Advanced mass spectrometry for food safety and quality
著者
書誌事項
Advanced mass spectrometry for food safety and quality
（Comprehensive analytical chemistry, v. 68）
Elsevier, c2015
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Part 1. Advanced mass spectrometry approaches and platforms1. Mass Spectrometry in Food Quality and Safety: An overview of the current statusYolanda Pico2. Advanced Mass Spectrometry in Food SafetyYolanda Pico3. Elemental and Isotopic Mass SpectrometryConstantinos A. Georgiou and Georgios P. Danezis4. Ambient Ionization TechniquesMarinella Farre and Damia Barcelo5. 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 Lagana7. 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 Pico11. Engineered Nanomaterials in the Food SectorRalf Greiner, Volker Graf, Anna Burcza, Birgit Hetzer, Johanna Milsmann, Elke Walz12. Food PathogensIsin Akyar13. FoodomicsKoichi Inoue and Toshimasa Toyo'oka
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