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Foodomics
Foodomics was defined in 2009 as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge". Foodomics requires the combination of food chemistry, biological sciences, and data analysis. The study of foodomics became under the spotlight after it was introduced in the first international conference in 2009 at Cesena, Italy. Many experts in the field of omics and nutrition were invited to this event in order to find the new approach and possibility in the area of food science and technology. However, research and development of foodomics today are still limited due to high throughput analysis required. The American Chemical Society journal called Analytical Chemistry dedicated its cover to foodomics in December 2012. Foodomics involves four main areas of omics: * Genomics, which involves investigation of genome and its pattern. * Transcriptomics, which expl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
-omics
Omics is the collective characterization and quantification of entire sets of biological molecules and the investigation of how they translate into the structure, function, and dynamics of an organism or group of organisms. The branches of science known informally as ''omics'' are various disciplines in biology whose names end in the suffix ''wikt:-omics, -omics'', such as genomics, proteomics, metabolomics, metagenomics, phenomics and transcriptomics. The related suffix -ome is used to address the objects of study of such fields, such as the genome, proteome or metabolome respectively. The suffix ''-ome'' as used in molecular biology refers to a ''totality'' of some sort; it is an example of a "neo-suffix" formed by abstraction from various Greek terms in , a sequence that does not form an identifiable suffix in Greek. Functional genomics aims at identifying the functions of as many genes as possible of a given organism. It combines different -omics techniques such as transcr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Omics Topics In Biology
Inspired by the terms genome and genomics, other words to describe complete Biology, biological datasets, mostly sets of biomolecules originating from one organism, have been coined with the suffix ''-ome'' and ''-omics''. Some of these terms are related to each other in a hierarchical fashion. For example, the genome contains the ORFeome, which gives rise to the transcriptome, which is translated to the proteome. Other terms are overlapping and refer to the structure and/or function of a subset of proteins (e.g. glycome, kinome). An omicist is a scientist who studies omeomics, cataloging all the “omics” subfields. Omics.org is a Wiki that collects and alphabetically lists all the known "omes" and "omics." List of topics Hierarchy of topics For the sake of clarity, some topics are listed more than once. *Bibliome *Connectome *Cytome *Editome *Embryome *Epigenome **Methylome *Exposome **Envirome ***Toxome **Foodome **Microbiome **Sociome *Genome **Variome **Exome ***ORFeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrigenomics
Nutritional genomics, also known as nutrigenomics, is a science studying the relationship between human genome, human nutrition and health. People in the field work toward developing an understanding of how the whole body responds to a food via systems biology, as well as single gene/single food compound relationships. Nutritional genomics emerged as a new field of research in 2001. Introduction The term "nutritional genomics" is an umbrella term including several subcategories, such as nutrigenetics, nutrigenomics, and nutritional epigenetics. Each of these subcategories explain some aspect of how genes react to nutrients and express specific phenotypes, like disease risk. There are several applications for nutritional genomics, for example how much nutritional intervention and therapy can successfully be used for disease prevention and treatment. Background and Preventive Health Nutritional science originally emerged as a field that studied individuals lacking certain nutrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genetically Engineered Animals (23533118540)
Genetics is the study of genes, genetic variation, and heredity in organisms.Hartl D, Jones E (2005) It is an important branch in biology because heredity is vital to organisms' evolution. Gregor Mendel, a Moravian Augustinian friar working in the 19th century in Brno, was the first to study genetics scientifically. Mendel studied "trait inheritance", patterns in the way traits are handed down from parents to offspring over time. He observed that organisms (pea plants) inherit traits by way of discrete "units of inheritance". This term, still used today, is a somewhat ambiguous definition of what is referred to as a gene. Trait inheritance and molecular inheritance mechanisms of genes are still primary principles of genetics in the 21st century, but modern genetics has expanded to study the function and behavior of genes. Gene structure and function, variation, and distribution are studied within the context of the cell, the organism (e.g. dominance), and within the conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Analytical Chemistry
