Systematically and in detail explain the foundational technology of the noteworthy metabolic profiling that can comprehensively capture and analyze foods containing a wide variety of substances!
Practically explaining the attention-grabbing analytical technique of metabolomics, which connects to "food safety and security" as well as "enhancing food functionality"! A detailed explanation of the foundational technologies of food metabolomics, which is beginning to be utilized for food quality evaluation, and practical examples of profiling!
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basic information
"Metabolic Profiling in the Food Sector - Component, Origin, Quality Evaluation and Improvement -" ■Format: B5 size, 326 pages ■Price: 40,000 yen + tax ■Supervised by: Eiichiro Fukuzaki ■Published by: NTS Part 1: Fundamental Technologies of Food Metabolomics Chapter 1: Database Construction Chapter 2: Mass Spectrometry Chapter 3: NMR Chapter 4: Online Solid-Phase Derivatization SPE-GC/MS Part 2: Case Studies in Food Applications Chapter 1: Development of Evaluation Methods Chapter 2: Food Profiling Chapter 3: Other Applications Chapter 4: Business Development of Metabolome Analysis Technologies in the Food and Health Sector
Price information
List price: 40,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Food Quality and Quantity Analysis KNApSAcK Family Database Mass Spectrometry Imaging Visualization of Metabolites in Food Visualization of Asparaginase Visualization of Amino Acids in Rice Koji Diversity Analysis of Flavonoids Quality Assessment of Agricultural Products Supercritical Fluid Chromatography Mass Spectrometry Online SFE─SFE/MS Volatile Component Profiling Real-Time Mass Spectrometry Quality Assessment of Seafood Amino Acid Enantiomers Magnetic Resonance Imaging Desktop NMR Device Food Simple Evaluation System FoodPro Online Solid-Phase Derivatization SPE─GC/MS Flavor in Japanese Seasonings High-Throughput Aroma Component Analysis Evaluation of Food Taste Components Evaluation of Aroma Components Aroma Components of Sake Aroma Components of Grapes Evaluation of Sake Rice Characteristics Miso Components Sake Components Profiling of Cheese Components Sensory Prediction Modeling of Cheese Monitoring of Cheese Aging Components of Fermented Pickles Profiling of Lactic Acid Bacteria Flora Wine Traceability Identification of Grape Varieties Aging Changes in Wine / Vintage Effects Quality Assessment of Wine Meat Quality Control Technology Origin Determination of Agricultural Products Functional Food Design
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