Coverart for item
The Resource Mass spectrometry and nutrition research, editors, Laurent Bernard Fay and Martin Kussmann

Mass spectrometry and nutrition research, editors, Laurent Bernard Fay and Martin Kussmann

Label
Mass spectrometry and nutrition research
Title
Mass spectrometry and nutrition research
Statement of responsibility
editors, Laurent Bernard Fay and Martin Kussmann
Contributor
Subject
Genre
Language
eng
Summary
This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.
Member of
Cataloging source
UKRSC
Dewey number
543.65
Illustrations
illustrations
Index
index present
Language note
English
LC call number
QD96.M3
LC item number
M37 2010
Literary form
non fiction
NAL call number
QP519.9.M3
NAL item number
M36 2010
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • 2010 L-089
  • QU 50
http://library.link/vocab/relatedWorkOrContributorName
  • Fay, Laurent Bernard
  • Kussmann, Martin
Series statement
RSC food analysis monographs
http://library.link/vocab/subjectName
  • Mass spectrometry
  • Nutrition
  • Chemistry Techniques, Analytical
  • Investigative Techniques
  • Food Technology
  • Phenomena and Processes
  • Food Industry
  • Industry
  • Technology, Industry, and Agriculture
  • Technology, Industry, Agriculture
  • Food Analysis
  • Physiological Phenomena
  • Nutritional Physiological Phenomena
  • Mass Spectrometry
  • Food & beverage technology
  • SCIENCE
  • Mass spectrometry
  • Nutrition
Summary expansion
Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition research focuses on unraveling the link between acute or chronic dietary and nutrient intake and the physiological effects at cellular, tissue and whole body level. The bioavailability and bioefficacy of food constituents and dose-effect correlations are key to understanding the impact of food on defined health outcomes. To generate this information, appropriate analytical tools are required to identify and quantify minute amounts of individual compounds in highly complex matrices (such as food or biological fluids) and to monitor molecular changes in the body in a highly specific and sensitive manner. Mass spectrometry has become the method of choice for such work and now has broad applications throughout all areas of nutrition research. This book focuses the contribution of mass spectrometry to the advancement of nutrition research. Aimed and students, teachers and researchers, it provides a link between nutrition and analytical biochemistry. It guides nutritionists to the appropriate techniques for their work and introduces analytical biochemists to new fields of application in nutrition and health. The first part of the book is dedicated to the assessment of macro- and micro-nutrient status with a view to making dietary recommendations for the treatment of diet-related diseases. The second part shows how mass spectrometry has changed nutrition research in fields like energy metabolism, body composition, protein turnover, immune modulation and cardiovascular health
Label
Mass spectrometry and nutrition research, editors, Laurent Bernard Fay and Martin Kussmann
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction -- ANALYSIS OF FOOD INGREDIENTS -- Oligosaccharides -- Proteins and amino acids -- Lipids -- Fat and water soluble vitamins -- Mineral and trace elements -- Phytonutrients -- ADDRESSING HEALTH ASPECTS OF NUTRITION -- Protein and proteome turnover -- Energy metabolism -- Immune modulation -- Cardiovascular Health -- Steroid and hormonal metabolism -- CONCLUSION
Control code
642685875
Dimensions
unknown
Extent
1 online resource (xix, 339 pages
Form of item
online
Isbn
9781849730365
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1039/9781849730921
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
t3215
Specific material designation
remote
System control number
(OCoLC)642685875
Label
Mass spectrometry and nutrition research, editors, Laurent Bernard Fay and Martin Kussmann
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction -- ANALYSIS OF FOOD INGREDIENTS -- Oligosaccharides -- Proteins and amino acids -- Lipids -- Fat and water soluble vitamins -- Mineral and trace elements -- Phytonutrients -- ADDRESSING HEALTH ASPECTS OF NUTRITION -- Protein and proteome turnover -- Energy metabolism -- Immune modulation -- Cardiovascular Health -- Steroid and hormonal metabolism -- CONCLUSION
Control code
642685875
Dimensions
unknown
Extent
1 online resource (xix, 339 pages
Form of item
online
Isbn
9781849730365
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1039/9781849730921
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
t3215
Specific material designation
remote
System control number
(OCoLC)642685875

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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