Analytical skill, Analytical chemistry studies and uses instruments and methods to Separation process, separate, identify, and Quantification (science), quantify matter. In practice, separation, identification or quantification may constitute the entire analysis or be combined with another method. Separation isolates analytes. Qualitative inorganic analysis, Qualitative analysis identifies analytes, while Quantitative analysis (chemistry), quantitative analysis determines the numerical amount or concentration. Analytical chemistry consists of classical, wet chemistry, wet chemical methods and modern analytical techniques. Classical qualitative methods use separations such as Precipitation (chemistry), precipitation, Extraction (chemistry), extraction, and distillation. Identification may be based on differences in color, odor, melting point, boiling point, solubility, radioactivity or reactivity. Classical quantitative analysis uses mass or volume changes to quantify amount. Ins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myofibril
A myofibril (also known as a muscle fibril or sarcostyle) is a basic rod-like organelle of a muscle cell. Skeletal muscles are composed of long, tubular cells known as Skeletal muscle#Skeletal muscle cells, muscle fibers, and these cells contain many chains of myofibrils. Each myofibril has a diameter of 1–2 micrometres. They are created during embryogenesis, embryonic development in a process known as myogenesis. Myofibrils are composed of long proteins including actin, myosin, and titin, and other proteins that hold them together. These proteins are organized into Thick filaments, thick, thin filaments, thin, and elastic filament, elastic myofilaments, which repeat along the length of the myofibril in sections or units of contraction called sarcomeres. Muscle contraction, Muscles contract by sliding filament theory, sliding the thick myosin, and thin actin myofilaments along each other. Structure Each myofibril has a diameter of between 1 and 2 micrometres (μm). The filamen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepsin
Pepsin is an endopeptidase that breaks down proteins into smaller peptides and amino acids. It is one of the main digestive enzymes in the digestive systems of humans and many other animals, where it helps digest the proteins in food. Pepsin is an aspartic protease, using a catalytic aspartate in its active site. It is one of three principal endopeptidases (enzymes cutting proteins in the middle) in the human digestive system, the other two being chymotrypsin and trypsin. There are also exopeptidases which remove individual amino acids at both ends of proteins (carboxypeptidases produced by the pancreas and aminopeptidases secreted by the small intestine). During the process of digestion, these enzymes, each of which is specialized in severing links between particular types of amino acids, collaborate to break down dietary proteins into their components, i.e., peptides and amino acids, which can be readily absorbed by the small intestine. The cleavage specificity o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proton Nuclear Magnetic Resonance
Proton nuclear magnetic resonance (proton NMR, hydrogen-1 NMR, or 1H NMR) is the application of nuclear magnetic resonance in NMR spectroscopy with respect to hydrogen-1 Atomic nucleus, nuclei within the molecules of a substance, in order to determine the structure of its molecules. In samples where natural hydrogen (H) is used, practically all the hydrogen consists of the isotope 1H (hydrogen-1; i.e. having a proton for a nucleus). Simple NMR spectra are recorded in Solution (chemistry), solution, and solvent protons must not be allowed to interfere. deuterium, Deuterated (deuterium = 2H, often symbolized as D) solvents especially for use in NMR are preferred, e.g. heavy water, deuterated water, D2O, deuterated acetone, (CD3)2CO, deuterated methanol, CD3OD, deuterated dimethyl sulfoxide, (CD3)2SO, and deuterated chloroform, CDCl3. However, a solvent without hydrogen, such as carbon tetrachloride, CCl4 or carbon disulfide, CS2, may also be used. Historically, deuterated solvents ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ... region. The word comes from the diminutive of Lombard (' braised'). Serving As an appetiser ( antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. See also * List of dried foods * List of smoked foods Notes References External links Consorzio tutela Bresaola della Valtellina Protected Geographical Status Con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bresaola & Mozzarella (5824152348)
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard ('braised'). Serving As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. See also * List of dried foods * List of smoked foods Notes References External links Consorzio tutela Bresaola della Valtellina Protected Geographical Status Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect na ... Consortium ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In Vitro
''In vitro'' (meaning ''in glass'', or ''in the glass'') Research, studies are performed with Cell (biology), cells or biological molecules outside their normal biological context. Colloquially called "test-tube experiments", these studies in biology and its subdisciplines are traditionally done in labware such as test tubes, flasks, Petri dishes, and microtiter plates. Studies conducted using components of an organism that have been isolated from their usual biological surroundings permit a more detailed or more convenient analysis than can be done with whole organisms; however, results obtained from ''in vitro'' experiments may not fully or accurately predict the effects on a whole organism. In contrast to ''in vitro'' experiments, ''in vivo'' studies are those conducted in living organisms, including humans, known as clinical trials, and whole plants. Definition ''In vitro'' (Latin language, Latin for "in glass"; often not italicized in English usage) studies are conducted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
