Mass Spectrometry of Natural Substances in Food

Download or read book Mass Spectrometry of Natural Substances in Food written by Fred Mellon and published by Royal Society of Chemistry. This book was released on 2000 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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