10% off all books and free delivery over £40
Buy from our bookstore and 25% of the cover price will be given to a school of your choice to buy more books. *15% of eBooks.

Mass Spectrometry and Nutrition Research

View All Editions

The selected edition of this book is not available to buy right now.
Add To Wishlist
Write A Review

About

Mass Spectrometry and Nutrition Research Synopsis

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition research focuses on unravelling the link between acute or chronic dietary and nutrient intake and the physiological effects at cellular, tissue and whole body level. The bioavailability and bioefficacy of food constituents and dose-effect correlations are key to understanding the impact of food on defined health outcomes. To generate this information, appropriate analytical tools are required to identify and quantify minute amounts of individual compounds in highly complex matrices (such as food or biological fluids) and to monitor molecular changes in the body in a highly specific and sensitive manner. Mass spectrometry has become the method of choice for such work and now has broad applications throughout all areas of nutrition research. This book focuses the contribution of mass spectrometry to the advancement of nutrition research. Aimed at students, teachers and researchers, it provides a link between nutrition and analytical biochemistry. It guides nutritionists to the appropriate techniques for their work and introduces analytical biochemists to new fields of application in nutrition and health. The first part of the book is dedicated to the assessment of macro- and micro-nutrient status with a view to making dietary recommendations for the treatment of diet-related diseases. The second part shows how mass spectrometry has changed nutrition research in fields like energy metabolism, body composition, protein turnover, immune modulation and cardiovascular health.

About This Edition

ISBN: 9781849730365
Publication date: 1st July 2010
Author: Arnis (University of Toronto) Kuksis, Gregory (Tufts) Dolnikowski, Jean - Luc Wolfender, Dwight (The University of Ve Matthews
Publisher: Royal Society of Chemistry
Format: Hardback
Pagination: 339 pages
Series: RSC Food Analysis Monographs
Genres: Spectrum analysis, spectrochemistry, mass spectrometry
Industrial chemistry and manufacturing technologies
Analytical chemistry
Food and beverage technology