Introducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electron and chemical ionisation and newer soft ionisation techniques such as matrix-assisted laser desorption ionisation and electrospray. All of these techniques are especially relevant in food quality and safety studies and in biopolymer analysis. The ability to analyse biopolymers by mass spectrometry is having a major impact on the study of food structure components, food proteins, food pathogens and food components produced from genetically modified organisms. The principles and practice of mass spectrometry are covered in the early chapters and are followed by applications in flavour analysis and the determination of non-nutrient, biologically-active, natural substances in foods. The analysis and metabolic studies of amino acids, peptides, proteins, lipids, sugars, carbohydrates and vitamins is also discussed, with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry. Mass Spectrometry of Natural Substances in Food will be a valuable resource for food scientists, food analysts and others working in food research, nutrition and safety.

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Yes, you can access Mass Spectrometry of Natural Substances in Food by Fred Mellon, Jim R Startin, Ron Self, Peter S Belton in PDF and/or ePUB format, as well as other popular books in Sciences physiques & Spectroscopie et analyse du spectre. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Royal Society of Chemistry

Year

2007

ISBN

9781847551290

Edition

Topic

Sciences physiques

Subtopic

Spectroscopie et analyse du spectre

Mass Spectrometry Of Natural Substances In Foods