Ambient mass spectrometry-that is the use of mass spec but in the atmospheric environment-has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors, or pesticides by plainly exposing the corresponding items to the ionization region of the interface, without harm to samples.
Features:
- Explains the theoretical aspects of ambient mass spectrometry
- Describes how to use ambient MS techniques for food safety, authenticity, and traceability screening
- Lists the benefits of ambient MS in analysis of food and environmental parameters
- Covers recent developments of ambient MS in analysis of food and environmental parameters
The specialized work provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.
About the Author:
Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co-edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press). He was co-editing with Y.H. Hui and other colleagues 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 edition, (Blackwell Publishing - Wiley, 2006 and 2012), and Handbook of Fruits and Vegetable Flavors (Wiley, 2010). From 2008 to 2011 he published with F. Toldrá five volumes in Animal Products Related books: 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 for CRCPress two volumes: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012 they both published Handbook of Analysis of Active Compounds in Functional Foods. In co edition with Hamir Rathore the book Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009 and Pesticides: Evaluation of Environmental Pollution in 2012.
Basil K Munjanja received his BSc (Hons) in Applied Chemistry (2013) from the National University of Science and Technology, Zimbabwe. From 2013 to-date, he has authored thirteen book chapters on various topics such as Biopesticides, spectroscopy, and mass spectrometry, for CRC Press, Taylor and Francis in books namely Handbook of Food Analysis (3rd edition), Biopesticides Handbook, FIA book, and Chromatographic Analysis of the Environment, Mass Spectrometry Based Approaches (4th edition). All these books were under the editorship of Dr Leo M.L Nollet. He is an associate member of the South African Chemical Institute (SACI), and the Society of Environmental Toxicology and Chemistry (SETAC) Africa
