Advanced Mass Spectrometry for Food Safety and Quality Comprehensive Analytical Chemistry Series

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.

Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality.

Part 1. Advanced mass spectrometry approaches and platforms1. Mass Spectrometry in Food Quality and Safety: An overview of the current statusYolanda Picó2. Advanced Mass Spectrometry in Food SafetyYolanda Picó3. Elemental and Isotopic Mass SpectrometryConstantinos A. Georgiou and Georgios P. Danezis4. Ambient Ionization TechniquesMarinella Farré and Damià Barceló5. High Performance Ion Mobility SpectrometryWenjie Liu andHerbert H. Hill, Jr.

Part 2. Mass spectrometry applications within food safety and quality6. Food Proteins and PeptidesRoberto Sampieri, Anna Laura Capriotti, Chiara Cavaliere, Valentina Colapicchioni, Riccardo Zenezini Chiozzi, Aldo Laganà7. Mass Spectrometry in Food Allergen ResearchL. Monaci, R. Pilolli, E. De Angelis, and G. Mamone8. LipidomicsPaola Donato, Francesco Cacciola, Marco Beccaria, Paola Dugo, and Luigi Mondello9. Food ForensicsMaurizio Aceto10. Emerging ContaminantsJulian Campo and Yolanda Picó11. Engineered Nanomaterials in the Food SectorRalf Greiner, Volker Gräf, Anna Burcza, Birgit Hetzer, Johanna Milsmann, Elke Walz12. Food PathogensIsin Akyar13. FoodomicsKoichi Inoue and Toshimasa Toyo’oka

Food chemists, toxicologists, chemists, agronomists, biologists, biochemists, microbiologists who use mass spectrometry for evaluating food quality and safety

• Presents critical applications for a sustainable, affordable and safe food supply
• Covers emerging problems in food safety and quality with many specific examples.
• Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation
• Provides the most recent data on the important topic of food safety and quality