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PDF OMICs Technologies: Tools for Food Science

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The experiment done by inserting rosemary extracts to the mice and collecting RNA and metabolites from each controlled and treated individual indicated that there is a correlation between the compounds used and the percentage of recovery from the cancer.

omics technologies tools for food science Manual

This information is however never achievable without the help of foodomics knowledge as it was used to process data, analyze statistic, and identify biomakers. Foodomics, coupled with transcriptomic data, shows that Carnosic acid leads to the accumulation of an antioxidant, glutothione GSH. The chemical can be broken down to Cysteinylglycine, a naturally occurring dipeptide and an intermediate in the gamma glutamyl cycle.

Thus, foodomics plays an important role in explaining the relationship between deadly disease, like colon cancer, and natural compounds existing in rosemary. Data obtained is useful in reaching another approach for tackling proliferation against cancer cells.

Omics in risk assessment

Aside from measuring the concentration of protein in meat, calculating bioavailability is another way in determining the total amount of component and quality. The calculation is done when food molecules are digested in various steps.

Since human digestion is very complicated, a wide range of analytical techniques are used to obtain the data, including foodomics protocol and an in vitro static simulation of digestion. The procedure is divided into 3 stages as the samples are collected from oral, gastric and duodenal digestion in order to study protein digestibility closely and thoroughly. A meat based food, Bresaola , is evaluated because beef muscles are still intact, which can be used to indicate nutritional value.

(Video 1 of 8) Introduction to Omics: 360 Degree View of You

The consequences of oral step can be observed at the beginning of the gastric digestion, the first stage. As there is no enzymatic proteolytic activity at this stage, the level of H-NMR , a spectrum used to determine the structure, is still constant because there is no change going on.

However, when pepsin takes action, TD-NMR, a special technique used for measuring mobile water population with macromolecular solutes, reveals that progressive unbundling of meat fibers helps pepsin activity to digest.

TD-NMR data proves that bolus structure changes considerably during the first part of digestion and water molecules, consequently, leave the spaces inside the myofibrils and fiber bundles. This results in a low level of water that can be detected in duodenal stage. Since digestion is in progress, protein molecules become smaller and molecular weight gets lower, in other words, there is an increase in the spectra total area.

From Wikipedia, the free encyclopedia. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences. In this volume, an international panel of researchers examines the rise of these new technologies—including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics—and describes how they translate to food science research and productive technologies.

The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.

Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition. Hamill, Begonya Marcos, Dilip K. Ting, Anthony R.

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Borneman, and Isak S. Cleveland, Gary Payne, William C. Nierman, and Joan W. Bennett Index. We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

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Foodomics: A new omics for a new food era

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