Mass Spectrometry for Food Analysis

ISBN-13: 9781071621066 / Angielski / Twarda / 2022

Opis

This 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.

Spis treści

Part I: Consolidated MS-based Techniques

1.     Mass Fingerprinting for High-Throughput Analyses of Food: Authentication And Quality Control

González-Rodríguez, Peniche-Pavía, Pazmiño-Arteaga, and Winkler

2.     MALDI-MS Application for Food Control

Pereira, Banstola, Wang, Donnarumma, Murray and Vaz

3.     MALDI-TOF Mass Spectrometry: Sample Preparation Protocols For Meat And Milk Products

Rau, Dyk, Wenninger and Hiller

4.     Comprehensive Identification of Plant Polyphenols by LC-MS

Fernández-Ochoa, Cádiz-Gurrea and Segura Carretero

5.     Quantitative Determination of Antioxidant Compounds in Fruits Using Liquid Chromatography Tandem Mass Spectrometry

Bataglion

6.     Development of an Ultraperformance Liquid Chromatography-Mass Spectrometry Method to Determine Sterols In Olive Oils

Lerma-García, Beneito-Cambra, Simó-Alfonso, and Herrero-Martínez

7.     A Workflow for Lipid annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry

Silva, Garrett and Rezende

8.     A novel HPLC-based Method with LC-electrospray MS for Analysis of Polyethylene Glycol in Various Foods

Park and Lee

9.     Application of UHPLC-HRMS/MS for the analysis of beta-casomorphin 5 and 7 in milk

Nguyen, Busetti and Jonhson

10.  Identification of Oligopeptides By Ultra-High-Pressure Liquid Chromatography Coupled With Quadrupole-Orbitrap Ultra-High-Resolution Mass Spectrometry

Chen, Zhao and Ye

11.  Database Construction Strategies for Proteome Measurement of Novel Food Ingredients

Escobar-Correas, Bose, Broadbent, Juhász and Colgrave

12.  Lipidomics study of fishes using hydrophilic interaction chromatography and mass spectrometry

Shen, Yu and Luo

13.  Detection of Aroma Compounds in Food by Gas Chromatography-Mass Spectrometry/Olfactometry

Buck, Lok and Denk

14.  Solid-phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography For Food Analysis

Paiva, Crucello, Ferreira and Hantao

15.  Identification of lactic acid bacteria in food matrices by high-resolution nano-LC-ESI MS/MS Valletta, Chambery and Russo

 

Part II: Emerging MS-based techniques

 

16.  Acetylcholinesterase (ACHE) and α-glucosidase Inhibitory Assay by Effect Directed Analysis On High Performance Thin-Layer Chromatography Coupled to Mass Spectrometry

Aranda, Carrasco and Henríquez

17.  Application of Paper Spray Ionization for Preliminary Amazonian Berry Fruits Components Identification

de Oliveira, Raposo, Rodruiges, Assunção Junior, Silva-Filho, de Lima, Koolen and da Silva

18.  Analysis of Food Components by MALDI Imaging Mass Spectrometry – Sample Preparation for Identification of Peptides in Dry-cured Ham

Maslov

19.  Modern Tools in Food Chemical Characterization Using Mass Spectrometry Data And Molecular Networking: Revisiting The Study Case Of Solanaceae Family

Angolini and Pereira

20.  Traveling Wave Ion Mobility-Mass Spectrometry to address chemical food safety issues Hernández-Mesa, Dervilly and Le Bizec

21.  Determination Method of Acrylamide In Beverages And Foods By Supercritical Fluid Chromatography/Tandem Mass Spectrometry

Yoshioka, Izumi, Bamba

22.  Application of Bubbling Extraction Coupled to Gas Chromatography Mass Spectrometry in Food Analysis

Gao, He, Zhao and He

23.  Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry

Beauchamp, Biasioli and Silcock