LEADER 03938oam 2200649 a 450 001 9910778314003321 005 20231012230202.0 010 $a1-84755-129-7 035 $a(CKB)1000000000791682 035 $a(EBL)1185694 035 $a(SSID)ssj0000379458 035 $a(PQKBManifestationID)11280053 035 $a(PQKBTitleCode)TC0000379458 035 $a(PQKBWorkID)10366392 035 $a(PQKB)10625833 035 $a(MiAaPQ)EBC1185694 035 $a(Au-PeEL)EBL1185694 035 $a(CaPaEBR)ebr10621292 035 $a(CaONFJC)MIL872225 035 $a(OCoLC)850159965 035 $a(PPN)198472595 035 $a(EXLCZ)991000000000791682 100 $a20021011h20002000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMass spectrometry of natural substances in foods /$fFred A. Mellon, Ron Self, James R. Startin 210 1$aCambridge :$cRoyal Society of Chemistry,$d2000. 210 4$aŠ2000 215 $a1 online resource (xii, 299 pages) $cillustrations 225 0$aRSC food analysis monographs 300 $aDescription based upon print version of record. 311 0 $a0-85404-571-6 320 $aIncludes bibliographical references and index. 327 $aIntroduction to principles and practice of mass spectrometry Introduction to organic mass spectrometric data Food flavourings and taints Bioactive non-nutrients in foods Amino acids, peptides and proteins Lipids Sugars and carbohydrates Quantification and metabolism of inorganic nutrients Analysis and metabolism of vitamins in foods Stable isotope studies of organic macronutrient metabolism Pyrolysis mass spectrometry of foods 330 $aThis product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Introducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electron and chemical ionisation and newer soft ionisation techniques such as matrix-assisted laser desorption ionisation and electrospray. All of these techniques are especially relevant in food quality and safety studies and in biopolymer analysis. The ability to analyse biopolymers by mass spectrometry is having a major impact on the study of food structure components, food proteins, food pathogens and food components produced from genetically modified organisms. The principles and practice of mass spectrometry are covered in the early chapters and are followed by applications in flavour analysis and the determination of non-nutrient, biologically-active, natural substances in foods. The analysis and metabolic studies of amino acids, peptides, proteins, lipids, sugars, carbohydrates and vitamins is also discussed, with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry. Mass Spectrometry of Natural Substances in Food will be a valuable resource for food scientists, food analysts and others working in food research, nutrition and safety. 410 0$aRSC Food Analysis Monographs 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aMass spectrometry 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aMass spectrometry. 676 $a664/.07 700 $aMellon$b Fred$093546 701 $aSelf$b Ron$0554800 701 $aStartin$b James R$0554801 712 02$aRoyal Society of Chemistry (Great Britain) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910778314003321 996 $aMass spectrometry of natural substances in foods$9980121 997 $aUNINA