Mass Spectrometry Imaging in Food Analysis

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biologyfrom the Katholieke Universiteit Leuven, Belgium. He is an editorand associate editor of numerous books. He edited for M. Dekker,New York—now CRC Press of Taylor & Francis PublishingGroup—the first, second, and third editions of Food Analysisby HPLC and Handbook of Food Analysis. The last edition is atwo-volume book. Dr. Nollet also edited the Handbook of WaterAnalysis (first, second, and third editions) and ChromatographicAnalysis of the Environment, third and fourth editions (CRCPress). With F. Toldrá, he coedited two books published in 2006,2007, and 2017: Advanced Technologies for Meat Processing (CRCPress) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foodsand the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coeditedwith Y. H. Hui and other colleagues on several books: Handbook of Food ProductManufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering(CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions;Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits andVegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry,and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007and 2012). From 2008 to 2011, he published five volumes on animal product-related bookswith F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats andPoultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook ofDairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also,in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foodsof Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they publishedthe Handbook of Analysis of Active Compounds in Functional Foods. In a collaborationwith Hamir Rathore, Handbook of Pesticides: Methods of Pesticides ResiduesAnalysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oilsfor Pest Control in 2017. Other finished book projects include Food Allergens: Analysis,Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysisof Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projectsinclude Proteomics in Foods with F. Toldrá (Springer, 2013) and TransformationProducts of Emerging Contaminants in the Environment: Analysis, Processes,Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series FoodAnalysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of FoodAdditives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis ofBioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited SpectroscopicMethods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R.Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residuesin Food (CRC Press, 2017). Further volumes in the series Food Analysis & Propertiesare Phenolic Compounds in Food: Characterization and Analysis (with Janet AlejandraGutierrez-Uribe, 2018), Testing and Analysis of GMO-Containing Foods and Feed (withSalah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication andTraceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applicationsfor Food Quality (with N.C. Basantia and Mohammed Kamruzzaman, 2018), AmbientMass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja,2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (withM. Bordiga, 2019).

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• ContentsSeries Preface viiAbout the Editor ixList of Contributors xiIntroduction xiiiSECTION 1 MASS SPECTROMETRY IMAGINGChapter 1 Mass Spectrometry Imaging 3Leo M.L. NolletChapter 2 Imaging Mass Spectrometry for Small Molecules 13Fangbiao LiSECTION 2 DIFFERENT METHODOLOGIESChapter 3 Matrix-Assisted Laser Desorption Ionization (MALDI)and Atmospheric Pressure-MALDI (AP-MALDI) 37Nrusingha Charan BasantiaChapter 4 MALDI IMS for Proteins and Biomarkers 51Michelle L. Reyzer and Richard M. CaprioliChapter 5 Secondary-Ion Mass Spectrometry 73Leo M.L. NolletChapter 6 Desorption Electrospray Ionization Mass SpectrometryImaging in Food Applications 81Semih Ötleş and Vasfiye Hazal ÖzyurtChapter 7 Liquid Extraction Surface Analysis 91Leo M.L. NolletChapter 8 Laser Ablation Inductively Coupled Plasma MassSpectrometry 95Leo M.L. NolletChapter 9 Different Mass Spectrometry Imaging Methods 103Sadaf Jamal Gilani, Chandrakala, and Md. Taleu ZzamanSECTION 3 AMBIENT MASS SPECTROMETRY TECHNIQUESChapter 10 Introduction to Ambient Mass Spectrometry Techniques 119Raquel Sero, Maria Teresa Galceran, Encarnacion Moyano, andLeo M.L. NolletChapter 11 Use of an “Intelligent Knife” (iknife), Based on the RapidEvaporative Ionization Mass Spectrometry Technology, forAuthenticity Assessment of Pistachio Samples 159Francesca Rigano, Sara Stead, Domenica Mangraviti, RenataJandova, Davy Petit, Nino Marino, and Luigi MondelloSECTION 4 DATA HANDLINGChapter 12 Comparison of Machine Learning Algorithms for PredictiveModeling of Beef Attributes Using Rapid EvaporativeIonization Mass Spectrometry (REIMS) Data 181Devin A. Gredell, Amelia R. Schroeder, Keith E. Belk, Corey D.Broeckling, Adam L. Heuberger, Soo-Young Kim, D. Andy King,Steven D. Shackelford, Julia L. Sharp, Tommy L. Wheeler, Dale R.Woerner, and Jessica E. PrenniIndex 195