LEADER 04472nam 22006615 450 001 9910298646303321 005 20200702205126.0 010 $a3-319-10226-5 024 7 $a10.1007/978-3-319-10226-9 035 $a(CKB)3710000000291556 035 $a(EBL)1965454 035 $a(OCoLC)896824914 035 $a(SSID)ssj0001386493 035 $a(PQKBManifestationID)11884088 035 $a(PQKBTitleCode)TC0001386493 035 $a(PQKBWorkID)11374280 035 $a(PQKB)10790911 035 $a(MiAaPQ)EBC1965454 035 $a(DE-He213)978-3-319-10226-9 035 $a(PPN)183088565 035 $a(EXLCZ)993710000000291556 100 $a20141121d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFoodinformatics $eApplications of Chemical Information to Food Chemistry /$fedited by Karina Martinez-Mayorga, José Luis Medina-Franco 205 $a1st ed. 2014. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2014. 215 $a1 online resource (258 p.) 300 $aDescription based upon print version of record. 311 $a3-319-10225-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $a1. Introduction to Molecular Similarity and Chemical Space -- 2. The Chemical Space of Flavors.- 3. Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases -- 4. Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients -- 5.  Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism -- 6.  Discovery of natural products that modulate the activity of PPARgamma: a source for new antidiabetics -- 7.  DPP-IV, An Important Target for Anti-diabetic Functional Food Design.-8.  Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition.- 9.  Software and Online Resources: Perspectives and Potential Applications. 330 $aThe 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. 606 $aFood?Biotechnology 606 $aCommunication in chemistry 606 $aMedicinal chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aDocumentation and Information in Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C14005 606 $aMedicinal Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C28000 615 0$aFood?Biotechnology. 615 0$aCommunication in chemistry. 615 0$aMedicinal chemistry. 615 14$aFood Science. 615 24$aDocumentation and Information in Chemistry. 615 24$aMedicinal Chemistry. 676 $a54 676 $a540 676 $a615.19 676 $a641.3 702 $aMartinez-Mayorga$b Karina$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aMedina-Franco$b José Luis$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910298646303321 996 $aFoodinformatics$92519098 997 $aUNINA