Mass Spectrometry Imaging in Food Analysis
CRC Press (Verlag)
978-1-138-37069-2 (ISBN)
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 Quality, 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
Leo M. L. Nollet 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 & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing— now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, 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: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a collaboration with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-Containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia and Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019).
Contents
Series Preface vii
About the Editor ix
List of Contributors xi
Introduction xiii
SECTION 1 MASS SPECTROMETRY IMAGING
Chapter 1 Mass Spectrometry Imaging 3
Leo M.L. Nollet
Chapter 2 Imaging Mass Spectrometry for Small Molecules 13
Fangbiao Li
SECTION 2 DIFFERENT METHODOLOGIES
Chapter 3 Matrix-Assisted Laser Desorption Ionization (MALDI)
and Atmospheric Pressure-MALDI (AP-MALDI) 37
Nrusingha Charan Basantia
Chapter 4 MALDI IMS for Proteins and Biomarkers 51
Michelle L. Reyzer and Richard M. Caprioli
Chapter 5 Secondary-Ion Mass Spectrometry 73
Leo M.L. Nollet
Chapter 6 Desorption Electrospray Ionization Mass Spectrometry
Imaging in Food Applications 81
Semih Ötleş and Vasfiye Hazal Özyurt
Chapter 7 Liquid Extraction Surface Analysis 91
Leo M.L. Nollet
Chapter 8 Laser Ablation Inductively Coupled Plasma Mass
Spectrometry 95
Leo M.L. Nollet
Chapter 9 Different Mass Spectrometry Imaging Methods 103
Sadaf Jamal Gilani, Chandrakala, and Md. Taleu Zzaman
SECTION 3 AMBIENT MASS SPECTROMETRY TECHNIQUES
Chapter 10 Introduction to Ambient Mass Spectrometry Techniques 119
Raquel Sero, Maria Teresa Galceran, Encarnacion Moyano, and
Leo M.L. Nollet
Chapter 11 Use of an “Intelligent Knife” (iknife), Based on the Rapid
Evaporative Ionization Mass Spectrometry Technology, for
Authenticity Assessment of Pistachio Samples 159
Francesca Rigano, Sara Stead, Domenica Mangraviti, Renata
Jandova, Davy Petit, Nino Marino, and Luigi Mondello
SECTION 4 DATA HANDLING
Chapter 12 Comparison of Machine Learning Algorithms for Predictive
Modeling of Beef Attributes Using Rapid Evaporative
Ionization Mass Spectrometry (REIMS) Data 181
Devin A. Gredell, Amelia R. Schroeder, Keith E. Belk, Corey D.
Broeckling, Adam L. Heuberger, Soo-Young Kim, D. Andy King,
Steven D. Shackelford, Julia L. Sharp, Tommy L. Wheeler, Dale R.
Woerner, and Jessica E. Prenni
Index 195
| Erscheinungsdatum | 22.05.2020 |
|---|---|
| Reihe/Serie | Food Analysis & Properties |
| Zusatzinfo | 12 Tables, black and white; 22 Illustrations, color; 25 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 689 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Analytische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-138-37069-X / 113837069X |
| ISBN-13 | 978-1-138-37069-2 / 9781138370692 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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