Food Chemistry, Function and Analysis - Foodomics
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Published By Royal Society Of Chemistry

9781788018845
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Chapter 2. DNA-based Omics in Food Science

2021 ◽  
pp. 54-75
Author(s):  
A. Sandionigi ◽  
A. Bruno
Keyword(s):  
Food Science

Chapter 4. Application of Chemometrics in Food Analysis

2021 ◽  
pp. 97-127
Author(s):  
Jennifer Janovick ◽  
Kathryn Williamson ◽  
Emmanuel Hatzakis
Keyword(s):  
Food Analysis

Chapter 9. Application of Omics-based Miniaturized Systems in Food Quality and Safety

2021 ◽  
pp. 222-256
Author(s):  
Andrey Ipatov ◽  
Alejandro Garrido-Maestu ◽  
Joana Rafaela Guerreiro ◽  
Agnes Purwidyantri ◽  
Sarah Azinheiro ◽  
...  
Keyword(s):  
Food Quality ◽  
Quality And Safety ◽  
Food Quality And Safety ◽  
Miniaturized Systems

Chapter 11. Omics of Lactic Acid Bacteria for Fermented Food Production

2021 ◽  
pp. 271-288
Author(s):  
Monika Yadav ◽  
Ishu Khangwal ◽  
Guddu Kumar Gupta ◽  
Pratyoosh Shukla
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Production ◽  
Fermented Food

Chapter 12. Application of Omics in Dairy Science

2021 ◽  
pp. 289-313
Author(s):  
D. Rodrigues ◽  
D. Almeida ◽  
A. M. Gomes ◽  
A. C. Freitas
Keyword(s):  
Dairy Science
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