The ability of nuclear magnetic resonance spectroscopy (NMR) to extract chemical information from a complex mixture is invaluable and widely described in literature. Many applications this technique the foodomics field have highlighted how NMR could characterize food matrices, it can be used all along its “life chain”: farm fork digestion process. aim review an attempt show, firstly, potential ...

The rapid and sensitive detection of sugar alcohol sweeteners was demonstrated using ion mobility spectrometry (IMS). IMS provides a valuable alternative in sensitivity, cost, and analysis speed between the lengthy gold-standard liquid chromatography-mass spectrometry (LC-MS) technique and rapid point-of-measurement disposable colorimetric sensors, for the Food and Nutrition industry's quality ...

Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can hide the effects of the other molecules that can act synergistically or antagonistically in the sa...

Although seafood species identification has traditionally relied on morphological analysis, sometimes this is difficult to apply for the differentiation among penaeid shrimps owing to their phenotypic similarities and to the frequent removal of external carapace during processing. The objective of this review is to provide an updated and extensive overview on the molecular methods for shrimp an...

Diversity in the genetic profile between individuals and specific ethnic groups affects nutrient requirements, metabolism and response to nutritional and dietary interventions. Indeed, individuals respond differently to lifestyle interventions (diet, physical activity, smoking, etc.). The sequencing of the human genome and subsequent increased knowledge regarding human genetic variation is cont...

A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception healthiness along with variety sensory characteristics such as colour, marbling, tenderness, juiciness flavour. Red quality complex influenced intrinsic extrinsic factors, spanning the chain from breed/genetics through final end product key...