Foodinformatics

Applications of Chemical Information to Food Chemistry

  • Karina Martinez-Mayorga
  • José Luis Medina-Franco

Table of contents

  1. Front Matter
    Pages i-xii
  2. Lars Ruddigkeit, Jean-Louis Reymond
    Pages 83-96
  3. Karina Martinez-Mayorga, Terry L. Peppard, Ariadna I. Ramírez-Hernández, Diana E. Terrazas-Álvarez, José L. Medina-Franco
    Pages 97-110
  4. Quoc Tuan Do, Maureen Driscoll, Angela Slitt, Navindra Seeram, Terry L. Peppard, Philippe Bernard
    Pages 111-130
  5. Santiago Garcia-Vallve, Laura Guasch, Miquel Mulero
    Pages 151-176
  6. María José Ojeda, Adrià Cereto-Massagué, Cristina Valls, Gerard Pujadas, Gerard Pujadas
    Pages 177-212
  7. Karina Martinez-Mayorga, Terry L. Peppard, José L. Medina-Franco
    Pages 233-248
  8. Back Matter
    Pages 249-251

About this book

Introduction

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

Keywords

Chemical information Chemical space Flavor chemistry Foodinformatics Pharmacognosy Similarity search

Editors and affiliations

  • Karina Martinez-Mayorga
    • 1
  • José Luis Medina-Franco
    • 2
  1. 1.Universidad Nacional Autónoma de México Instituto de QuímicaMexico CityMexico
  2. 2.Universidad Nacional Autónoma de México Instituto de QuímicaMexico CityMexico

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-10226-9
  • Copyright Information Springer International Publishing Switzerland 2014
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-10225-2
  • Online ISBN 978-3-319-10226-9
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma