Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Advanced Mass Spectrometry for Food Safety and Quality
Presents the recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also discussing the challenges associated with implementation
Yolanda Pico (Volume editor)
9780444633408, Elsevier Science
Hardback, published 8 May 2015
734 pages
22.9 x 15.1 x 3.8 cm, 0.9 kg
"...well written and comprehensive, and covers most of the current aspects of advanced MS for food safety and quality…an authoritative reference in the expanding field of food analysis." --Analytical and Bioanalytical Chemistry "...a useful guide for food scientists, analytical chemists, microbiologists, toxicologists, and all those who use mass spectrometry for evaluating food quality and safety or interested in high throughput screening strategies and technology platforms." --Acta Alimentaria
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.
Part 1. Advanced mass spectrometry approaches and platforms1. Mass Spectrometry in Food Quality and Safety: An overview of the current statusYolanda Picó2. Advanced Mass Spectrometry in Food SafetyYolanda Picó3. Elemental and Isotopic Mass SpectrometryConstantinos A. Georgiou and Georgios P. Danezis4. Ambient Ionization TechniquesMarinella Farré and Damià Barceló5. High Performance Ion Mobility SpectrometryWenjie Liu and Herbert H. Hill, Jr. Part 2. Mass spectrometry applications within food safety and quality6. Food Proteins and PeptidesRoberto Sampieri, Anna Laura Capriotti, Chiara Cavaliere, Valentina Colapicchioni, Riccardo Zenezini Chiozzi, Aldo Laganà7. Mass Spectrometry in Food Allergen ResearchL. Monaci, R. Pilolli, E. De Angelis, and G. Mamone 8. LipidomicsPaola Donato, Francesco Cacciola, Marco Beccaria, Paola Dugo, and Luigi Mondello9. Food ForensicsMaurizio Aceto10. Emerging ContaminantsJulian Campo and Yolanda Picó11. Engineered Nanomaterials in the Food SectorRalf Greiner, Volker Gräf, Anna Burcza, Birgit Hetzer, Johanna Milsmann, Elke Walz12. Food PathogensIsin Akyar13. FoodomicsKoichi Inoue and Toshimasa Toyo’oka
Subject Areas: Food & beverage technology [TDCT], Spectrum analysis, spectrochemistry, mass spectrometry [PNFS]
