Advanced Mass Spectrometry for Food Safety and Quality

Content: 
Advisory BoardPage ii
Front MatterPage iii
CopyrightPage iv
Contributors to Volume 68Pages xiii-xiv
Series Editor’s PrefacePage xv
PrefacePages xvii-xviii
Chapter 1 - Mass Spectrometry in Food Quality and Safety: An Overview of the Current StatusPages 3-76Yolanda Picó
Chapter 2 - Advanced Mass SpectrometryPages 77-129Yolanda Picó
Chapter 3 - Elemental and Isotopic Mass SpectrometryPages 131-243Constantinos A. Georgiou, Georgios P. Danezis
Chapter 4 - Ambient Ionization TechniquesPages 245-273Marinella Farré, Dami`Barceló
Chapter 5 - High-Performance Ion Mobility SpectrometryPages 275-305Wenjie Liu, Herbert H. Hill Jr
Chapter 6 - Food Proteins and PeptidesPages 309-357Roberto Samperi, Anna Laura Capriotti, Chiara Cavaliere, Valentina Colapicchioni, Riccardo Zenezini Chiozzi, Aldo Lagan`
Chapter 7 - Mass Spectrometry in Food Allergen ResearchPages 359-393Linda Monaci, Rosa Pilolli, Elisabetta De Angelis, Gianfranco Mamone
Chapter 8 - LipidomicsPages 395-439Paola Donato, Francesco Cacciola, Marco Beccaria, Paola Dugo, Luigi Mondello
Chapter 9 - Food ForensicsPages 441-514Maurizio Aceto
Chapter 10 - Emerging ContaminantsPages 515-578Julián Campo, Yolanda Picó
Chapter 11 - Engineered Nanomaterials in the Food SectorPages 579-616Ralf Greiner, Volker Gräf, Anna Burcza, Birgit Hetzer, Johanna Milsmann, Elke Walz
Chapter 12 - Food PathogensPages 617-652Isin Akyar
Chapter 13 - FoodomicsPages 653-684Koichi Inoue, Toshimasa Toyo’oka
IndexPages 685-713