000 04614nam a22004935i 4500
001 978-1-0716-2107-3
003 DE-He213
005 20260610083640.0
007 cr nn 008mamaa
008 220625s2022 xxu| s |||| 0|eng d
020 _a9781071621073
_9978-1-0716-2107-3
024 7 _a10.1007/978-1-0716-2107-3
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aMass Spectrometry for Food Analysis
_h[electronic resource] /
_cedited by Hector Koolen.
250 _a1st ed. 2022.
264 1 _aNew York, NY :
_bSpringer US :
_bImprint: Humana,
_c2022.
300 _aXVI, 323 p. 84 illus., 67 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aMethods and Protocols in Food Science,
_x2662-9518
505 0 _aMass 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 α-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.
520 _aThis 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.
650 0 _aFood science.
650 0 _aMass spectroscopy.
650 1 4 _aFood Science.
650 2 4 _aMass Spectrometry.
700 1 _aKoolen, Hector.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9781071621066
776 0 8 _iPrinted edition:
_z9781071621080
776 0 8 _iPrinted edition:
_z9781071621097
830 0 _aMethods and Protocols in Food Science,
_x2662-9518
856 4 0 _uhttps://doi.org/10.1007/978-1-0716-2107-3
912 _aZDB-2-PRO
999 _c6061
_d6061