Book 2014

Foodinformatics

Applications of Chemical Information to Food Chemistry

Editors:

ISBN: 978-3-319-10225-2 (Print) 978-3-319-10226-9 (Online)

Table of contents (9 chapters)

  1. Front Matter

    Pages i-xii

  2. No Access

    Chapter

    Pages 1-81

    Introduction to Molecular Similarity and Chemical Space

  3. No Access

    Chapter

    Pages 83-96

    The Chemical Space of Flavours

  4. No Access

    Chapter

    Pages 97-110

    Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases

  5. No Access

    Chapter

    Pages 111-130

    Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients

  6. No Access

    Chapter

    Pages 131-149

    Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism

  7. No Access

    Chapter

    Pages 151-176

    Discovery of Natural Products that Modulate the Activity of PPARgamma: A Source for New Antidiabetics

  8. No Access

    Chapter

    Pages 177-212

    DPP-IV, An Important Target for Antidiabetic Functional Food Design

  9. No Access

    Chapter

    Pages 213-231

    Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition

  10. No Access

    Chapter

    Pages 233-248

    Software and Online Resources: Perspectives and Potential Applications

  11. Back Matter

    Pages 249-251