Del i serien Methods and Protocols in Food Science

Mass Spectrometry for Food Analysis

Name: Mass Spectrometry for Food Analysis
SKU: 9781071621066
Price: 3159 SEK
Availability: InStock
Author: Hector Koolen
ISBN: 9781071621066

Inbunden, Engelska, 2022

AvHector Koolen

3 159 kr

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This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas chromatography (uni- and bi-dimensional), liquid chromatography, plasma mass spectrometry (ICP-MS), and analyses in food samples. Authoritative and cutting-edge, Mass Spectrometry for Food Analysis aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Produktinformation

Utgivningsdatum2022-06-26
Mått178 x 254 x 24 mm
Vikt838 g
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor323
FörlagSpringer-Verlag New York Inc.
ISBN9781071621066

Tillhör följande kategorier

Mass Fingerprinting for High-Throughput Analyses of Food: Authentication And Quality Control.- MALDI-MS Application for Food Control.- MALDI-TOF Mass Spectrometry: Sample Preparation Protocols For Meat And Milk Products.- Comprehensive Identification of Plant Polyphenols by LC-MS.- Quantitative Determination of Antioxidant Compounds in Fruits Using Liquid Chromatography Tandem Mass Spectrometry.- Development of an Ultraperformance Liquid Chromatography-Mass Spectrometry Method to Determine Sterols In Olive Oils.- A Workflow for Lipid annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry.- A novel HPLC-based Method with LC-electrospray MS for Analysis of Polyethylene Glycol in Various Foods.- Application of UHPLC-HRMS/MS for the analysis of beta-casomorphin 5 and 7 in milk.- Identification of Oligopeptides By Ultra-High-Pressure Liquid Chromatography Coupled With Quadrupole-Orbitrap Ultra-High-Resolution Mass Spectrometry.- Database Construction Strategies for ProteomeMeasurement of Novel Food Ingredients.- Lipidomics study of fishes using hydrophilic interaction chromatography and mass spectrometry.- Detection of Aroma Compounds in Food by Gas Chromatography-Mass Spectrometry/Olfactometry.- Solid-phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography For Food Analysis.- Identification of lactic acid bacteria in food matrices by high-resolution nano-LC-ESI MS/MS Valletta.- Acetylcholinesterase (ACHE) and α-glucosidase Inhibitory Assay by Effect Directed Analysis On High Performance Thin-Layer Chromatography Coupled to Mass Spectrometry.- Application of Paper Spray Ionization for Preliminary Amazonian Berry Fruits Components Identification.- Analysis of Food Components by MALDI Imaging Mass Spectrometry – Sample Preparation for Identification of Peptides in Dry-cured Ham.- Modern Tools in Food Chemical Characterization Using Mass Spectrometry Data And Molecular Networking: Revisiting The Study Case Of Solanaceae Family.- Traveling Wave Ion Mobility-Mass Spectrometry to address chemical food safety issues .- Determination Method of Acrylamide In Beverages And Foods By Supercritical Fluid Chromatography/Tandem Mass Spectrometry.- Application of Bubbling Extraction Coupled to Gas Chromatography Mass Spectrometry in Food Analysis.- Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry.

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