Human nutrition is a multifaceted, complex, and broad scientific field, demonstrating how food components, ingredients and flavors present required nourishment for the life-sustaining [34]. Since the dawn of civilization, food and nutrition components have been obligated to maintain human life by releasing energy [11]. However, over the decades, human nutrition has been widely considered as a promising resource to treat and/or prevent diseases

References

1. Zheng Chuangmu and Ailiang Chen. "System biological research on food quality for personalised nutrition and health using foodomics techniques: A review”. Journal of Food and Nutrition Research9 (2014): 608-616.‏
2. Cifuentes Alejandro. "Food analysis and foodomics”. Elsevier 7109.43 (2009): 12-16.
3. Cifuentes Alejandro, ed. "Foodomics: Advanced mass spectrometry in modern food science and nutrition”. John Wiley and Sons (2013): 52.
4. Capozzi Francesco and Alessandra Bordoni. "Foodomics: a new comprehensive approach to food and nutrition”. Genes and Nutrition1 (2013): 1-4.‏
5. García-Cañas Virginia., et al. "Present and future challenges in food analysis: foodomics”. ACS Publications23 (2012): 10150-10159.‏
6. Ibáñez Clara., et al. "Global Foodomics strategy to investigate the health benefits of dietary constituents”. Journal of Chromatography A 1248 (2012): 139-153.
7. Berlin, Andrew, Christopher Gerth, and Tae-Woong Koo. "Spectroscopic analysis system and method”. U.S. Patent Application.
8. Hasin, Yehudit, Marcus Seldin, and Aldons Lusis. "Multi-omics approaches to disease”. Genome Biology1 (2017): 1-15.
9. Botcherby, Lewis. "The Rising Role of Foodomics”. LCGC Europe 148-153.3 (2019): 32.‏
10. Cho William CS. "Proteomics technologies and challenges”. Genomics, Proteomics and Bioinformatics2 (2007): 77-85.‏
11. Andjelković Uroš., et al. "Foodomics and food safety: Where we are”. Food Technology and Biotechnology3 (2017): 290-307.‏
12. Idle Jeffrey R and Frank J Gonzalez. "Metabolomics”. Cell Metabolism5 (2007): 348-351.‏
13. Abeel Scott M., et al. "Trends in purge and trap”. Journal of Chromatographic Science8 (1994): 328-338.‏
14. Khakimov Bekzod and Søren Balling Engelsen. "Resveratrol in the foodomics era: 1: 25,000”. Annals of the New York Academy of Sciences 1 (2017): 48-58.
15. Richards Gary P. "Limitations of molecular biological techniques for assessing the virological safety of foods”. Journal of Food Protection6 (1999): 691-697.‏
16. Lowe Rohan., et al. "Transcriptomics technologies”. PLoS Computational Biology5 (2017): e1005457.
17. Bevilacqua Marta., et al. "Recent chemometrics advances for foodomics”. TrAC Trends in Analytical Chemistry 96 (2017): 42-51.‏
18. Cifuentes Alejandro. "Food analysis: present, future, and foodomics”. ISRN Analytical Chemistry (2012): 2012.
19. Hardison Ross C. "Comparative genomics”. PLoS Biology2 (2003): e58
20. Friedman Nir and Oliver J Rando. "Epigenomics and the structure of the living genome”. Genome Research 10 (2015): 1482-1490.‏
21. Lanham-New Susan A., et al. "Introduction to human nutrition”. John Wiley and Sons (2019)‏: 12-23.
22. Dauncey, Margaret Joy. "Genomic and epigenomic insights into nutrition and brain disorders”. Nutrients 3 (2013): 887-914.‏
23. Lancova Katerina., et al. "Detection of hazardous food contaminants by transcriptomics fingerprinting”. TrAC Trends in Analytical Chemistry2 (2011): 181-191.‏
24. Noori‐Daloii M R and A Nejatizadeh. "Nutritional transcriptomics: An overview”. Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods 43 (2015): 545-556.‏
25. Schweigert Florian J. "Nutritional proteomics: methods and concepts for research in nutritional science”. Annals of Nutrition and Metabolism2 (2007): 99-107.‏
26. Ryan Elizabeth P.., et al. "Advances in nutritional metabolomics”. Current Metabolomics2 (2013): 109-120.‏
27. Altekruse S F., et al. "Emerging foodborne diseases”. Emerging Infectious Diseases3 (1997): 285.‏
28. Nollet Leo ML and Fidel Toldrá eds. "Food analysis by HPLC”. CRC Press (2012): 11-16.
29. Mishra Geetesh Kumar., et al. "Food safety analysis using electrochemical biosensors”. Foods 9 (2018): 141.‏
30. Klančnik Anja., et al. "PCR in food analysis”. Polymerase Chain Reaction. In tech. 10 (2012): 195-220.
31. Joshi Rachana R., et al. "Hyphenated Technique-A Boon to Analytical World”. International Journal of Pharmaceutical Sciences and Research11 (2012): 4184.‏
32. Nedovic Viktor., et al. "An overview of encapsulation technologies for food applications”. Procedia Food Science 1 (2011): 1806-1815.‏
33. Kimura Hiroshi. "Histone modifications for human epigenome analysis”. Journal of Human Genetics7 (2013): 439-445.‏
34. Vorster Hester H. "Introduction to human nutrition: a global perspective on food and nutrition”. Introduction to Human Nutrition 1 (2009): 1.‏
35. Bashiardes Stavros., et al. "Personalized nutrition: Are we there yet?”. Journal of Pediatric Gastroenterology and Nutrition6 (2019): 633-638.
36. Mathers John C. "Session 2: Personalised nutrition Epigenomics: a basis for understanding individual differences?: Symposium on ‘The challenge of translating nutrition research into public health nutrition’”. Proceedings of the Nutrition Society4 (2008): 390-394.‏ ‏

Citation

Citation: Ayda Ghahary and Rambod Abiri. “Foodomics; Principles, Challenges, and Applications - A Promising Tool for Food Analysis". Acta Scientific Nutritional Health 5.3 (2021): 01-05.

Copyright

Copyright: © 2021 Ayda Ghahary and Rambod Abiri. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.