Mass Spectrometry of Natural Substances in Food

Author: Fred Mellon, Jim R. Startin and Ron Self Series: RSC Food Analysis Monographs

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.

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Summary

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.

Description

Introducing the principles, practice and applications of mass spectrometic techniques in the study of natural substances in foods, this book coveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electric and chemical ionisatin 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 of non-nutrient, biologically-active, natural substances in foods.The analysis and metabolic studies of amino acids, peptides, protiens, lipids, sugars, carbohydrates and vitamins is also discussed, with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry.

Critic Reviews

“"... very well-written and useful ..."”

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

Aslib Book Guide, Volume 65, No 9, September 2000

Journal of the American Chemical Society, Volume 122, No 42, p 10492

"... students or graduates of life sciences will find this book very clear and informative ..."

Nahrung-Food, Vol 45, 2001, No 1

"This book is a useful introduction to the subject for students of food chemistry, nutrition and food safety, and contains much of interest for the specialist."

Journal of the Science of Food and Agriculture, Vol 18, Iss 15, p 1598, December 2001

"This is an informative volume, which provides a detailed account of the application of MS techniques for food analysis. It is therefore highly recommended for researchers with interests in food compositional analysis, nutrition and food safety."

Carbohydrate Polymers, 50, 2002, 435