alejandro cifuentes foodomics advanced mass spectrometry in modern food science and nutrition



Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Новинка

Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

10633.29 руб. или Купить в рассрочку!
Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced «-omics» technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.
Mark Vitha F. High Throughput Analysis for Food Safety Mark Vitha F. High Throughput Analysis for Food Safety Новинка

Mark Vitha F. High Throughput Analysis for Food Safety

9424.92 руб. или Купить в рассрочку!
This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience. It includes the latest development in rapid screening, with a particular emphasis on the growing use and applicability of a variety of stand-alone mass spectrometry methods as well as using mass spectrometry in hyphenated techniques such as gas chromatograph mass spectrometry (GC-MS) and liquid chromatography mass spectrometry (LC-MS). Readers will be educated to the field of food safety and rapid testing in the most commonly used techniques. Divided into three parts (Basics of High Throughput Analyses, Mass Spectrometry in High Throughput Analyses, and International Food Safety Testing) this book covers many important aspects of high-throughput analyses for food safety.
Flamini Riccardo Mass Spectrometry in Grape and Wine Chemistry Flamini Riccardo Mass Spectrometry in Grape and Wine Chemistry Новинка

Flamini Riccardo Mass Spectrometry in Grape and Wine Chemistry

9934.76 руб. или Купить в рассрочку!
A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including: Ionization methods Mass analyzers and mass measurements Mass spectrometry methodologies Grape aroma compounds Volatile and aroma compounds in wines Grape and wine polyphenols Compounds released by wood into wine Wine defects caused by compounds Pesticide detection analysis Peptides and proteins of grape and wine Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.
Mike Lee S. Mass Spectrometry Handbook Mike Lee S. Mass Spectrometry Handbook Новинка

Mike Lee S. Mass Spectrometry Handbook

17071.48 руб. или Купить в рассрочку!
Due to its enormous sensitivity and ease of use, mass spectrometry has grown into the analytical tool of choice in most industries and areas of research. This unique reference provides an extensive library of methods used in mass spectrometry, covering applications of mass spectrometry in fields as diverse as drug discovery, environmental science, forensic science, clinical analysis, polymers, oil composition, doping, cellular research, semiconductor, ceramics, metals and alloys, and homeland security. The book provides the reader with a protocol for the technique described (including sampling methods) and explains why to use a particular method and not others. Essential for MS specialists working in industrial, environmental, and clinical fields.
Birendra Pramanik Protein and Peptide Mass Spectrometry in Drug Discovery Birendra Pramanik Protein and Peptide Mass Spectrometry in Drug Discovery Новинка

Birendra Pramanik Protein and Peptide Mass Spectrometry in Drug Discovery

11856.51 руб. или Купить в рассрочку!
The book that highlights mass spectrometry and its application in characterizing proteins and peptides in drug discovery An instrumental analytical method for quantifying the mass and characterization of various samples from small molecules to large proteins, mass spectrometry (MS) has become one of the most widely used techniques for studying proteins and peptides over the last decade. Bringing together the work of experts in academia and industry, Protein and Peptide Mass Spectrometry in Drug Discovery highlights current analytical approaches, industry practices, and modern strategies for the characterization of both peptides and proteins in drug discovery. Illustrating the critical role MS technology plays in characterizing target proteins and protein products, the methods used, ion mobility, and the use of microwave radiation to speed proteolysis, the book also covers important emerging applications for neuroproteomics and antigenic peptides. Placing an emphasis on the pharmaceutical industry, the book stresses practice and applications, presenting real-world examples covering the most recent advances in mass spectrometry, and providing an invaluable resource for pharmaceutical scientists in industry and academia, analytical and bioanalytical chemists, and researchers in protein science and proteomics.
Richard Cole B. Electrospray and MALDI Mass Spectrometry. Fundamentals, Instrumentation, Practicalities, and Biological Applications Richard Cole B. Electrospray and MALDI Mass Spectrometry. Fundamentals, Instrumentation, Practicalities, and Biological Applications Новинка

Richard Cole B. Electrospray and MALDI Mass Spectrometry. Fundamentals, Instrumentation, Practicalities, and Biological Applications

14125.98 руб. или Купить в рассрочку!
Discover how advances in mass spectrometry are fueling new discoveries across a broad range of research areas Electrospray and MALDI Mass Spectrometry brings both veteran practitioners and beginning scientists up to date with the most recent trends and findings in electrospray ionization and matrix-assisted laser desorption/ionization (MALDI) mass spectrometry. In particular, this Second Edition highlights how advances in electrospray and MALDI mass spectrometry are supporting important discoveries in new and emerging fields such as proteomics and metabolomics as well as in traditional areas of chemistry and physics research. Electrospray AND MALDI Mass Spectrometry, SECOND EDITION is divided into five parts: Part A, Fundamentals of ES, explains the fundamental phenomena underlying the electrospray process, including selectivity in ionization and inherent electrochemistry, and concludes with a chapter offering a comparative inventory of source hardware Part B, Fundamentals of MALDI, confronts ionization mechanisms, instrument development, and matrix selection, and includes a final chapter that explores the special application of MALDI to obtain two-dimensional images of spatial distributions of compounds on surfaces Part C, ES and MALDI Coupling to Mass Spectrometry Instrumentation, examines the coupling of these ionization techniques to various mass analyzers, including quadrupole ion trap, time-of-flight, Fourier transform ion cyclotron resonance, and ion mobility mass spectrometers Part D, Practical Aspects of ES and MALDI, investigates analytical issues including quantification, charge-state distributions, noncovalent interactions in solution that are preserved as gas-phase ions, and various means of ion excitation in preparation for tandem mass spectrometry, and offers a guide to the interpretation of even-electron mass spectra Part E, Biological Applications of ES and MALDI, examines the role of mass spectrometry in such areas as peptide and protein characterization, carbohydrate analysis, lipid analysis, and drug discovery Written by a team of leading experts, the book not only provides a critical review of the literature, but also presents key concepts in tutorial fashion to help readers take full advantage of the latest technological breakthroughs and applications. As a result, Electrospray and MALDI Mass Spectrometry will help researchers fully leverage the power of electrospray and MALDI mass spectrometry. The judicious compartmentalization of chapters, and the pedagogic presentation style throughout, render the book highly suitable for use as a text for graduate-level courses in advanced mass spectrometry.
Walter Korfmacher A. Mass Spectrometry for Drug Discovery and Drug Development Walter Korfmacher A. Mass Spectrometry for Drug Discovery and Drug Development Новинка

