Advanced Mass Spectrometry for Food Safety and Quality, Vol 68. Comprehensive Analytical Chemistry

  • ID: 3084363
  • Book
  • 734 Pages
  • Elsevier Science and Technology
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Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.

Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality.

- Presents critical applications for a sustainable, affordable and safe food supply - Covers emerging problems in food safety and quality with many specific examples. - Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation - Provides the most recent data on the important topic of food safety and quality
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Part 1. Advanced mass spectrometry approaches and platforms 1. Mass Spectrometry in Food Quality and Safety: An overview of the current status, Yolanda Picó 2. Advanced Mass Spectrometry in Food Safety, Yolanda Picó 3. Elemental and Isotopic Mass Spectrometry, Constantinos A. Georgiou and Georgios P. Danezis 4. Ambient Ionization Techniques, Marinella Farré and Damià Barceló 5. High Performance Ion Mobility Spectrometry, Wenjie Liu and Herbert H. Hill, Jr. Part 2. Mass spectrometry applications within food safety and quality 6. Food Proteins and Peptides, Roberto Sampieri, Anna Laura Capriotti, Chiara Cavaliere, Valentina Colapicchioni, Riccardo Zenezini Chiozzi, Aldo Laganà 7. Mass Spectrometry in Food Allergen Research, L. Monaci, R. Pilolli, E. De Angelis, and G. Mamone8. Lipidomics, Paola Donato, Francesco Cacciola, Marco Beccaria, Paola Dugo, and Luigi Mondello 9. Food Forensics, Maurizio Aceto 10. Emerging Contaminants, Julian Campo and Yolanda Picó 11. Engineered Nanomaterials in the Food Sector, Ralf Greiner, Volker Gräf, Anna Burcza, Birgit Hetzer, Johanna Milsmann, Elke Walz 12. Food Pathogens, Isin Akyar 13. Foodomics, Koichi Inoue and Toshimasa Toyo'oka

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