Advances in the Application of Metabolomics in Cereal Foods

Qiqi FAN; Xiangxiang ZHAO; Ming WU; Xiang LI; Shuai ZHANG; Jiang YU; Xiaofei LIU; Na ZHANG

doi:10.13386/j.issn1002-0306.2023030303

Shipin gongye ke-ji (Apr 2024)

Advances in the Application of Metabolomics in Cereal Foods

Qiqi FAN,
Xiangxiang ZHAO,
Ming WU,
Xiang LI,
Shuai ZHANG,
Jiang YU,
Xiaofei LIU,
Na ZHANG

Affiliations

Qiqi FAN: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Xiangxiang ZHAO: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Ming WU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Xiang LI: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Shuai ZHANG: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Jiang YU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Xiaofei LIU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Na ZHANG: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023030303
Journal volume & issue: Vol. 45, no. 7
pp. 35 – 43

Abstract

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Cereal foods are the primary source of daily energy, protein, and dietary fiber intake for humans. With the continuous improvement of people's living standards, cereal foods' nutritional value, safety, and food quality have attracted much attention. Cereal metabonomics, as a new and rapidly developing branch of "metabonomics", has made rapid progress in quantifying and analyzing various metabolites. This article reviews the analysis process of metabolomics technology, and its application in the detection of component identification, the identification of flavor substances, the traceability of origin, and the product of new developments in cereal foods, and the development trend of metabonomics in cereal food field has prospected, to provide a reference for the in-depth development and application of cereal foods.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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