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008 160916s2014 gw | s |||| 0|eng d
020 _a9783319102269
_9978-3-319-10226-9
024 7 _a10.1007/978-3-319-10226-9
_2doi
035 _ato000547080
040 _aSpringer
_cSpringer
_dRU-ToGU
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aFoodinformatics
_helectronic resource
_bApplications of Chemical Information to Food Chemistry /
_cedited by Karina Martinez-Mayorga, José Luis Medina-Franco.
260 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2014.
300 _aXII, 251 p. 51 illus., 39 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
505 0 _a1. 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.
520 _aThe 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.
650 0 _achemistry.
_9161768
650 0 _aFood science.
_9566222
650 0 _aBiochemistry.
_9299060
650 1 4 _aChemistry.
_9161768
650 2 4 _aFood Science.
_9566223
650 2 4 _aDocumentation and Information in Chemistry.
_9308311
650 2 4 _aMedicinal Chemistry.
_9305147
700 1 _aMartinez-Mayorga, Karina.
_eeditor.
_9451212
700 1 _aMedina-Franco, José Luis.
_eeditor.
_9451213
710 2 _aSpringerLink (Online service)
_9143950
773 0 _tSpringer eBooks
856 4 0 _uhttp://dx.doi.org/10.1007/978-3-319-10226-9
912 _aZDB-2-CMS
999 _c404908