食品安全
鉴定(生物学)
组学
生物技术
食品加工
食品质量
数据科学
基因组学
风险分析(工程)
计算机科学
生物
食品科学
业务
生物信息学
基因组
植物
生物化学
基因
作者
Guangyue Su,Chong Yu,Shuwen Liang,Wei Wang,Haifeng Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-07
卷期号:437: 137943-137943
被引量:11
标识
DOI:10.1016/j.foodchem.2023.137943
摘要
One of the main goals of food science is to ensure the high quality and safety of food. The inspection technology for known hazards has matured, and the identification of unknown and potential food safety hazards, as well as the identification of their composition and origin, is a challenge faced by food safety. Food safety and authenticity require multi-omics methods to support the implementation of qualitative discrimination to precise quantitative analysis, from targeted screening to non-target detection, and from multi component to full component analysis to address these challenges. The present review aims to provide characterizations, advantages, the latest progress, and prospects of using omics (including genomics, proteomics, and metabonomics) in food safety and authenticity. Multi omics strategies used to detect and verify different standard biomarkers of food will contribute to understanding the basic relationship between raw materials, processing, foods, nutrition, food safety, and human health.
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