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Mass Spectrometry of Natural Substances in Food
Engelsk Hardback
Mass Spectrometry of Natural Substances in Food
Engelsk Hardback

840 kr
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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.
Product detaljer
Sprog:
Engelsk
Sider:
312
ISBN-13:
9780854045716
Indbinding:
Hardback
Udgave:
ISBN-10:
0854045716
Udg. Dato:
15 mar 2000
Længde:
0mm
Bredde:
156mm
Højde:
234mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
15 mar 2000
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