LEADER 00000cam a2200625Ia 4500 
001    ocn228418173 
003    OCoLC 
005    20160527040538.6 
006    m     o  d         
007    cr gn||||||||| 
008    080520s2000    enka    ob    001 0 eng   
019    850159965 
020    9781847551290|q(electronic book) 
020    1847551297|q(electronic book) 
035    (OCoLC)228418173|z(OCoLC)850159965 
040    OKU|beng|epn|cOKU|dUKRSC|dCOO|dU5D|dCUS|dOCLCQ|dITD|dN$T
       |dE7B|dOCLCF|dYDXCP|dEBLCP|dDHA|dOCLCQ 
049    RIDW 
050  4 TX547|b.M45 2000 
072  7 TEC|x012000|2bisacsh 
082 04 664/.07|221 
090    TX547|b.M45 2000 
100 1  Mellon, Fred.|0https://id.loc.gov/authorities/names/
       no97009812 
245 10 Mass spectrometry of natural substances in food /|cFred A.
       Mellon, Ron Self, James R. Startin. 
264  1 Cambridge :|bRoyal Society of Chemistry,|c[2000] 
264  4 |c©2000 
300    1 online resource (xii, 299 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gmonochrome|2rdacc 
347    text file|2rdaft 
490 1  RSC food analysis monographs 
504    Includes bibliographical references and index. 
505 0  Introduction to principles and practice of mass 
       spectrometry -- Introduction to organic mass spectrometric
       data -- Food flavourings and taints -- Bioactive non-
       nutrients in foods -- Amino acids, peptides and proteins -
       - Lipids -- Sugars and carbohydrates -- Quantification and
       metabolism of inorganic nutrients -- Analysis and 
       metabolism of vitamins in foods -- Stable isotope studies 
       of organic macronutrient metabolism -- Pyrolysis mass 
       spectrometry of foods. 
520    This product is not available separately, it is only sold 
       as part of a set. There are 750 products in the set and 
       these are all sold as one entity.|bIntroducing the 
       principles, practice and applications of mass 
       spectrometric techniques in the study of natural 
       substances in foods, this book conveys the depth and 
       breadth of modern mass spectrometry in relation to food 
       analysis. It covers traditional techniques such as 
       electron and chemical ionisation and newer soft ionisation
       techniques such as matrix-assisted laser desorption 
       ionisation and electrospray. All of these techniques are 
       especially relevant in food quality and safety studies and
       in biopolymer analysis. The ability to analyse biopolymers
       by mass spectrometry is having a major impact on the study
       of food structure components, food proteins, food 
       pathogens and food components produced from genetically 
       modified organisms. The principles and practice of mass 
       spectrometry are covered in the early chapters and are 
       followed by applications in flavour analysis and the 
       determination of non-nutrient, biologically-active, 
       natural substances in foods. The analysis and metabolic 
       studies of amino acids, peptides, proteins, lipids, sugars,
       carbohydrates and vitamins is also discussed, with 
       separate chapters on mineral and micronutrient metabolism 
       and techniques of pyrolysis mass spectrometry. Mass 
       Spectrometry of Natural Substances in Food will be a 
       valuable resource for food scientists, food analysts and 
       others working in food research, nutrition and safety. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Food|xComposition.|0https://id.loc.gov/authorities/
       subjects/sh85050191 
650  0 Mass spectrometry.|0https://id.loc.gov/authorities/
       subjects/sh85081907 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
       930485 
650  7 Mass spectrometry.|2fast|0https://id.worldcat.org/fast/
       1011435 
655  4 Electronic books. 
700 1  Self, Ron.|0https://id.loc.gov/authorities/names/
       nb99124378 
700 1  Startin, James R.|0https://id.loc.gov/authorities/names/
       nb99124379 
776 08 |iPrint version:|aMellon, Fred.|tMass spectrometry of 
       natural substances in food.|dCambridge : Royal Society of 
       Chemistry, ©2000|z0854045716|w(DLC)  2003389067
       |w(OCoLC)43419208 
830  0 RSC food analysis monographs.|0https://id.loc.gov/
       authorities/names/nr96029933 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=496072|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d201606016|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID