代谢组学
生物技术
弹性(材料科学)
持续性
计算机科学
生物
生物信息学
生态学
热力学
物理
作者
Doris M. Jacobs,M. A. Berg,Robert D. Hall
标识
DOI:10.1016/j.copbio.2020.08.010
摘要
Metabolomics is proving a useful approach for many of the main future goals in agronomy and food production such as sustainability/crop resilience, food quality, safety, storage, and nutrition. Targeted and/or untargeted small-molecule analysis, coupled to chemometric analysis, has already unveiled a great deal of the complexity of plant-based foods, but there is still ‘dark matter’ to be discovered. Moreover, state-of-the-art food metabolomics offers insights into the molecular mechanisms underlying sensorial and nutritional characteristics of foods and thus enables higher precision and speed. This review describes recent applications of food metabolomics from fork to farm and focuses on the opportunities these bring to continue food innovation and support the shift to plant-based foods.
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