The quality and safety of food are crucial for human nutrition.
However, evaluating the chemical composition of food is challenging
for the analyst and requires powerful methods. Chromatography and
mass spectrometry (MS) is the gold standard for analyzing complex
food samples, including raw materials and intermediate and finished
products. Mass Spectrometry in Food Analysis covers the MS-based
analysis of different aspects of food quality, which include
nutritional value, profile of macronutrients (proteins, lipids, and
carbohydrates), micronutrients (vitamins), and nutraceutical active
compounds. Additionally, sensory quality, flavor, food pigments,
safety, and detection of pesticides, contact materials, veterinary
drugs and pharmaceuticals, organic pollutants, and pathogens are
covered. Key Features: Contains the basics of mass spectrometry and
experimental strategies Explores determination of macro- and
micronutrients Analyzes sensory and nutraceutical food quality
Discusses detection of contaminants and proof of authenticity
Presents emerging methods for food analysis This book contains an
introductory section that explains the basics of MS and the
difference between targeted and untargeted strategies for
beginners. Further, it points out new analytical challenges, such
as monitoring contaminants of emerging concern, and presents
innovative techniques (e.g., ambient ionization MS and data
mining). Also available in the Food Analysis & Properties
Series: Nanoemulsions in Food Technology: Development,
Characterization, and Applications, edited by Javed Ahmad and Leo
M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in
Microbial Food Safety and Quality, edited by Devarajan Thangadurai,
Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN:
978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and
Characterization in Food and the Environment, edited by Edmond
Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN:
978-0-367-42923-2) For a complete list of books in this series,
please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
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