Mass Spectrometry of Natural Substances in Food

Inbunden, Engelska, 2000

Del i serien RSC Food Analysis Monographs

1 359 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

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.

Produktinformation

Utgivningsdatum:2000-03-15
Mått:156 x 234 x 19 mm
Vikt:615 g
Format:Inbunden
Språk:Engelska
Serie:RSC Food Analysis Monographs
Antal sidor:312
Förlag:Royal Society of Chemistry
ISBN:9780854045716

Utforska kategorier

Analytisk kemi inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

"... this book has much to interest almost any chemist ..."

Innehållsförteckning

Introduction to Principles and Practice of Mass Spectrometry;Interpretation of Organic Mass Spectrometric Data;Food Flavourings and Taints;Bioactive Non-nutrients in Foods;Amino Acids, Peptides and Proteins;Lipids;Sugars and Carbohydrates;Quantification and Metabolism of Inorganic Nutrients;Analysis and Metabolism of Vitamins in Foods;Stable Isotope Studies of Organic Macronutrient Metabolism;Pyrolysis Mass Spectrometry of Foods;Subject Index.

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Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

Produktinformation

Utgivningsdatum:2000-03-15
Mått:156 x 234 x 19 mm
Vikt:615 g
Format:Inbunden
Språk:Engelska
Serie:RSC Food Analysis Monographs
Antal sidor:312
Förlag:Royal Society of Chemistry
ISBN:9780854045716

Utforska kategorier

Analytisk kemi inom Naturvetenskap och teknik
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Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

"... this book has much to interest almost any chemist ..."

Innehållsförteckning

Introduction to Principles and Practice of Mass Spectrometry;Interpretation of Organic Mass Spectrometric Data;Food Flavourings and Taints;Bioactive Non-nutrients in Foods;Amino Acids, Peptides and Proteins;Lipids;Sugars and Carbohydrates;Quantification and Metabolism of Inorganic Nutrients;Analysis and Metabolism of Vitamins in Foods;Stable Isotope Studies of Organic Macronutrient Metabolism;Pyrolysis Mass Spectrometry of Foods;Subject Index.