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dc.creatorAnđelković, Uroš
dc.creatorGajdosik, Martina Srajer
dc.creatorGaso-Sokac, Dajana
dc.creatorMartinovic, Tamara
dc.creatorJosic, Djuro
dc.date.accessioned2019-01-30T17:54:37Z
dc.date.available2019-01-30T17:54:37Z
dc.date.issued2017
dc.identifier.issn1330-9862
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/2156
dc.description.abstractThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.en
dc.publisherUniversity of Zagreb
dc.relationbilateral scientific project - Ministries of Sciences of Croatia and Serbia
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172048/RS//
dc.rightsopenAccess
dc.sourceFood Technology and Biotechnology
dc.subjectfoodomicsen
dc.subjectfood safetyen
dc.subjectfoodborne pathogensen
dc.subjectsample preparationen
dc.subjectanalytical technologiesen
dc.titleFoodomics and Food Safety: Where We Areen
dc.typearticle
dc.rights.licenseBY-NC
dcterms.abstractГајдосик, Мартина Срајер; Мартиновиц, Тамара; Aнђелковић, Урош; Јосиц, Дјуро; Гасо-Сокац, Дајана;
dc.citation.volume55
dc.citation.issue3
dc.citation.spage290
dc.citation.epage307
dc.citation.other55(3): 290-307
dc.citation.rankM23
dc.identifier.pmid29089845
dc.identifier.doi10.17113/ftb.55.03.17.5044
dc.identifier.rcubConv_3809
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8571/2154.pdf
dc.identifier.scopus2-s2.0-85032300493
dc.identifier.wos000411693900002
dc.type.versionpublishedVersion


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