期刊
TRENDS IN BIOTECHNOLOGY
卷 32, 期 3, 页码 125-131出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tibtech.2014.01.002
关键词
fingerprinting; kinetics; processomics; multivariate data analysis; multiresponse; food quality.
资金
- Katholieke Universiteit Leuven Research Fund
- Research Foundation Flanders (FWO-Vlaanderen)
Historically, the study of food quality changes during processing, preservation, and storage has evolved from targeted, single-response studies towards studies relying on both targeted and untargeted approaches analyzing multiple responses. In our opinion, future studies should be based on a zoom-in approach in which fingerprinting is used as a multivariate, hypothesis-free starting point to screen for key quality differences in food extracts of differently processed, preserved, and stored foods. By interpreting the identity of selected fingerprint markers in terms of their relevance and consequences for application or connecting the markers to particular food reactions, in a subsequent kinetic study mechanistic as well as quantitative insight into the effect of extrinsic processing variables on quality changes can be obtained.
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