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Mass Spectrometry of Natural Substances in Food

Mass Spectrometry of Natural Substances in Food PDF Author: Fred Mellon
Publisher: Royal Society of Chemistry
ISBN: 9780854045716
Category : Science
Languages : en
Pages : 320

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Book Description
Introduces the principles, practice, and application of mass spectrometric techniques in the study of natural substances in foods. Early chapters address the principles and practice of mass spectrometry, followed by applications in flavor analysis and the determination of non-nutrient, biologically-active, natural substances in foods. Also covered is the analysis and metabolic study of amino acids, peptides, proteins, lipids, sugars, carbohydrates, and vitamins, with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry. Annotation copyrighted by Book News, Inc., Portland, OR