Walter Korfmacher A. Mass Spectrometry for Drug Discovery and Drug Development

10032.82 руб. или Купить в рассрочку!
Facilitates the discovery and development of new, effective therapeutics With coverage of the latest mass spectrometry technology, this book explains how mass spectrometry can be used to enhance almost all phases of drug discovery and drug development, including new and emerging applications. The book's fifteen chapters have been written by leading pharmaceutical and analytical scientists. Their contributions are based on a thorough review of the current literature as well as their own experience developing new mass spectrometry techniques to improve the ability to discover and develop new and effective therapeutics. Mass Spectrometry for Drug Discovery and Drug Development begins with an overview of the types of mass spectrometers that facilitate drug discovery and development. Next it covers: HPLC–high-resolution mass spectrometry for quantitative assays Mass spectrometry for siRNA Quantitative analysis of peptides Mass spectrometry analysis of biological drugs Applications that support medicinal chemistry investigations Mass spectrometry imaging and profiling Throughout the book, detailed examples underscore the growing role of mass spectrometry throughout the drug discovery and development process. In addition, images of mass spectra are provided to explain how results are interpreted. Extensive references at the end of each chapter guide readers to the primary literature in the field. Mass Spectrometry for Drug Discovery and Drug Development is recommended for readers in pharmaceutics, including medicinal chemists, analytical chemists, and drug metabolism scientists. All readers will discover how mass spectrometry can streamline and advance new drug discovery and development efforts.
Henk Schierbeek Mass Spectrometry and Stable Isotopes in Nutritional and Pediatric Research Henk Schierbeek Mass Spectrometry and Stable Isotopes in Nutritional and Pediatric Research Новинка

Henk Schierbeek Mass Spectrometry and Stable Isotopes in Nutritional and Pediatric Research

12161.54 руб. или Купить в рассрочку!
A guide for scientists, pediatricians and students involved in metabolic studies in pediatric research Addresses the availability of modern analytical techniques and how to apply these techniques in metabolic studies Covers the whole range of available mass spectrometric techniques used for metabolic studies including Stable Isotope Methodology Presents the relevance of mass spectrometry and stable isotope methodology in pediatric research covering applications in Nutrition, Obesity, Metabolic Disorders, and Kidney Disorders Focuses on the interactions between nutrients and the endogenous metabolism within the body and how these factors affect the health of a growing infant
Andrew Ellis M. Proton Transfer Reaction Mass Spectrometry. Principles and Applications Andrew Ellis M. Proton Transfer Reaction Mass Spectrometry. Principles and Applications Новинка

Andrew Ellis M. Proton Transfer Reaction Mass Spectrometry. Principles and Applications

13377.33 руб. или Купить в рассрочку!
Proton Transfer Reaction Mass Spectrometry (PTR-MS) is a rapidly growing analytical technique for detecting and identifying very small quantities of chemical compounds in air. It has seen widespread use in atmospheric monitoring and food science and shows increasing promise in applications such as industrial process monitoring, medical science and in crime and security scenarios. Written by leading researchers, this is the first book devoted to PTR-MS and it provides a comprehensive account of the basic principles, the experimental technique and various applications, thus making this book essential reading for researchers, technicians, postgraduate students and professionals in industry. The book contains nine chapters and is divided into two parts. The first part describes the underlying principles of the PTR-MS technique, including • the relevant ion-molecule chemistry • thermodynamics and reaction kinetics • a discussion of ion sources, drift tubes and mass spectrometers • practical aspects of PTR-MS, including calibration. The second part of the book turns its attention to some of the many applications of PTR-MS, demonstrating the scope and benefits, as well as the limitations, of the technique. The chapters that make up the second part of the book build upon the material presented in the first part and are essentially self-contained reviews focusing on the following topics: • environmental science • food science • medicine • homeland security, and • applications of PTR-MS in liquid analysis.
Mike Lee S. Protein Analysis using Mass Spectrometry. Accelerating Protein Biotherapeutics from Lab to Patient Mike Lee S. Protein Analysis using Mass Spectrometry. Accelerating Protein Biotherapeutics from Lab to Patient Новинка

Mike Lee S. Protein Analysis using Mass Spectrometry. Accelerating Protein Biotherapeutics from Lab to Patient

