Overview
- Covers a burgeoning field
- Summarizes the basic principles of chemical information to offer analyses to food chemists
- Presents food chemistry applications already in use to the chemoinformatician in order to broaden the scope of chemical information outside or along with drug discovery
- Includes supplementary material: sn.pub/extras
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Table of contents (9 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Foodinformatics
Book Subtitle: Applications of Chemical Information to Food Chemistry
Editors: Karina Martinez-Mayorga, José Luis Medina-Franco
DOI: https://doi.org/10.1007/978-3-319-10226-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2014
Hardcover ISBN: 978-3-319-10225-2Published: 05 December 2014
Softcover ISBN: 978-3-319-37836-7Published: 10 September 2016
eBook ISBN: 978-3-319-10226-9Published: 21 November 2014
Edition Number: 1
Number of Pages: XII, 251
Number of Illustrations: 12 b/w illustrations, 39 illustrations in colour
Topics: Food Science, Documentation and Information in Chemistry, Medicinal Chemistry