Mass Spectrometry in Food Analysis

Description

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining). Cover Half Title Food Analysis & Properties Mass Spectrometry in Food Analysis Copyright Contents Series Preface Preface Editors Contributors Section 1: Mass Spectrometry – Theoretics 1. Basic Principles and Fundamental Aspects of Mass Spectrometry 2. Targeted and Untargeted Analyses Section 2: MS Analysis of Food Components 3. Mass Spectrometry of Lipids 4. Proteomic Strategies to Evaluate the Impact of Farming Conditions on Food Quality and Safety in Aquaculture Products 5. Recent Advances in Vitamin Analysis by Mass Spectrometry 6. Carbohydrate Analysis by Mass Spectrometry 7. Mass Spectrometry Analysis of Allergens 8. Mass Spectrometry of Food Pigments 9. Flavour and Mass Spectrometry 10. Evaluation of Nutraceutical Value Section 3: MS Analysis of Residues 11. Pesticide Analysis in Food Samples by GC-MS, LC-MS, and Tandem Mass Spectrometry 12. Mass Spectrometry of Food Contact Materials 13. Mass Analysis in Veterinary Drugs 14. Multi-Target Analysis and Suspect Screening of Xenobiotics in Milk by UHPLC-HRMS/MS 15. Analytical Determination of Persistent Organic Pollutants from Food Sources Using High-Resolution Mass Spectrometry 16. MS and Food Forensics 17. Detecting Food Pathogens through Mass Spectrometry Approaches 18. Biogenic Amines Analysis by Mass Spectrometry 19. Mass Spectrometry of Food Preservatives 20. Mass Spectrometry for Mycotoxin Detection in Food and Food Byproducts Section 4: MS Analysis in Food Authentication 21. Mass Spectrometry in Food Authentication Section 5: Emerging Fields 22. Challenges and Trends of Mass Spectrometry for Food Analysis Index