13300.89 руб. или Купить в рассрочку!
Presents Practical Applications of Mass Spectrometry for Protein Analysis and Covers Their Impact on Accelerating Drug Discovery and Development Covers both qualitative and quantitative aspects of Mass Spectrometry protein analysis in drug discovery Principles, Instrumentation, Technologies topics include MS of peptides, proteins, and ADCs , instrumentation in protein analysis, nanospray technology in MS protein analysis, and automation in MS protein analysis Details emerging areas from drug monitoring to patient care such as Identification and validation of biomarkers for cancer, targeted MS approaches for biomarker validation, biomarker discovery, and regulatory perspectives Brings together the most current advances in the mass spectrometry technology and related method in protein analysis
Mallet Anthony Dictionary of Mass Spectrometry Mallet Anthony Dictionary of Mass Spectrometry Новинка

Mallet Anthony Dictionary of Mass Spectrometry

4967.38 руб. или Купить в рассрочку!
The past decade has seen huge advances in the types and applications of mass spectrometry in all areas of science. With this growth has come a bewildering array of names, technical terms and abbreviations, making it a challenge to keep up-to-date. This Dictionary is a starting point for all those new to the topic, as well as a useful reference on terminology for those already in the field. Fully illustrated in full colour, the Dictionary will aid scientists from all disciplines in becoming conversant in the language and terminology of mass spectrometry. The Dictionary will be an essential reference source for: experienced users as an aide memoir or when seeking clarification of terminology purchasers of equipment who need an explanation of the technical terms used in manufacturer's brochures and manuals potential MS users who want a definition of an unfamiliar instrument or technique.
David Weis D. Hydrogen Exchange Mass Spectrometry of Proteins. Fundamentals, Methods, and Applications David Weis D. Hydrogen Exchange Mass Spectrometry of Proteins. Fundamentals, Methods, and Applications Новинка

David Weis D. Hydrogen Exchange Mass Spectrometry of Proteins. Fundamentals, Methods, and Applications

9500.64 руб. или Купить в рассрочку!
Hydrogen exchange mass spectrometry is widely recognized for its ability to probe the structure and dynamics of proteins. The application of this technique is becoming widespread due to its versatility for providing structural information about challenging biological macromolecules such as antibodies, flexible proteins and glycoproteins. Although the technique has been around for 25 years, this is the first definitive book devoted entirely to the topic. Hydrogen Exchange Mass Spectrometry of Proteins: Fundamentals, Methods and Applications brings into one comprehensive volume the theory, instrumentation and applications of Hydrogen Exchange Mass Spectrometry (HX-MS) – a technique relevant to bioanalytical chemistry, protein science and pharmaceuticals. The book provides a solid foundation in the basics of the technique and data interpretation to inform readers of current research in the method, and provides illustrative examples of its use in bio- and pharmaceutical chemistry and biophysics In-depth chapters on the fundamental theory of hydrogen exchange, and tutorial chapters on measurement and data analysis provide the essential background for those ready to adopt HX-MS. Expert users may advance their current understanding through chapters on methods including membrane protein analysis, alternative proteases, millisecond hydrogen exchange, top-down mass spectrometry, histidine exchange and method validation. All readers can explore the diversity of HX-MS applications in areas such as ligand binding, membrane proteins, drug discovery, therapeutic protein formulation, biocomparability, and intrinsically disordered proteins.
Stig Pedersen-Bjergaard Bioanalysis of Pharmaceuticals. Sample Preparation, Separation Techniques and Mass Spectrometry Stig Pedersen-Bjergaard Bioanalysis of Pharmaceuticals. Sample Preparation, Separation Techniques and Mass Spectrometry Новинка

Stig Pedersen-Bjergaard Bioanalysis of Pharmaceuticals. Sample Preparation, Separation Techniques and Mass Spectrometry

12541.56 руб. или Купить в рассрочку!
Bioanalysis of Pharmaceuticals: Sample Preparation, Separation Techniques and Mass Spectrometry is the first student textbook on the separation science and mass spectrometry of pharmaceuticals present in biological fluids with an educational presentation of the principles, concepts and applications. It discusses the chemical structures and properties of low- and high-molecular drug substances; the different types of biological samples and fluids that are used; how to prepare the samples by extraction, and how to perform the appropriate analytical measurements by chromatographic and mass spectrometric methods. Bioanalysis of Pharmaceuticals: Sample Preparation, Separation Techniques and Mass Spectrometry: Is an introductory student textbook discussing the different principles and concepts clearly and comprehensively, with many relevant and educational examples Focuses on substances that are administered as human drugs, including low-molecular drug substances, peptides, and proteins Presents both the basic principles that are regularly taught in universities, along with the practical use of bioanalysis as carried out by researchers in the pharmaceutical industry and in hospital laboratories Is aimed at undergraduate students, scientists, technicians and researchers in industry working in the areas of pharmaceutical analyses, biopharmaceutical analyses, biological and life sciences The book includes multiple examples to illustrate the theory and application, with many practical aspects including calculations, thus helping the student to learn how to convert the data recorded by instruments into the real concentration of the drug substances within the biological sample.
Ingvar Eidhammer Computational and Statistical Methods for Protein Quantification by Mass Spectrometry Ingvar Eidhammer Computational and Statistical Methods for Protein Quantification by Mass Spectrometry Новинка

Ingvar Eidhammer Computational and Statistical Methods for Protein Quantification by Mass Spectrometry

