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Mass Spectrometry of Natural Substances in Food : RSC Food Analysis Monographs - Fred Mellon

Mass Spectrometry of Natural Substances in Food

RSC Food Analysis Monographs

Hardcover Published: April 2000
ISBN: 9780854045716
Number Of Pages: 299

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The authors convey the enormous scope of modern mass spectroscopy as applied to the food industry. They cover the principles of the discipline in the early chapters and applications in food analysis in the later chapters.

Industry Reviews

"... this book has much to interest almost any chemist ..." * Aslib Book Guide, Volume 65, No 9, September 2000 * "... very well-written and useful ..." * Journal of the American Chemical Society, Volume 122, No 42, p 10492 * "... students or graduates of life sciences will find this book very clear and informative ..." * Nahrung-Food, Vol 45, 2001, No 1 * "This book is a useful introduction to the subject for students of food chemistry, nutrition and food safety, and contains much of interest for the specialist." * Journal of the Science of Food and Agriculture, Vol 18, Iss 15, p 1598, December 2001 * "This is an informative volume, which provides a detailed account of the application of MS techniques for food analysis. It is therefore highly recommended for researchers with interests in food compositional analysis, nutrition and food safety." * Carbohydrate Polymers, 50, 2002, 435 *

Introduction to Principles and Practice of Mass Spectrometryp. 1
History of Mass Spectrometryp. 1
Ionisation of Moleculesp. 3
Ion Separationp. 18
Ion Detectionp. 22
Metastable Ions, Collision Induced Dissociation and Tandem Mass Spectrometryp. 23
Scanning Modesp. 29
Referencesp. 32
Interpretation of Organic Mass Spectrometric Datap. 33
Introductionp. 33
Formation of the Electron Ionisation Mass Spectrump. 34
Calibration of the Mass Scale and Determination of Molecular Massp. 37
Interpretation of High- and Low-resolution Datap. 39
An Empirical Approach to the Elucidation of Organic Structuresp. 40
Additional Information from the Mass Spectrump. 44
Classical Fragmentation Processes Occurring in EIMSp. 46
Some Useful Examples of Features of the Mass Spectrum by Chemical Classp. 52
Referencesp. 54
Food Flavourings and Taintsp. 55
Introductionp. 55
Flavour Analysesp. 63
Taints and Off-flavoursp. 76
Flavour Chemistryp. 77
Aroma Release From Foodsp. 81
Breath and Body Odoursp. 85
Authentication of Natural and Synthetic Food Componentsp. 85
Data Processing and Statistical Analysisp. 86
Referencesp. 87
Bioactive Non-nutrients in Foodsp. 93
Introductionp. 93
Alkaloidsp. 94
Coumarinsp. 105
Cyanogenic Compoundsp. 107
Glucosinolatesp. 109
Mutagenic Heterocyclic Amines Generated by Cookingp. 114
Mycotoxinsp. 117
Phytoalexinsp. 134
Phenolic Compoundsp. 134
Saponinsp. 153
Referencesp. 157
Amino Acids, Peptides and Proteinsp. 170
Introductionp. 170
Chemical and Enzymatic Studiesp. 174
Applications of Mass Spectrometry to Amino Acid, Peptide and Protein Analysis in Food, Nutrition and Agricultural Researchp. 175
The Amino Acid Sequencing of Peptides and Proteinsp. 179
Referencesp. 187
Lipidsp. 192
Introductionp. 192
Derived Lipidsp. 193
Simple Lipidsp. 196
Compounds Lipidsp. 203
Lipid Oxidation Productsp. 208
Referencesp. 210
Sugars and Carbohydratesp. 213
Introductionp. 213
Analysis of Sugar Residues: GC/MS of Derivatised Sugarsp. 215
Partially Methylated Alditol Acetate (PMAA) Analysis of Linkage and Sugar Typep. 216
Recent Methods for the Determination of Molecular Sizep. 217
The Separation of Oligosaccharides by LC/MSp. 220
Sequence Determination of Oligosaccharidesp. 220
Referencesp. 223
Quantification and Metabolism of Inorganic Nutrientsp. 225
Introductionp. 225
Sample Collection and Treatment for Inorganic Mass Spectrometryp. 226
Quantitative Applications of TIMSp. 227
Quantitative Applications of ICP-MSp. 228
Metabolic Studies of Inorganic Nutrientsp. 228
Sample Preparation for Inorganic Mass Spectrometryp. 230
Mass Spectrometric Techniques for Inorganic Nutrient Studiesp. 231
Referencesp. 242
Analysis and Metabolism of Vitamins in Foodsp. 244
Introductionp. 244
Water-soluble Vitaminsp. 245
Fat-soluble Vitaminsp. 258
General Conclusions and Recommendationsp. 268
Referencesp. 268
Stable Isotope Studies of Organic Macronutrient Metabolismp. 273
Introductionp. 273
Mass Spectrometric Techniques Used in Macronutrient Metabolism Studiesp. 273
Protein Metabolismp. 273
Carbohydrate Metabolismp. 275
Lipid Metabolismp. 278
Whole Body Energy Expenditurep. 279
General Conclusions and Recommended Methodsp. 280
Referencesp. 281
Pyrolysis Mass Spectrometry of Foodsp. 283
Introductionp. 283
Practical Aspects of Py/MSp. 284
Mass Spectrometric Techniques for Analytical Pyrolysisp. 284
Analysis of Datap. 285
Selected Applications of Py/MS in Food Studiesp. 285
Conclusionsp. 288
Referencesp. 290
Subject Indexp. 291
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780854045716
ISBN-10: 0854045716
Series: RSC Food Analysis Monographs
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 299
Published: April 2000
Country of Publication: GB
Dimensions (cm): 23.88 x 16.0  x 2.79
Weight (kg): 0.62

Earn 331 Qantas Points
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