The Resource Foodinformatics : Applications of Chemical Information to Food Chemistry, edited by Karina Martinez-Mayorga, José Luis Medina-Franco, (electronic resource)

Foodinformatics : Applications of Chemical Information to Food Chemistry, edited by Karina Martinez-Mayorga, José Luis Medina-Franco, (electronic resource)

Label
Foodinformatics : Applications of Chemical Information to Food Chemistry
Title
Foodinformatics
Title remainder
Applications of Chemical Information to Food Chemistry
Statement of responsibility
edited by Karina Martinez-Mayorga, José Luis Medina-Franco
Creator
Contributor
Editor
Provider
Subject
Language
eng
Summary
The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmaceutical field, are general and can be applied to other types of chemical data sets, such as those containing food chemicals. While the use of chemical information methodologies to address food-related challenges is still in its infancy, interest is growing and will continue to do so as the methods prove useful, particularly for providing practical solutions to food industry challenges. Foodinformatics gives an overview of basic concepts, applications, tools and perspectives of the emerging field of foodinformatics. The book is an important addition to the literature and will be of interest of food chemists, nutritionists, informaticians and scientists of related fields. About the Editors Karina Martínez-Mayorga, Instituto de Química, UNAM, Mexico City, México and Torrey Pines Instiute for Molecualr Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, Mexico City, México, and Torrey Pines Instiute for Molecualr Studies, Port St. Lucie, FL, USA
http://library.link/vocab/creatorName
Martinez-Mayorga, Karina
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Medina-Franco, José Luis.
  • SpringerLink
http://library.link/vocab/subjectName
  • Chemistry
  • Food science
  • Biochemistry
  • Chemistry
  • Food Science
  • Documentation and Information in Chemistry
  • Medicinal Chemistry
Label
Foodinformatics : Applications of Chemical Information to Food Chemistry, edited by Karina Martinez-Mayorga, José Luis Medina-Franco, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Introduction to Molecular Similarity and Chemical Space -- 2. The Chemical Space of Flavors.- 3. Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases -- 4. Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients -- 5. Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism -- 6. Discovery of natural products that modulate the activity of PPARgamma: a source for new antidiabetics -- 7. DPP-IV, An Important Target for Anti-diabetic Functional Food Design.-8. Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition.- 9. Software and Online Resources: Perspectives and Potential Applications
Dimensions
unknown
Extent
XII, 251 p. 51 illus., 39 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319102269
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-10226-9
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-10226-9
Label
Foodinformatics : Applications of Chemical Information to Food Chemistry, edited by Karina Martinez-Mayorga, José Luis Medina-Franco, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Introduction to Molecular Similarity and Chemical Space -- 2. The Chemical Space of Flavors.- 3. Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases -- 4. Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients -- 5. Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism -- 6. Discovery of natural products that modulate the activity of PPARgamma: a source for new antidiabetics -- 7. DPP-IV, An Important Target for Anti-diabetic Functional Food Design.-8. Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition.- 9. Software and Online Resources: Perspectives and Potential Applications
Dimensions
unknown
Extent
XII, 251 p. 51 illus., 39 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319102269
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-10226-9
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-10226-9

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