8129.08 руб. или Купить в рассрочку!
The definitive introduction to data analysis in quantitative proteomics This book provides all the necessary knowledge about mass spectrometry based proteomics methods and computational and statistical approaches to pursue the planning, design and analysis of quantitative proteomics experiments. The author’s carefully constructed approach allows readers to easily make the transition into the field of quantitative proteomics. Through detailed descriptions of wet-lab methods, computational approaches and statistical tools, this book covers the full scope of a quantitative experiment, allowing readers to acquire new knowledge as well as acting as a useful reference work for more advanced readers. Computational and Statistical Methods for Protein Quantification by Mass Spectrometry: Introduces the use of mass spectrometry in protein quantification and how the bioinformatics challenges in this field can be solved using statistical methods and various software programs. Is illustrated by a large number of figures and examples as well as numerous exercises. Provides both clear and rigorous descriptions of methods and approaches. Is thoroughly indexed and cross-referenced, combining the strengths of a text book with the utility of a reference work. Features detailed discussions of both wet-lab approaches and statistical and computational methods. With clear and thorough descriptions of the various methods and approaches, this book is accessible to biologists, informaticians, and statisticians alike and is aimed at readers across the academic spectrum, from advanced undergraduate students to post doctorates entering the field.
Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS Новинка

Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS

12161.54 руб. или Купить в рассрочку!
DART-MS is a relatively new, but very fast evolving technology. Due to its versatility, it addresses fields of crucial importance to people and community, e.g. food or agricultural, forensic, industrial, environmental, medicinal and clinical analysis.
Liang Li MALDI Mass Spectrometry for Synthetic Polymer Analysis Liang Li MALDI Mass Spectrometry for Synthetic Polymer Analysis Новинка

Liang Li MALDI Mass Spectrometry for Synthetic Polymer Analysis

8999.49 руб. или Купить в рассрочку!
Principles and Practices of Polymer Mass Spectrometry helps readers acquire the skills necessary for selecting the optimal methods, handling samples, analyzing the data, and interpreting the results of the mass spectrometry of polymers. This guide describes the principles of polymer MS and best practices in polymer characterization. It discusses different approaches, including MALDI, ESI, TOF MS, and FT-MS. It provides a guide to developing appropriate sample preparation protocols for different polymers. Complete with examples of applications and experiments, this is an excellent reference for scientists, researchers, graduate students, and others.
Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Новинка

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set

21277.82 руб. или Купить в рассрочку!
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging Новинка

Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging

10261.41 руб. или Купить в рассрочку!
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

14973.15 руб. или Купить в рассрочку!
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Despina Tsipi Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites Despina Tsipi Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites Новинка

Despina Tsipi Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites

9500.64 руб. или Купить в рассрочку!
Provides an overview of the use of mass spectrometry (MS) for the analysis of pesticide residues and their metabolites. Presents state of the-art MS techniques for the identification of pesticides and their transformation products in food and environment Covers important advances in MS techniques including MS instrumentation and chromatographic separations (e.g. UPLC, HILIC, comprehensive GCxGC) and applications Illustrates the main sample preparation techniques (SPE, QuEChERS, microextraction) used in combination with MS for the analysis of pesticides Describes various established and new ionization techniques as well as the main MS platforms, software tools and mass spectral libraries
Akio Makishima Thermal Ionization Mass Spectrometry (TIMS). Silicate Digestion, Separation, Measurement Akio Makishima Thermal Ionization Mass Spectrometry (TIMS). Silicate Digestion, Separation, Measurement Новинка

Akio Makishima Thermal Ionization Mass Spectrometry (TIMS). Silicate Digestion, Separation, Measurement

11400.76 руб. или Купить в рассрочку!
This first book to discuss both separation chemistry and mass spectrometry for mineral and rock analysis compares the two frequently used techniques, analyzing both their scope and limitations by way of numerous practical examples. The excellent and highly experienced author adopts a comprehensive and systematic approach, reviewing all the steps involved in an analytical workflow. In addition to thermal ionization mass spectrometry (TIMS), he also discusses applications of ICP-MS. Furthermore, alongside detailed protocols on sample preparation and mass spectrometric measurements, numerous practical hints are given. A must-have handy guide for all isotope geochemists and anyone involved in isotope analysis.
Susan Lanham-New A. Nutrition and Metabolism Susan Lanham-New A. Nutrition and Metabolism Новинка

Susan Lanham-New A. Nutrition and Metabolism

5699.66 руб. или Купить в рассрочку!
In this second edition of the second title in the acclaimed Nutrition Society Textbook Series, Nutrition and Metabolism has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Nutrition and Metabolism is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Новинка

Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

15201.02 руб. или Купить в рассрочку!
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Birendra Pramanik Characterization of Impurities and Degradants Using Mass Spectrometry Birendra Pramanik Characterization of Impurities and Degradants Using Mass Spectrometry Новинка

Birendra Pramanik Characterization of Impurities and Degradants Using Mass Spectrometry

9652.79 руб. или Купить в рассрочку!
The book highlights the current practices and future trends in structural characterization of impurities and degradants. It begins with an overview of mass spectrometry techniques as related to the analysis of impurities and degradants, followed by studies involving characterization of process related impurities (including potential genotoxic impurities), and excipient related impurities in formulated products. Both general practitioners in pharmaceutical research and specialists in analytical chemistry field will benefit from this book that will detail step-by-step approaches and new strategies to solve challenging problems related to pharmaceutical research.
YiFang Chu Oats Nutrition and Technology YiFang Chu Oats Nutrition and Technology Новинка

YiFang Chu Oats Nutrition and Technology

16528.17 руб. или Купить в рассрочку!
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.
Richard Unwin D. Analysis of Protein Post-Translational Modifications by Mass Spectrometry Richard Unwin D. Analysis of Protein Post-Translational Modifications by Mass Spectrometry Новинка

