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Food Contact Materials Analysis: Mass Spectrometry Techniques Editor: Michele Suman



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This book contains 273 pages.
Print publication date: 25 Jan 2019
Copyright year: 2019
Print ISBN: 978-1-78801-124-2
PDF eISBN: 978-1-78801-297-3
ePub eISBN: 978-1-78801-719-0

About this book

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods.

This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.

With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.