Mass spectrometry and nutrition research

Resource Information

The work Mass spectrometry and nutrition research represents a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries. This resource is a combination of several types including: Work, Language Material, Books.

Label

Mass spectrometry and nutrition research

Statement of responsibility

editors, Laurent Bernard Fay and Martin Kussmann

Contributor

• Fay, Laurent Bernard
• Kussmann, Martin

Subject

• Technology, Industry, and Agriculture
• Chemistry Techniques, Analytical
• Electronic books
• Food & beverage technology
• Food Analysis
• Food Industry
• Food Technology
• Industry
• Investigative Techniques
• Mass Spectrometry
• Mass spectrometry
• Mass spectrometry
• Nutrition
• Nutrition
• Nutritional Physiological Phenomena
• Phenomena and Processes
• Physiological Phenomena
• SCIENCE -- Chemistry | Analytic
• Technology, Industry, Agriculture

Genre

• Electronic books

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

• RSC food analysis monographs
• Ebook Central Academic Complete

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

Series statement

RSC food analysis monographs

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