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. Presents critical applications for a sustainable, affordable and safe food supply Covers emerging problems in food safety and quality with many specific examples. Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation Provides the most recent data on the important topic of food safety and quality INDICE: Part 1. Advanced mass spectrometry approaches and platforms 1. Mass Spectrometry in Food Quality and Safety: An overview of the current status, Yolanda Picó 2. Advanced Mass Spectrometry in Food Safety, Bruno Le Bizec 3. Isotope Ratio-Mass Spectrometry, Constantinos A. Georgiou 4. Ambient Ionization Techniques, Marinella Farré, Damià Barceló 5. High Performance Ion Mobility Spectrometry, Herbert Hill 6. Enhanced Information from Complementary Mass Spectrometric Techniques, Harper W. James Part 2. Mass spectrometry applications within food safety and quality 7. Food Proteins and Peptides, Roberto Sampieri 8. Food Allergy and Intolerance, Linda Monaci 9. Lipidomics, Paola Donato, Luigi Modello et al. 10. Food Forensics, Maurizio Aceto 11. Emerging Contaminants, Julian Campo and Yolanda Picó 12. Nanomaterials, Ralf Greiner 13. Food Pathogens, Isin Akya 14. Foodomics, Toshimasa Toyo'oka
- ISBN: 978-0-444-63340-8
- Editorial: Elsevier
- Encuadernacion: Cartoné
- Páginas: 745
- Fecha Publicación: 01/05/2015
- Nº Volúmenes: 1
- Idioma: Inglés