دانلود کتاب Mass Spectrometry Imaging In Food Analysis, 2020

نام کتاب: Mass Spectrometry Imaging In Food Analysis

نویسنده: Leo M.L. Nollet

ویرایش: ۱

سال انتشار: ۲۰۲۰

کد ISBN کتاب: ۹۷۸۱۱۳۸۳۷۰۶۹۲, ۹۷۸۰۴۲۹۴۲۷۸۷۹, ۹۷۸۰۴۲۹۷۶۵۲۹۲, ۹۷۸۰۴۲۹۷۶۵۲۸۵, ۹۷۸۰۴۲۹۷۶۵۳۰۸,

فرمت: PDF

تعداد صفحه: ۲۱۵

حجم کتاب: ۴۱ مگابایت

کیفیت کتاب: OCR

انتشارات: CRC Press

Description About Book Mass Spectrometry Imaging In Food Analysis From Amazon


Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult.

Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible.

Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods.

Features:

Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis

Describes how MALDI-MSI will be a useful technique for optical quality assurance.

Shows how MALDI-MSI detects food contaminants and residues

Covers the historical development of the technology

While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis.

Also available in the Food Analysis and Properties Series:

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

Hyperspectral Imaging Analysis and Applications for Food کیفیت کتاب, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis–Properties/book-series/CRCFOODANPRO

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