脂质组学:在导航动物和鱼类产品的功能质量的全面审查

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-11-09 DOI:10.1080/10942912.2023.2252622

Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun

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引用次数: 0

摘要

脂质组学是一个快速发展的研究领域，它提供了一种全面的方法来分析肉类和鱼类食品中的脂质。脂质组学已成为评价动物和鱼类产品功能质量及其潜在健康益处的重要工具。本文综述了脂质组学在食品评价中的研究进展及其在提高动物和鱼类食品质量和营养价值方面的应用。这篇综述涵盖了广泛的主题，包括动物和鱼类产品的脂质含量和组成的研究，加工和储存条件对脂质质量的影响，以及食用富含脂质的动物和鱼类产品的潜在健康益处。它还涵盖了脂类在动物和鱼类产品中发挥的重要作用，例如它们对风味、质地和稳定性的影响。文章最后讨论了脂质组学研究的未来方向以及该技术在食品工业中的潜在应用。这篇综述文章为有兴趣通过脂质组学研究动物和鱼类产品的功能质量的研究人员、食品科学家和行业专业人士提供了有价值的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.