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Advanced Mass Spectrometry for Food Safety and Quality, Volume 68


Author: Yolanda Picó

Publisher: Elsevier

Publish Date: 1st May 2015

ISBN-13: 9780444633927

Pages: 734

Language: English



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.

Table of Contents

Advisory Board Contributors to Volume 68 Series Editor’s Preface Preface Part I Advanced Mass Spectrometry Approaches and PlatformsChapter 1. Mass Spectrometry in Food Quality and Safety: An Overview of the Current Status1. Introduction 2. Current Instrumentation and Operation in Mass Spectrometry 3. Matrix-Assisted Laser Desorption Ionization Coupled to Time-Of-Flight Mass Spectrometry (MALDI-TOF) 4. Inductively Coupled Plasma Mass Spectrometry (ICP-MS) 5. Mass Spectrometry (MS) Combined with Chromatography or Related Techniques 6. Conclusions and Future Trends Chapter 2. Advanced Mass Spectrometry1. Introduction 2. Mass Spectrometric Resolution and Accuracy 3. Obtaining and Processing Information 4. Imaging Mass Spectrometry (IMS) 5. Conclusions Chapter 3. Elemental and Isotopic Mass Spectrometry1. Introduction 2. Theoretical Aspects 3. Applications 4. Conclusion and Future Outlook Chapter 4. Ambient Ionization Techniques1. Introduction 2. Principles and Classes of Ambient Ionization MS Techniques 3. Application of Ambient Ionization MS Techniques in Food Analysis 4. Conclusions Chapter 5. High-Performance Ion Mobility Spectrometry1. Introduction 2. Ion Mobility Spectrometer 3. Analysis of Food Flavors and Composition with Ion Mobility Spectrometry 4. Determination of Food Compositions and Food Additives with IMS 5. Analysis of Food Contaminants and Residue with Ion Mobility Spectrometry 6. Conclusions Part II Mass Spectrometry Applications within Food Safety and QualityChapter 6. Food Proteins and Peptides1. Introduction 2. Proteomic Techniques 3. Food Security 4. Food Safety, Quality, and Authentication 5. Food Peptidomics and Digestomics 6. Conclusions and Outlook Chapter 7. Mass Spectrometry in Food Allergen Research1. Food Allergy 2. The Role of Mass Spectrometry Applied to Food Allergen Research 3. Advances in MS Methods for Multiple Detection of Food Allergens 4. Concluding Remarks Chapter 8. Lipidomics1. Introduction and Overview 2. Lipids: Definitions and Classification 3. Structures, Functions, and Occurrence of Lipids 4. Extraction Methods of Lipids 5. Mass Spectrometry in Lipidomics Research 6. Chromatographic Separations in Lipidomics Research 7. Conclusions and Future Perspectives Chapter 9. Food Forensics1. Introduction 2. Mass Spectrometric Analysis for Food Forensics 3. Conclusions and Future Trends Chapter 10. Emerging Contaminants1. Introduction 2. Emerging Contaminants 3. Extraction Techniques 4. Mass Spectrometry Analyzers 5. Gas Chromatography-Mass Spectrometry (GC-MS) 6. Liquid Chromatography-Mass Spectrometry (LC-MS) 7. Other Methods 8. Conclusions Chapter 11. Engineered Nanomaterials in the Food Sector1. Introduction 2. Food Nanotechnology 3. Naturally Occurring Nanomaterials and Those Derived from Conventional Food Processing 4. Fabrication of Nanomaterials 5. Food Contact Materials 6. Nanosized Food Ingredients and Nanosized Delivery Systems 7. Structuring of Foods 8. Nanosensors 9. Safety Aspects of Nanomaterials in Food 10. Legal Obligation 11. Analytical Approaches to Characterize Nanoparticles in Food 12. Conclusions Chapter 12. Food Pathogens1. Introduction 2. Common Foodborne Pathogens (Spoilage and Pathogenic Bacteria) 3. Diagnosis of Microorganisms 4. Mass Spectrometry in Microbial Analysis 5. Identification of Food Pathogens by Mass Spectrometry 6. Conclusions and Future Aspects Chapter 13. Foodomics1. Introduction 2. Definition of Foodomics 3. General Flowchart on Foodomics of MS 4. Food Matrices 5. Sample Preparations 6. Separation 7. MS Detection 8. Data Analysis 9. Data Assessment 10. Advanced Future Foodomics Approach with MS List of Abbreviations Index