This book reviews the latest advances in mass spectrometry (MS) techniques applied to food safety and environment quality, and it discusses the recent improvements in sample preparation and MS platforms for screening of emerging contaminants. Expert contributors discuss the current applications from omics to the screening of emerging contaminants and nanomaterials in food and environmental matrices, and particular attention is given to the opportunities that MS offers for guarantying food security and promoting the sustainable use of ecosystems. Divided into 13 chapters, the book covers topics such as the handling and preparation of food and environmental samples for MS, foodomics, environmental omics, ambient ionization techniques in food and environmental chemistry, and chip-based separation devices coupled to MS. Readers will also find a comprehensive overview of several MS techniques applied to food and environmental chemistry, including elemental, isotopic, chiral, ion mobility, chromatographic and imaging MS. This book will appeal not only to students and researchers, but also to professionals working with MS platforms in food safety and environmental quality. The different advances and promising applications described in this work will be of paramount importance for ensuring food safety and environment health for current and future generations.

New developments in mass spectrometry have allowed routine identification and lowered limits of detection at levels only imagined a decade ago. Thousands of contaminants and residues in the food supply and the environment are now being reported. Between 2005 and 2010, more than 5,000 publications covering TOF-MS and environmental and food analysis were published, showing the importance of the technique in these applications. This book covers the basic principles of method development in GC- and LC-TOF-MS as well as the main operational parameters related to TOF-MS. The second part focuses on the relevant environmental applications, including quality control aspects as well as data collection. The third part is devoted to relevant applications in food analysis, including validation procedures for screening analysis as well as relevant databases. Outlines basic concepts and principles of gas and liquid chromatography TOF-MS and its application in food analysis Includes quality control and data collection techniques Focuses on environmental implications and safety concerns

Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors, or pesticides by plainly exposing the corresponding items to the ionization region of the interface, without harm to samples. Features: Explains the theoretical aspects of ambient mass spectrometry Describes how to use ambient MS techniques for food safety, authenticity, and traceability screening Lists the benefits of ambient MS in analysis of food and environmental parameters Covers recent developments of ambient MS in analysis of food and environmental parameters The specialized work provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.

Gas chromatography mass spectrometry (GC-MS) has been the technique of choice of analytical scientists for many years. The latest developments in instrumentation, including tandem mass spectrometry (MS-MS) and time-of-flight (TOF) detectors, have opened up and broadened the scope of environmental analytical chemistry. This book summarizes the major advances and relevant applications of GC-MS techniques over the last 10 years, with chapters by leading authors in the field of environmental chemistry. The authors are drawn from academia, industry and government. The book is organized in three main parts. Part I covers applications of basic GC-MS to solve environmental-related problems. Part II focuses on GC-MS-MS instrumentation for the analyses of a broad range of analysis in environmental samples (pesticides, persistent organic pollutants, endocrine disruptors, etc.). Part III covers the use of more advanced GC-MS techniques using low- and high-resolution mass spectrometry for many applications related to the environment, food and industry. Summarizes the major advances of GC-MS techniques in the last decade Presents relevant applications of GC-MS techniques Covers academic, industrial and governmental sectors

During the past ten years a variety of methods involving mass spectrom etry have been developed for the analysis of environmentally important compounds. Much has been accomplished in that period to solve some of the important problems in the field. Growth of this methodology and its accomplishments has reached the point where an individual scientist can no longer have an in-depth knowledge of all the areas involved. We have attempted to provide this in-depth picture to those scientists con cerned by having the important topics treated by experts in the subject matter. In order to provide all the relevant material in one volume we begin with the general topics which provide the basic background material necessary to understand the techniques discussed in the in-depth topics. These general chapters are kept brief, containing only the essentials needed by the working scientist to deal with the practical applications. References in these chapters are chosen to permit a more complete study of each chapter. The concept for this book was developed during the activities of two of the editors under a NATO travel grant. These editors gratefully acknowledge this support which made the initial planning of this book possible. The editors would like to thank the individual authors of each chap ter for their cooperation and generously giving of their time for this project.

The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining). Also available in the Food Analysis & Properties Series: Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult. Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible. Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods. Features: Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis Describes how MALDI-MSI will be a useful technique for optical quality assurance. Shows how MALDI-MSI detects food contaminants and residues Covers the historical development of the technology While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO