Nutriomics (Food Analysis & Properties). Dieser Artikel ist nicht verfügbar.Nutriomics (Food Analysis & Properties)

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.

Nutriomics: Well-being through Nutrition

focuses on:

The impact of molecular approaches to revolutionize nutrition research for human well-being

Various biomarkers for bioactive ingredient analysis in nutritional intervention research

Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices

Recent updates on applications of omics technologies towards personalized nutrition

Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.

This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.

Devarajan Thangadurai, PhD, is Assistant Professor at Karnatak University, Dharwad in India and did his postdoctoral research at the University of Madeira, Portugal, University of Delhi, India, and ICAR National Research Centre for Banana, India. He is the recipient of Best Young Scientist Award with Gold Medal from Acharya Nagarjuna University, India, and the VGST-SMYSR Young Scientist Award of the Government of Karnataka, India. He has keen interest and expertise in the fields of biodiversity and biotechnology, genetics and genomics of food crops and beneficial microbes for crop productivity and food safety towards sustainable agricultural development. He has authored and edited more than 25 books including Genetic Resources and Biotechnology (3 Vols.), Genes, Genomes and Genomics (2 Vols.), Genomics and Proteomics, and, Biotechnology of Microorganisms with international scientific publishers in USA, Canada and India. He has authored and coauthored 210 publications inclusive of journal articles, book chapters, books and invited presentations. He has extensively travelled to many universities and institutes in Africa, Europe and Asia for academic works, scientific meetings, and international collaborations. He is also reviewer for several journals including Comprehensive Reviews in Food Science and Food Safety, Food Science and Technology International, Journal of Agricultural and Food Chemistry, Journal of Food Science, Journal of the Science of Food and Agriculture, and, International Journal of Plant Production. Saher Islam, PhD, is an HEC Scholar (Higher Education Commission) of the Islamic Republic of Pakistan at the University of Veterinary and Animal Sciences, Lahore, where she received her BS, MPhil and PhD in Molecular Biology, Biotechnology and Bioinformatics. She is an IRSIP Scholar at Cornell University, New York and Visiting Scholar at West Virginia State University, West Virginia in USA. She has keen research interests in genetics, molecular biology, biotechnology, and bioinformatics pertaining to animal, dairy and food science, and has ample hands on experience in molecular marker analysis, whole genome sequencing and RNA sequencing. She has visited USA, UK, Singapore, Germany, Italy and Russia for academic and scientific trainings, courses, and meetings. She is the recipient of 2016 Boehringer Ingelheim Fonds Travel Grant from European Molecular Biology Laboratory, Germany. She is an author/coauthor of 50 publications including journal articles, book chapters, books and conference presentations.Leo M.L. Nollet, PhD, earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he edited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he edited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötles, 2020) and Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020).Juliana Bunmi Adetunji, Ph.D, is a faculty at the Department of Biochemistry, Faculty of Science, Osun State University, Osogbo, Nigeria. Her research interest over the years has focused on nutritional safety of foods and evaluation of medicinal plants in management and maintenance of human health. Her work on phytomedicinal potentials of certain medicinal plants and on food safety has made valuable contributions to ongoing research in the use of alternative remedies for disease management in Africa as well as sustainable food systems for the future. Juliana is a recipient of the Tertiary Educational Fund in Nigeria. She has published several scientific journals and conference proceedings in international and local refereed journals. She is a member of many scientific and professional bodies like Organization for Women in Science in the Developing World, Nigerian Society of Biochemistry and Molecular Biology, Nigerian Society of Experimental Biology and Nigeria Bioinformatics and Genetics Network.