Richard Unwin D. Analysis of Protein Post-Translational Modifications by Mass Spectrometry

9881.38 руб. или Купить в рассрочку!
Covers all major modifications, including phosphorylation, glycosylation, acetylation, ubiquitination, sulfonation and and glycation Discussion of the chemistry behind each modification, along with key methods and references Contributions from some of the leading researchers in the field A valuable reference source for all laboratories undertaking proteomics, mass spectrometry and post-translational modification research
Christine Mahoney M. Cluster Secondary Ion Mass Spectrometry. Principles and Applications Christine Mahoney M. Cluster Secondary Ion Mass Spectrometry. Principles and Applications Новинка

Christine Mahoney M. Cluster Secondary Ion Mass Spectrometry. Principles and Applications

Explores the impact of the latest breakthroughs in cluster SIMS technology Cluster secondary ion mass spectrometry (SIMS) is a high spatial resolution imaging mass spectrometry technique, which can be used to characterize the three-dimensional chemical structure in complex organic and molecular systems. It works by using a cluster ion source to sputter desorb material from a solid sample surface. Prior to the advent of the cluster source, SIMS was severely limited in its ability to characterize soft samples as a result of damage from the atomic source. Molecular samples were essentially destroyed during analysis, limiting the method's sensitivity and precluding compositional depth profiling. The use of new and emerging cluster ion beam technologies has all but eliminated these limitations, enabling researchers to enter into new fields once considered unattainable by the SIMS method. With contributions from leading mass spectrometry researchers around the world, Cluster Secondary Ion Mass Spectrometry: Principles and Applications describes the latest breakthroughs in instrumentation, and addresses best practices in cluster SIMS analysis. It serves as a compendium of knowledge on organic and polymeric surface and in-depth characterization using cluster ion beams. It covers topics ranging from the fundamentals and theory of cluster SIMS, to the important chemistries behind the success of the technique, as well as the wide-ranging applications of the technology. Examples of subjects covered include: Cluster SIMS theory and modeling Cluster ion source types and performance expectations Cluster ion beams for surface analysis experiments Molecular depth profiling and 3-D analysis with cluster ion beams Specialty applications ranging from biological samples analysis to semiconductors/metals analysis Future challenges and prospects for cluster SIMS This book is intended to benefit any scientist, ranging from beginning to advanced in level, with plenty of figures to help better understand complex concepts and processes. In addition, each chapter ends with a detailed reference set to the primary literature, facilitating further research into individual topics where desired. Cluster Secondary Ion Mass Spectrometry: Principles and Applications is a must-have read for any researcher in the surface analysis and/or imaging mass spectrometry fields.
Christopher Barner-Kowollik Mass Spectrometry in Polymer Chemistry Christopher Barner-Kowollik Mass Spectrometry in Polymer Chemistry Новинка

Christopher Barner-Kowollik Mass Spectrometry in Polymer Chemistry

13833.07 руб. или Купить в рассрочку!
Combining an up-to-date insight into mass-spectrometric polymer analysis beyond MALDI with application details of the instrumentation, this is a balanced and thorough presentation of the most important and widely used mass-spectrometric methods. Written by the world's most proficient experts in the field, the book focuses on the latest developments, covering such technologies and applications as ionization protocols, tandem and liquid chromatography mass spectrometry, gas-phase ion-separation techniques and automated data processing. Chapters on sample preparation, polymer degradation and the usage of mass-spectrometric tools on an industrial scale round off the book. As a result, both entrants to the field and experienced researchers are able to choose the appropriate methods and instrumentations – and to assess their respective strengths and limitations – for the characterization of polymer compounds.
Marinos Elia Clinical Nutrition Marinos Elia Clinical Nutrition Новинка

Marinos Elia Clinical Nutrition

5699.66 руб. или Купить в рассрочку!
This second edition of Clinical Nutrition, in the acclaimed textbook series by the Nutrition Society, has been revised and updated in order to: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Ground breaking in scope and approach, with an additional chapter on nutritional screening and a student companion website, this second edition is designed for use on nutrition courses throughout the world and is intended for those with an interest in nutrition in a clinical setting. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counselling, it focuses solely on the sick and metabolically compromised patient, dealing with clinical nutrition on a system by system basis making the information more accessible to the students. This is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food sciences, medicine, health sciences and many related areas will also find this an important resource. Libraries in universities, medical schools and establishments teaching and researching in the area of nutrition will find Clinical Nutrition a valuable addition to their shelves.
Evgeny Katz Forensic Science. A Multidisciplinary Approach Evgeny Katz Forensic Science. A Multidisciplinary Approach Новинка

Evgeny Katz Forensic Science. A Multidisciplinary Approach

13300.89 руб. или Купить в рассрочку!
Concentrating on the natural science aspects of forensics, top international authors from renowned universities, institutes, and laboratories impart the latest information from the field. In doing so they provide the background needed to understand the state of the art in forensic science with a focus on biological, chemical, biochemical, and physical methods. The broad subject coverage includes spectroscopic analysis techniques in various wavelength regimes, gas chromatography, mass spectrometry, electrochemical detection approaches, and imaging techniques, as well as advanced biochemical, DNA-based identification methods. The result is a unique collection of hard-to-get data that is otherwise only found scattered throughout the literature.
Geoffrey Campbell-Platt Food Science and Technology Geoffrey Campbell-Platt Food Science and Technology Новинка

Geoffrey Campbell-Platt Food Science and Technology

6080.41 руб. или Купить в рассрочку!
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Paolo Carbone Modern Measurements. Fundamentals and Applications Paolo Carbone Modern Measurements. Fundamentals and Applications Новинка

Paolo Carbone Modern Measurements. Fundamentals and Applications

11020.74 руб. или Купить в рассрочку!
This book is a collection of chapters linked together by a logical framework aimed at exploring the modern role of the measurement science in both the technically most advanced applications and in everyday life Provides a unique methodological approach to understanding modern measurements Important methods and devices are presented in a synthetic and easy-to-understand way Includes end-of-chapter exercises and solutions
Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions Новинка

Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions

15201.02 руб. или Купить в рассрочку!
Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro and in vivo models with regard to their translatability into human phenotypes, and normative science methods and approaches have been complemented by more comprehensive systems biology-based investigations, deploying a multitude of omic platforms in an integrated fashion. Innovative tools and methods for statistical treatment and biological network analysis are also now included.
Bhesh Bhandari Food Materials Science and Engineering Bhesh Bhandari Food Materials Science and Engineering Новинка

Bhesh Bhandari Food Materials Science and Engineering

17074.71 руб. или Купить в рассрочку!
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology Новинка

Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology

5092.49 руб. или Купить в рассрочку!
Advanced Nutrition and Dietetics in Gastroenterology provides informative and broad-ranging coverage of the relation between nutrition and diet and the gastrointestinal tract. It explores dietary factors involved in causation of a variety of gastrointestinal disorders, as well as the effects on diet and the treatments available. It also provides an overview of anatomy and physiology, measurement and assessment of function, and dietary components relevant to gastrointestinal health. ABOUT THE SERIES Dietary recommendations need to be based on solid evidence, but where can you find this information? The British Dietetic Association and the publishers of the Manual of Dietetic Practice present an essential and authoritative reference series on the evidence base relating to advanced aspects of nutrition and diet in selected clinical specialties. Each book provides a comprehensive and critical review of key literature in its subject. Each covers established areas of understanding, current controversies and areas of future development and investigation, and is oriented around six key themes: •Disease processes, including metabolism, physiology, and genetics •Disease consequences, including morbidity, mortality, nutritional epidemiology and patient perspectives •Nutritional consequences of diseases •Nutritional assessment, drawing on anthropometric, biochemical, clinical, dietary, economic and social approaches •Clinical investigation and management •Nutritional and dietary management •Trustworthy, international in scope, and accessible, Advanced Nutrition and Dietetics is a vital resource for a range of practitioners, researchers and educators in nutrition and dietetics, including dietitians, nutritionists, doctors and specialist nurses.
Gaston Ares Mathematical and Statistical Methods in Food Science and Technology Gaston Ares Mathematical and Statistical Methods in Food Science and Technology Новинка

Gaston Ares Mathematical and Statistical Methods in Food Science and Technology

16185.34 руб. или Купить в рассрочку!
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Hayley Daries Nutrition for Sport and Exercise. A Practical Guide Hayley Daries Nutrition for Sport and Exercise. A Practical Guide Новинка

Hayley Daries Nutrition for Sport and Exercise. A Practical Guide

4578.65 руб. или Купить в рассрочку!
Food and drink choices before, during and after training and competition have a direct impact on health, body mass and composition, nutrient availability and recovery time, and an optimal diet can significantly improve exercise performance. Nutrition for Sport and Exercise outlines the fundamental principles of nutrition in relation to sport and exercise and then applies these principles through practical tools such as food and nutrient lists, recipes and menu options. This practical guide translates the athlete’s goals into achievable strategies and shortens the gap between theory and practice. Equipping the reader to successfully implement dietary changes, this is an invaluable resource for athletes, sports physicians and undergraduate students of nutrition and sport and exercise science courses. Special Features Dedicated chapters on the impact and relevance of specific nutrients and food groups Includes recipes and menu options Covers the area of sport and exercise nutrition with an evidence-based approach Concise and accessible, combining theory and practice
Gopinadhan Paliyath Progress in Food Preservation Gopinadhan Paliyath Progress in Food Preservation Новинка

Gopinadhan Paliyath Progress in Food Preservation

20446.38 руб. или Купить в рассрочку!
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Luigi Mondello Comprehensive Chromatography in Combination with Mass Spectrometry Luigi Mondello Comprehensive Chromatography in Combination with Mass Spectrometry Новинка

Luigi Mondello Comprehensive Chromatography in Combination with Mass Spectrometry

10633.29 руб. или Купить в рассрочку!
This book provides a detailed description of various multidimensional chromatographic separation techniques. The editor first provides an introduction to the area and then dives right into the various complex separation techniques. While still not used routinely comprehensive chromatography techniques will help acquaint the readers with the fundamentals and possible benefits of multi-dimensional separations coupled with mass spectrometry. The topics include a wide range of material that will appease all interested in either entering the field of multidimensional chromatography and those looking to gain a better understanding of the topic.
Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Новинка

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

18390.94 руб. или Купить в рассрочку!
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Новинка

Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials

15201.02 руб. или Купить в рассрочку!
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition Новинка

Muhammad Siddiq Dry Beans and Pulses. Production, Processing and Nutrition

16721.12 руб. или Купить в рассрочку!
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Adnan Tamime Y. Processed Cheese and Analogues Adnan Tamime Y. Processed Cheese and Analogues Новинка

Adnan Tamime Y. Processed Cheese and Analogues

17773.25 руб. или Купить в рассрочку!
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Sara Castiglioni Illicit Drugs in the Environment. Occurrence, Analysis, and Fate using Mass Spectrometry Sara Castiglioni Illicit Drugs in the Environment. Occurrence, Analysis, and Fate using Mass Spectrometry Новинка

Sara Castiglioni Illicit Drugs in the Environment. Occurrence, Analysis, and Fate using Mass Spectrometry

Illicit drugs are an emerging class of environmental contaminants and mass spectrometry is the technique of choice for their analysis. This landmark reference discusses the analytical techniques used to detect illicit drugs in wastewater and surface water, details how to estimate the levels of contaminants in the environment, and explores the behavior, fate, and toxic effects of this new class of contaminants, now a ubiquitous presence in wastewater and surface water. The book details how an estimate of illicit drug consumption in a given population can be developed from an analysis of the residues of illicit drugs in wastewater. An important resource for analytical chemists, environmental researchers, forensic scientists, biologists, and toxicologists.
Nigel Denby Nutrition For Dummies Nigel Denby Nutrition For Dummies Новинка

Nigel Denby Nutrition For Dummies

1807.79 руб. или Купить в рассрочку!
In this fully updated second edition, expert dieticians Sue Baic and Nigel Denby provide no-nonsense advice, equipping you with all the information you need to make informed decisions about your diet. The book acts as a sound reference point if you want to know the facts about food, and debunks the myths behind fad diets. Nutrition For Dummies, 2nd Edition provides a detailed understanding of the nutritional breakdown of different food groups and examines the relationship food has with one's physical and mental wellbeing. The book also advises you on how to establish healthy eating patterns and how to maximise the health benefits of what you eat. This new edition includes approx 20% new and updated material, including new chapters on nutrition in institutions and how to eat healthily on the go. New content also includes up-to-date health guidelines and government policies, information on probiotics and over the counter weight loss drugs, plus advice on how to eat well on a budget. Nutrition For Dummies, 2nd Edition includes: Part I: The Basic Facts about Nutrition Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory Chapter 3: Why You Eat What You Eat and Like What You Like Part II: What You Get from Food Chapter 4: Powerful Protein Chapter 5: The Lowdown on Fat and Cholesterol Chapter 6: Calories: The Energisers Chapter 7: Carbohydrates: A Complex Story Chapter 8: The Alcohol Truth: The Whole Truth Chapter 9: Vigorous Vitamins Chapter 10: Mighty Minerals Chapter 11: Phabulous Phytochemicals Chapter 12: Water Works Part III: Healthy Eating Chapter 13: What Is a Healthy Diet? Chapter 14: Making Wise Food Choices Chapter 15 : Ensuring Good Nutrition Whoever You Are NEW! Chapter 16: Eating in Institutions NEW! Chapter 17: Being Nutritionally Savvy on the Go Part IV: Processed Food Chapter 18: What Is Processed Food? Chapter 19: Cooking and Keeping Food Chapter 20: Weird Science: Examining Food Additives Part V: Food and Health Chapter 21: Food and Allergies Chapter 22: Food and Mood Chapter 23: Food and Medicine Chapter 24: Food and Dietary Supplements Part VI: The Part of Tens Chapter 25: Ten Nutrition Web Sites You Can Trust Chapter 26: Ten Superfoods Chapter 27: Ten Fad Diets: The Truth Behind the Headlines
Sabu Thomas Advances in Food Science and Technology, Volume 1 Sabu Thomas Advances in Food Science and Technology, Volume 1 Новинка

Sabu Thomas Advances in Food Science and Technology, Volume 1

14897.43 руб. или Купить в рассрочку!
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Emmanuel Afoakwa Ohene Chocolate Science and Technology Emmanuel Afoakwa Ohene Chocolate Science and Technology Новинка

Emmanuel Afoakwa Ohene Chocolate Science and Technology

15198.14 руб. или Купить в рассрочку!
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner Новинка

John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner

6532.54 руб. или Купить в рассрочку!
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics Новинка

Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics

7139.96 руб. или Купить в рассрочку!
Multicultural Handbook of Food, Nutrition and Dietetics is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups. Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases.
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

44240.71 руб. или Купить в рассрочку!
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Niessen Wilfried M.A. Analyzing Biomolecular Interactions by Mass Spectrometry Niessen Wilfried M.A. Analyzing Biomolecular Interactions by Mass Spectrometry Новинка

Niessen Wilfried M.A. Analyzing Biomolecular Interactions by Mass Spectrometry

14048.37 руб. или Купить в рассрочку!
This monograph reviews all relevant technologies based on mass spectrometry that are used to study or screen biological interactions in general. Arranged in three parts, the text begins by reviewing techniques nowadays almost considered classical, such as affinity chromatography and ultrafiltration, as well as the latest techniques. The second part focusses on all MS-based methods for the study of interactions of proteins with all classes of biomolecules. Besides pull down-based approaches, this section also emphasizes the use of ion mobility MS, capture-compound approaches, chemical proteomics and interactomics. The third and final part discusses other important technologies frequently employed in interaction studies, such as biosensors and microarrays. For pharmaceutical, analytical, protein, environmental and biochemists, as well as those working in pharmaceutical and analytical laboratories.
Simon Langley-Evans Nutrition, Health and Disease. A Lifespan Approach Simon Langley-Evans Nutrition, Health and Disease. A Lifespan Approach Новинка

Simon Langley-Evans Nutrition, Health and Disease. A Lifespan Approach

6460.43 руб. или Купить в рассрочку!
Bringing together key topics in basic science, clinical nutrition, and public health, Nutrition, Health and Disease is an easy-to-read, student-friendly textbook which clearly demonstrates how the body’s demand for nutrients changes throughout life, and thus the variety of ways in which nutrition and diet affect health and disease. The second edition of this successful text includes: Expanded introductory material to ensure a firm grasp of key concepts New content on vegetarian, vegan, kosher and other alternative diets Dieting in adults Gender and nutrition Macro- and micronutrients A range of new diagrams to support visual learners Background on nutritional epidemiology and statistics. Nutrition, Health and Disease: A Lifespan Approach is an ideal resource for the range of material a student or newly-qualified nutrition or dietetics professional needs to know.
Evelyne Lutton Evolutionary Algorithms for Food Science and Technology Evelyne Lutton Evolutionary Algorithms for Food Science and Technology Новинка

Evelyne Lutton Evolutionary Algorithms for Food Science and Technology

10261.41 руб. или Купить в рассрочку!
Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models. Evolutionary algorithms (EAs), stochastic optimization techniques loosely inspired by natural selection, can be effectively used to tackle these issues. In this book, we present a selection of case studies where EAs are adopted in real-world food applications, ranging from model learning to sensitivity analysis.
Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Новинка

Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity

6460.43 руб. или Купить в рассрочку!
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition Новинка

Maria Lobo Gloria Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition

13499.2 руб. или Купить в рассрочку!
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Ian Shaw C. Food Safety. The Science of Keeping Food Safe Ian Shaw C. Food Safety. The Science of Keeping Food Safe Новинка

Ian Shaw C. Food Safety. The Science of Keeping Food Safe

5121.96 руб. или Купить в рассрочку!
Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Новинка

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

8731.72 руб. или Купить в рассрочку!
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies Новинка

Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies

15653.88 руб. или Купить в рассрочку!
Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field. With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies. Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.
Beverly Tepper Flavor, Satiety and Food Intake Beverly Tepper Flavor, Satiety and Food Intake Новинка

Beverly Tepper Flavor, Satiety and Food Intake

13677.31 руб. или Купить в рассрочку!
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
Jonathan Salem Mechanical Properties and Performance of Engineering Ceramics and Composites IX. Ceramic Engineering and Science Proceedings, Volume 35, Issue 2 Jonathan Salem Mechanical Properties and Performance of Engineering Ceramics and Composites IX. Ceramic Engineering and Science Proceedings, Volume 35, Issue 2 Новинка

Jonathan Salem Mechanical Properties and Performance of Engineering Ceramics and Composites IX. Ceramic Engineering and Science Proceedings, Volume 35, Issue 2

11777.18 руб. или Купить в рассрочку!
The Ceramic Engineering and Science Proceeding has been published by The American Ceramic Society since 1980. This series contains a collection of papers dealing with issues in both traditional ceramics (i.e., glass, whitewares, refractories, and porcelain enamel) and advanced ceramics. Topics covered in the area of advanced ceramic include bioceramics, nanomaterials, composites, solid oxide fuel cells, mechanical properties and structural design, advanced ceramic coatings, ceramic armor, porous ceramics, and more.

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Discover how advances in mass spectrometry are fueling new discoveries across a broad range of research areas Electrospray and MALDI Mass Spectrometry brings both veteran practitioners and beginning scientists up to date with the most recent trends and findings in electrospray ionization and matrix-assisted laser desorption/ionization (MALDI) mass spectrometry. In particular, this Second Edition highlights how advances in electrospray and MALDI mass spectrometry are supporting important discoveries in new and emerging fields such as proteomics and metabolomics as well as in traditional areas of chemistry and physics research. Electrospray AND MALDI Mass Spectrometry, SECOND EDITION is divided into five parts: Part A, Fundamentals of ES, explains the fundamental phenomena underlying the electrospray process, including selectivity in ionization and inherent electrochemistry, and concludes with a chapter offering a comparative inventory of source hardware Part B, Fundamentals of MALDI, confronts ionization mechanisms, instrument development, and matrix selection, and includes a final chapter that explores the special application of MALDI to obtain two-dimensional images of spatial distributions of compounds on surfaces Part C, ES and MALDI Coupling to Mass Spectrometry Instrumentation, examines the coupling of these ionization techniques to various mass analyzers, including quadrupole ion trap, time-of-flight, Fourier transform ion cyclotron resonance, and ion mobility mass spectrometers Part D, Practical Aspects of ES and MALDI, investigates analytical issues including quantification, charge-state distributions, noncovalent interactions in solution that are preserved as gas-phase ions, and various means of ion excitation in preparation for tandem mass spectrometry, and offers a guide to the interpretation of even-electron mass spectra Part E, Biological Applications of ES and MALDI, examines the role of mass spectrometry in such areas as peptide and protein characterization, carbohydrate analysis, lipid analysis, and drug discovery Written by a team of leading experts, the book not only provides a critical review of the literature, but also presents key concepts in tutorial fashion to help readers take full advantage of the latest technological breakthroughs and applications. As a result, Electrospray and MALDI Mass Spectrometry will help researchers fully leverage the power of electrospray and MALDI mass spectrometry. The judicious compartmentalization of chapters, and the pedagogic presentation style throughout, render the book highly suitable for use as a text for graduate-level courses in advanced mass spectrometry.
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