industry; chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results; discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Contents: Part 1 Equipment, methods and data interpretation in metabolomics: Equipment and metabolite identification (ID) strategies for mass-based metabolomic analysis; Metabolomics using nuclear magnetic resonance (NMR); Statistical methods in metabolomics; Metabolic reconstruction databases and their application to metabolomics research. Part 2 Applications of metabolomics in humans, plants and food: Human samples for health assessments; Metabolomics in nutrition; Current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications; Metabolomic analysis of plants and crops; Metabolomics for the safety assessment of genetically modified (GM) crops; Applications of metabolomics in food science: food composition and quality, sensory and nutritional attributes. About the Author Bart Weimer is a Professor at the Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, USA. Carolyn Slupsky is an Associate Professor and Nutritionist at the Foods For Health Institute, University of California, Davis, USA.