食品的质量和安全对人类营养至关重要。然而，评估食品的化学成分对分析员来说是一个挑战，需要强有力的方法。色谱和质谱（MS）是分析复杂食品样品（包括原材料、中间产品和成品）的金标准。
食品分析中的质谱分析涵盖了基于MS的食品质量不同方面的分析，包括营养价值、大量营养素（蛋白质、脂质和碳水化合物）、微量营养素（维生素）和营养活性化合物。此外，还包括感官质量、风味、食品色素、安全性以及农药、接触材料、兽药和药品、有机污染物和病原体的检测。
主要特征
包含质谱和实验策略的基础知识
探索宏微量营养素的测定
分析感官和营养食品质量
讨论污染物检测和真实性证明
介绍新兴的食品分析方法
这本书包含一个介绍性章节，解释了MS的基础知识，以及针对初学者的有针对性和无针对性策略之间的区别。此外，它还指出了新的分析挑战，如监测新出现的关注污染物，并提出了创新技术（如环境电离质谱和数据挖掘）。
也可在食品分析与特性系列中找到
食品技术中的纳米乳液：开发、表征和应用，贾韦德·艾哈迈德和利奥·M.L·诺莱编辑（ISBN:978-0-367-61492-8）
微生物食品安全和质量测序技术，由Devarajan Thangadurai、Leo M.L.Nollet、Saher Islam和Jeyabalan Sangeetha编辑（ISBN:978-0-367-35118-2）
手性有机污染物：食品和环境中的监测和表征，Edmond Sanganyado、Basil K.Munjanja和Leo M.L.Nollet编辑（ISBN:978-0-367-42923-2）
有关本系列书籍的完整列表，请访问我们的网站：
www.crcpress。com/食品分析-属性/图书系列/CRCFOODANPRO
阅读更多
Mass Spectrometry in Food Analysis (Food Analysis & Properties)
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).
Also available in the Food Analysis & Properties Series
Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8)
Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2)
Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2)
For a complete list of books in this series, please visit our website at
www.crcpress.com/Food-Analysis–Properties/book-series/CRCFOODANPRO
Read more
OR
