{"product_id":"9780367548797","title":"Mass Spectrometry in Food Analysis","description":"\u003ch3\u003eFood Analysis \u0026amp; Properties\u003c\/h3\u003e\u003ch1\u003eMass Spectrometry in Food Analysis\u003c\/h1\u003e\u003ch3\u003eLeo Nollet | Robert Winkler\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ Chemistry \u0026amp; Biotechnology\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eMass 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.\u003c\/p\u003e\n\u003cp\u003eKey Features:\u003c\/p\u003e\n\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eContains the basics of mass spectrometry and experimental strategies\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplores determination of macro- and micronutrients\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eAnalyzes sensory and nutraceutical food quality\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDiscusses detection of contaminants and proof of authenticity\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003ePresents emerging methods for food analysis\u003c\/li\u003e \u003c\/ul\u003e\n\u003cp\u003eThis 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).\u003c\/p\u003e\n\u003cp\u003eAlso available in the \u003cb\u003eFood Analysis \u0026amp; Properties Series:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eNanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8)\u003c\/p\u003e\n\u003cp\u003eSequencing 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)\u003c\/p\u003e\n\u003cp\u003eChiral 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)\u003c\/p\u003e\n\u003cp\u003eFor a complete list of books in this series, please visit our website at:\u003c\/p\u003e\n\u003cp\u003ewww.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eLeo M. L. Nollet\u003c\/strong\u003e earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor \u0026amp; Francis Publishing Group—the first, second, and third editions of \u003ci\u003eFood Analysis by HPLC\u003c\/i\u003e and \u003ci\u003eHandbook of Food Analysis\u003c\/i\u003e. The last edition is a two-volume book. Dr. Nollet also edited the \u003ci\u003eHandbook of Water Analysis\u003c\/i\u003e (first, second, and third editions) and \u003ci\u003eChromatographic Analysis of the Environment\u003c\/i\u003e, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: \u003ci\u003eAdvanced Technologies for Meat Processing\u003c\/i\u003e (CRC Press) and \u003ci\u003eAdvances in Food Diagnostics\u003c\/i\u003e (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book \u003ci\u003eRadionuclide Concentrations in Foods and the Environment\u003c\/i\u003e, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: \u003ci\u003eHandbook of Food Product Manufacturing\u003c\/i\u003e (Wiley, 2007), \u003ci\u003eHandbook of Food Science, Technology, and Engineering\u003c\/i\u003e (CRC Press, 2005), \u003ci\u003eFood Biochemistry and Food Processing\u003c\/i\u003e (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the \u003ci\u003eHandbook of Fruits and Vegetable Flavors\u003c\/i\u003e (Wiley, 2010). In addition, he edited the \u003ci\u003eHandbook of Meat, Poultry, and Seafood Quality\u003c\/i\u003e, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: \u003ci\u003eHandbook of Muscle Foods Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Processed Meats and Poultry Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Seafood and Seafood Products Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Dairy \u003c\/i\u003eFoods Analysis\u003cb\u003e \u003c\/b\u003e\u003ci\u003e(2nd edition in 2021),\u003c\/i\u003e and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: \u003ci\u003eSafety Analysis of Foods of Animal Origin\u003c\/i\u003e and \u003ci\u003eSensory Analysis of Foods of Animal Origin\u003c\/i\u003e. In 2012, they published the \u003ci\u003eHandbook of Analysis of Active Compounds in Functional Foods\u003c\/i\u003e. In a coedition with Hamir Rathore, \u003ci\u003eHandbook of Pesticides: Methods of Pesticides Residues Analysis\u003c\/i\u003e was marketed in 2009; \u003ci\u003ePesticides: Evaluation of Environmental Pollution\u003c\/i\u003e in 2012; \u003ci\u003eBiopesticides Handbook\u003c\/i\u003e in 2015; and \u003ci\u003eGreen Pesticides Handbook: Essential Oils for Pest Control\u003c\/i\u003e in 2017. Other finished book projects include \u003ci\u003eFood Allergens: Analysis, Instrumentation, and Methods\u003c\/i\u003e (with A. van Hengel; CRC Press, 2011) and \u003ci\u003eAnalysis of Endocrine Compounds in Food\u003c\/i\u003e (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include \u003ci\u003eProteomics in Foods\u003c\/i\u003e with F. Toldrá (Springer, 2013) and \u003ci\u003eTransformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks\u003c\/i\u003e with D. Lambropoulou (Wiley, 2014). In the series Food Analysis \u0026amp; Properties, he edited (with C. Ruiz-Capillas) \u003ci\u003eFlow Injection Analysis of Food Additives\u003c\/i\u003e (CRC Press, 2015) and \u003ci\u003eMarine Microorganisms: Extraction and Analysis of Bioactive Compounds\u003c\/i\u003e (CRC Press, 2016). With A.S. Franca, he coedited \u003ci\u003eSpectroscopic Methods in Food Analysis\u003c\/i\u003e (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited \u003ci\u003eMultiresidue Methods for the Analysis of Pesticide Residues in Food\u003c\/i\u003e (CRC Press, 2017). Further volumes in the series Food Analysis \u0026amp; Properties are \u003ci\u003ePhenolic Compounds in Food: Characterization and Analysis\u003c\/i\u003e (with Janet Alejandra Gutierrez-Uribe, 2018), \u003ci\u003eTesting and Analysis of GMO-containing Foods and Feed\u003c\/i\u003e (with Salah E. O. Mahgoub, 2018), \u003ci\u003eFingerprinting Techniques in Food Authentication and Traceability\u003c\/i\u003e (with K. S. Siddiqi, 2018), \u003ci\u003eHyperspectral Imaging Analysis and Applications for Food Quality\u003c\/i\u003e (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), \u003ci\u003eAmbient Mass Spectroscopy Techniques in Food and the Environment\u003c\/i\u003e (with Basil K. Munjanja, 2019), \u003ci\u003eFood Aroma Evolution: During Food Processing, Cooking, and Aging\u003c\/i\u003e (with M. Bordiga, 2019), \u003ci\u003eMass Spectrometry Imaging in Food Analysis \u003c\/i\u003e(2020), \u003ci\u003eProteomics in Food Authentication\u003c\/i\u003e (with S. Ötleş, 2020), \u003ci\u003eAnalysis of Nanoplastics and Microplastics in Food\u003c\/i\u003e (with K.S. Siddiqi, 2020),\u003cb\u003e \u003c\/b\u003e\u003ci\u003eChiral Organic Pollutants, Monitoring and Characterization in Food and the Environment\u003c\/i\u003e (with Edmond Sanganyado and Basil K. Munjanja, 2020), \u003ci\u003eSequencing Technologies in Microbial Food Safety and Quality\u003c\/i\u003e (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), and \u003ci\u003eNanoemulsions in Food Technology: Development, Characterization, and Applications\u003c\/i\u003e (with Javed Ahmad, 2021).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRobert Winkler\u003c\/strong\u003e studied biotechnology (Fachhochschule Jena, Germany) and biochemical engineering (University of Birmingham, UK). In 2004, he started a Ph.D. in natural products chemistry at the Leibniz Institute for Natural Product Research and Infection Biology, Hans Knöll Institute (HKI) Jena, Germany. During this time, Robert Winkler used mass spectrometry for structure elucidation. After graduating in 2007, he stayed at the HKI as PostDoc and head of the mass spectrometry and proteomics unit. \u003c\/p\u003e\n\u003cp\u003eIn 2010, Robert Winkler accepted a call and founded the biochemical and instrumental analysis laboratory (labABI) at the CINVESTAV Irapuato, Mexico. He is a faculty member of two postgraduate programs: Plant Biotechnology and Integrative Biology. The labABI develops novel analytical platforms to study biological systems and food products, such as ambient ionization methods, mass spectrometry imaging tools, and mass spectrometry software for metabolomics and proteomics. Robert Winkler published about 100 articles in international magazines, including high-impact journals such as Nature, Analytical Chemistry, Angewandte Chemie, Talanta, etc. Besides, he holds patents on the technology developed in his group in MX, the USA, and Europe. In 2018\/2019, he did a sabbatical stay at the Max Planck Institute of Ecological Chemistry, Jena, Germany.\u003c\/p\u003e\n\u003cp\u003eIn 2020, Robert Winkler published the first book he edited: Processing Metabolomics and Proteomics Data with Open Software: A Practical Guide, 1st edition.; New Developments in Mass Spectrometry Series. Royal Society of Chemistry, Cambridge, UK.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e22 March 2022\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eCRC Press\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eCRC Press\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780367548797\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e442\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e36.75\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":63534380875916,"sku":"9780367548797","price":252.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/lateknightbooks.com\/products\/9780367548797","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}