Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 532101
Title Metabolomics as an emerging strategy for the investigation of yogurt components
Author(s) Settachaimongkon, S.; Valenberg, H.J.F. van; Smid, E.J.
Source In: Yogurt in Health and Disease Prevention / Shah, Nagendra P., Academic Press - ISBN 9780128051344 - p. 427 - 449.
DOI http://dx.doi.org/10.1016/B978-0-12-805134-4.00025-0
Department(s) Food Quality and Design
Food Microbiology Laboratory
VLAG
Publication type Peer reviewed book chapter
Publication year 2017
Abstract The advanced development in metabolomics allows discovery of a wide range of metabolites in complex biological systems including food matrices. This analytical approach provides opportunities to attain a global metabolite profile and discover potential biomarkers and various chemical contaminants that can be directly correlated with the quality, safety, and authenticity of the food product. This chapter provides information on the applications of metabolomics as an emerging strategy for the investigation of yogurt components. The fundamentals of metabolomics and statistical interpretation of data are described. The implementation of metabolomics as part of foodomics technologies is discussed. Some of the noteworthy studies and possibility for using an advanced high-throughput metabolomics platform in assessing and predicting the quality of yogurt are highlighted. Finally, the application of nuclear magnetic resonance-based and mass spectrometry-based technologies for determining a wide range of metabolites associated with the metabolism of starter cultures and probiotics during yogurt fermentation and storage are discussed.

Keywords: Chemometrics; Dairy; Fermented milk; Flavor; Lactic acid bacteria;
Metabolite profile; Metabolomics; Milk; Probiotics; Starter culture
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