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The explosion in the generation of information parallels the
explosion of computational resources. The use of computers to
collect, store and manipulate chemical information is at the heart
of chemoinformatics. These methodologies, whose main target thus
far has been the pharmaceutical field, are general and can be
applied to other types of chemical data sets, such as those
containing food chemicals. While the use of chemical information
methodologies to address food-related challenges is still in its
infancy, interest is growing and will continue to do so as the
methods prove useful, particularly for providing practical
solutions to food industry challenges. Foodinformatics gives an
overview of basic concepts, applications, tools and perspectives of
the emerging field of foodinformatics. The book is an important
addition to the literature and will be of interest of food
chemists, nutritionists, informaticians and scientists of related
fields. About the Editors Karina Martinez-Mayorga, Instituto de
Quimica, UNAM, Mexico City, Mexico and Torrey Pines Institute for
Molecular Studies, Port St. Lucie, FL, USA Jose Luis Medina-Franco,
Instituto de Quimica, UNAM, Mexico City, Mexico, and Torrey Pines
Institute for Molecular Studies, Port St. Lucie, FL, USA
The explosion in the generation of information parallels the
explosion of computational resources. The use of computers to
collect, store and manipulate chemical information is at the heart
of chemoinformatics. These methodologies, whose main target thus
far has been the pharmaceutical field, are general and can be
applied to other types of chemical data sets, such as those
containing food chemicals. While the use of chemical information
methodologies to address food-related challenges is still in its
infancy, interest is growing and will continue to do so as the
methods prove useful, particularly for providing practical
solutions to food industry challenges. Foodinformatics gives an
overview of basic concepts, applications, tools and perspectives of
the emerging field of foodinformatics. The book is an important
addition to the literature and will be of interest of food
chemists, nutritionists, informaticians and scientists of related
fields. About the Editors Karina Martinez-Mayorga, Instituto de
Quimica, UNAM, Mexico City, Mexico and Torrey Pines Institute for
Molecular Studies, Port St. Lucie, FL, USA Jose Luis Medina-Franco,
Instituto de Quimica, UNAM, Mexico City, Mexico, and Torrey Pines
Institute for Molecular Studies, Port St. Lucie, FL, USA
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