12 January - 20 June 2016

Researchers analyse the biologically active peptides from food sources using chemometrics and chemoinformatics

3 June 2015

Chemometrics, defined in 2010 by Matero as “the application of statistical and mathematical methods, in particular, multi-variate methods to handle chemical or process data” is the field that has been borne out of the necessity to deal with massive amounts of date derived from different measuring devices.  It is related to chemoinformatics – a discipline dealing with the use of computer and information technologies to solve chemical problems. The main field of chemometrics use is in the analyses of molecules to predict the biological activity of studied molecules considering the description of properties. 

Researchers from the University of Warmia and Mazury, Poland have published a review on the most popular chemometric and cheminformatic methods, used to analyse food-derived bioactive peptides.  The overview covers artificial neural networks, principal component analysis, partial least squares and quantitative structure-activity relationship approaches.

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry