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.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
67 farbige Abbildungen, 17 s/w Abbildungen
XVI, 323 p. 84 illus., 67 illus. in color.
Dateigröße
ISBN-13
978-1-0716-2107-3 (9781071621073)
DOI
10.1007/978-1-0716-2107-3
Schweitzer Klassifikation
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 a-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.
