TY - JOUR
T1 - Definition of food quality by NMR-based foodomics
AU - Trimigno, Alessia
AU - Marincola, Flaminia Cesare
AU - Dellarosa, Nicolò
AU - Picone, Gianfranco
AU - Laghi, Luca
PY - 2015/8/1
Y1 - 2015/8/1
N2 - Quality definition of food includes several complex factors like physical, compositional and microbial features, modifications induced by technological processes or storage, nutritional value and safety. Foodomics is a holistic approach applying omics technologies to observe food along the entire production/consumption chain. In the present review, we present key applications of nuclear magnetic resonance in foodomics described in the 2012-2015 period, in the quest for robust and thorough information required by the scientific community. In doing so, we summarize the issues connected to food traceability and authenticity, composition and physical characteristics, processing and storage and health, that mostly impact food quality.
AB - Quality definition of food includes several complex factors like physical, compositional and microbial features, modifications induced by technological processes or storage, nutritional value and safety. Foodomics is a holistic approach applying omics technologies to observe food along the entire production/consumption chain. In the present review, we present key applications of nuclear magnetic resonance in foodomics described in the 2012-2015 period, in the quest for robust and thorough information required by the scientific community. In doing so, we summarize the issues connected to food traceability and authenticity, composition and physical characteristics, processing and storage and health, that mostly impact food quality.
UR - http://www.scopus.com/inward/record.url?scp=84934930913&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2015.06.008
DO - 10.1016/j.cofs.2015.06.008
M3 - Review
AN - SCOPUS:84934930913
SN - 2214-7993
VL - 4
SP - 99
EP - 104
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -