advances of multi-omics and its research progress in food

Authors

LI Lin, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
DENG Na, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang, Hunan 410023, China
ZHANG Bo, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang, Hunan 410023, China
LI Hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang, Hunan 410023, China
LIU Miao, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jian-hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang, Hunan 410023, ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail: wangjh0909@163.com

Abstract

In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.

Publication Date

4-25-2023

First Page

17

Last Page

24

DOI

10.13652/j.spjx.1003.5788.2022.80785

Recommended Citation

Lin, LI; Na, DENG; Bo, ZHANG; Hui, LI; Miao, LIU; and Jian-hui, WANG (2023) "advances of multi-omics and its research progress in food," Food and Machinery: Vol. 39: Iss. 2, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.80785
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/3

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