عنوان
پدید آورنده
موضوع
رده
TX547 .F66 2013
TX547
.
F66
2013
کتابخانه
محل استقرار
شابک
شرايط تهيه و بها
(electronic bk.)
شرايط تهيه و بها
(electronic bk.)
شابک
1118537289
شابک
1118537319
شابک
1118537351
شابک
9781118537282
شابک
9781118537312
شابک
9781118537350
شابک اشتباه
111816945X
شابک اشتباه
9781118169452
شماره کتابشناسی ملی
شماره
dltt
عنوان و نام پديدآور
عنوان اصلي
Foodomics
نام عام مواد
[Book]
ساير اطلاعات عنواني
Advanced Mass Spectrometry in Modern Food Science and Nutrition
وضعیت نشر و پخش و غیره
محل نشرو پخش و غیره
New York :
نام ناشر، پخش کننده و غيره
Wiley,
تاریخ نشرو بخش و غیره
2013
مشخصات ظاهری
نام خاص و کميت اثر
1 online resource (1111 p.)
فروست
عنوان فروست
Wiley Series on Mass Spectrometry
يادداشت کلی
متن يادداشت
8.7 implications for human health and disease
متن يادداشت
Description based upon print version of record
یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
REFERENCESChapter 7: MS-Based Methodologies for Transgenic Foods Development and Characterization; 7.1 INTRODUCTION; 7.2 CONTROVERSIAL SAFETY ASPECTS AND LEGISLATION ON GMOs; 7.3 ANALYSIS OF GMOs: TARGETED PROCEDURES AND PROFILING METHODOLOGIES; 7.4 CONCLUSIONS AND FUTURE OUTLOOK; 7.5 ACKNOWLEDGMENTS; REFERENCES; Chapter 8: MS-Based Methodologies to Study the Microbial Metabolome; 8.1 INTRODUCTION; 8.2 THE GUT MICROBIOTA AND THEIR ROLE IN METABOLISM; 8.3 METAGENOMICS; 8.4 METABOLOMICS; 8.5 MICROBIAL METABOLITES IN THE HUMAN GUT; 8.6 ANALYSIS OF THE MICROBIAL METABOLOME
یادداشتهای مربوط به مندرجات
متن يادداشت
Cover; Wiley Series on Mass Spectrometry; Title Page; Copyright; Dedication; Preface; Contributors; Chapter 1: Foodomics: Principles and Applications; 1.1 INTRODUCTION TO FOODOMICS; 1.2 FOODOMICS APPLICATIONS: CHALLENGES, ADVANTAGES, AND DRAWBACKS; 1.3 FOODOMICS, SYSTEMS BIOLOGY, AND FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES; Chapter 2: Next Generation Instruments and Methods for Proteomics; 2.1 INTRODUCTION; 2.2 EMERGING METHODS IN PROTEOMICS; 2.3 THE MOVE FROM SHOTGUN TO TARGETED PROTEOMICS APPROACHES; 2.4 NEW INSTRUMENTAL METHODS FOR PROTEOMICS; 2.5 BIOINFORMATICS TOOLS; REFERENCES
متن يادداشت
4.2 METHODS FOR STUDYING THE EFFICACY OF ANTIOXIDANTS4.3 STRATEGIES USED FOR PROTEOMIC ANALYSIS OF CARBONYLATED PROTEINS AND THE IMPACT OF ANTIOXIDANTS; 4.4 STUDYING OXIDATION MECHANISMS; 4.5 QUANTIFICATION OF CARBONYLATION SITES; 4.6 BIOMEDICAL CONSEQUENCE OF PROTEIN OXIDATION AND THE IMPACT OF ANTIOXIDANTS; 4.7 REDOX PROTEOMICS AND TESTING THE EFFICACY OF ANTIOXIDANTS; REFERENCES; Chapter 5: Proteomics in Food Science; 5.1 PROTEOMICS; 5.2 APPLICATIONS IN FOOD SCIENCE; 5.3 SPECIES IDENTIFICATION AND GEOGRAPHIC ORIGIN; 5.4 DETECTION AND IDENTIFICATION OF SPOILAGE AND PATHOGENIC MICROORGANISMS
متن يادداشت
5.5 CHANGES DURING FOOD STORAGE AND PROCESSING AND THEIR RELATIONSHIP TO QUALITY5.6 PROTEOMICS DATA INTEGRATION TO EXPLORE FOOD METABOLIC PATHWAYS AND PHYSIOLOGICAL ACTIVITY OF FOOD COMPONENTS; 5.7 NUTRIPROTEOMICS; 5.8 FINAL CONSIDERATIONS AND FUTURE TRENDS; REFERENCES; Chapter 6: Proteomics in Nutritional Systems Biology: Defining Health; 6.1 INTRODUCTION; 6.2 FROM FOOD PROTEINS TO NUTRIPROTEOMICS; 6.3 NUTRITIONAL PEPTIDE AND PROTEIN BIOACTIVES; 6.4 NUTRITIONAL PEPTIDE AND PROTEIN BIOMARKERS; 6.5 ECOSYSTEM-LEVEL UNDERSTANDING OF NUTRITIONAL HOST HEALTH; 6.6 CONCLUSIONS AND PERSPECTIVES
متن يادداشت
Chapter 3: Proteomic-based Techniques for the Characterization of Food Allergens3.1 INTRODUCTION: WHAT IS FOOD ALLERGY?; 3.2 FOOD ALLERGY: FEATURES AND BOUNDARIES OF THE DISEASE; 3.3 IMMUNOPATHOLOGY OF FOOD ALLERGY AND ROLE OF PROTEOMICS; 3.4 IDENTIFICATION OF FOOD ALLERGY EPITOPES; 3.5 EXPRESSION PROTEOMICS AND FUNCTIONAL PROTEOMICS IN FOOD ALLERGY; 3.6 IDENTIFICATION OF ALLERGENS IN TRANSFORMED PRODUCTS; 3.7 CONCLUDING REMARKS; REFERENCES; Chapter 4: Examination of the Efficacy of Antioxidant Food Supplements using Advanced Proteomics Methods; 4.1 INTRODUCTION
بدون عنوان
0
بدون عنوان
8
بدون عنوان
8
بدون عنوان
8
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
This book introduces the principles of foodomics through the review of advanced Mass Spectrometry (MS) technologies applied to this new discipline. The coverage details specific ""omics"" approaches based on MS technologies that have been (or can be) applied in foodomics, providing a picture of the most innovative applications and future trends. It explains the fundamental branches of foodomics such as metabolomics, proteomics, and systems biology. And it provides a global perspective on ""omics"" approaches based on MS techniques combined with systems biology in food science and nutrition, a
ویراست دیگر از اثر در قالب دیگر رسانه
عنوان
Foodomics : Advanced Mass Spectrometry in Modern Food Science and Nutrition
شماره استاندارد بين المللي کتاب و موسيقي
9781118169452
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Food-- Analysis
موضوع مستند نشده
Mass spectrometry
رده بندی کنگره
شماره رده
TX547
.
F66
2013
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )
مستند نام اشخاص تاييد نشده
Cifuentes, A
نام تنالگان _ (مسئولیت معنوی برابر)
مستند نام تنالگان تاييد نشده
Ohio Library and Information Network
مستند نام تنالگان تاييد نشده
Wiley Online Library (Online service)
مبدا اصلی
تاريخ عمليات
20130608154917.0
دسترسی و محل الکترونیکی
نام الکترونيکي
مطالعه متن کتاب اطلاعات رکورد کتابشناسی
نوع ماده
[Book]
اطلاعات دسترسی رکورد
تكميل شده
Y
