代谢组学
食品加工中的发酵
生物技术
发酵
生化工程
食品科学
生物
计算机科学
生物信息学
工程类
乳酸
遗传学
细菌
作者
Yaxin Gao,Lizhen Hou,Jie Gao,Danfeng Li,Zhiliang Tian,Bei Fan,Fengzhong Wang,Li Shuying
出处
期刊:Foods
[MDPI AG]
日期:2021-09-28
卷期号:10 (10): 2294-2294
被引量:9
标识
DOI:10.3390/foods10102294
摘要
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
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