skip
RSC
|
ChemSpider
|
Feedback
X
Close
We welcome your comments for improvement of this site and our services.
Comments
Email ID
Security Details
Please enter the characters in the box below as you see them.
Thank you for helping us improve our site.
Login
|
Register
Journals
Books
Alerts
Others
Help
Full Text
Full Text
Title
Author
DOI
ISBN
Advanced Search
Home
>
Books
>
Mass Spectrometry of Na...
Authors & Referees
|
Librarians
You do not have JavaScript enabled. Please enable JavaScript to access the full features of the site.
Mass Spectrometry of Natural Substances in Foods
Author(s):
Fred Mellon, Jim R Startin, Ron Self,
Publication Details
Copyright: 2000
ISBN:
978-1-84755-129-0
DOI:
10.1039/9781847551290
Description
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 ...
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.
Book Contents
Buy Print (£74.95)
Download Citation
BibTex
EndNote
MEDLINE
ProCite
ReferenceManager
RefWorks
RIS
Share & Recommend
Email this page
Bookmark
Add to Favourites
Related Articles
Same subject
Related Books
Same series
Same author
Same topic