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.
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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. Mamone 8. 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
