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Foodinformatics

Applications of Chemical Information to Food Chemistry

Editors: Martinez-Mayorga, Karina, Medina-Franco, José Luis (Eds.)

  • 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
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eBook 79,72 €
price for Spain (gross)
  • ISBN 978-3-319-10226-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 124,79 €
price for Spain (gross)
  • ISBN 978-3-319-10225-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 97,18 €
price for Spain (gross)
  • ISBN 978-3-319-37836-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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 Institute for Molecular Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, México City, México, and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA

About the authors

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

Table of contents (9 chapters)

  • Introduction to Molecular Similarity and Chemical Space

    Maggiora, Gerald M.

    Pages 1-81

    Preview Buy Chapter 30,19 €
  • The Chemical Space of Flavours

    Ruddigkeit, Lars (et al.)

    Pages 83-96

    Preview Buy Chapter 30,19 €
  • Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases

    Martinez-Mayorga, Karina (et al.)

    Pages 97-110

    Preview Buy Chapter 30,19 €
  • Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients

    Do, Quoc Tuan (et al.)

    Pages 111-130

    Preview Buy Chapter 30,19 €
  • Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism

    Del Rio, Alberto (et al.)

    Pages 131-149

    Preview Buy Chapter 30,19 €

Buy this book

eBook 79,72 €
price for Spain (gross)
  • ISBN 978-3-319-10226-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 124,79 €
price for Spain (gross)
  • ISBN 978-3-319-10225-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 97,18 €
price for Spain (gross)
  • ISBN 978-3-319-37836-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Foodinformatics
Book Subtitle
Applications of Chemical Information to Food Chemistry
Editors
  • Karina Martinez-Mayorga
  • José Luis Medina-Franco
Copyright
2014
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing Switzerland
eBook ISBN
978-3-319-10226-9
DOI
10.1007/978-3-319-10226-9
Hardcover ISBN
978-3-319-10225-2
Softcover ISBN
978-3-319-37836-7
Edition Number
1
Number of Pages
XII, 251
Number of Illustrations
12 b/w illustrations, 39 illustrations in colour
Topics