Mass spectrometry and nutrition research /

This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Fay, Laurent Bernard, Kussmann, Martin
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 2010.
Colección:RSC food analysis monographs.
Temas:
Mass spectrometry.
Nutrition.
Food industry and trade.
Industries.
Food > Analysis.
Food science.
Chemistry Techniques, Analytical
Investigative Techniques
Food Technology
Analytical, Diagnostic and Therapeutic Techniques and Equipment
Phenomena and Processes
Food Industry
Industry
Technology, Industry, and Agriculture
Technology, Industry, Agriculture
Food Analysis
Physiological Phenomena
Nutritional Physiological Phenomena
Mass Spectrometry
Spectrométrie de masse.
Aliments > Industrie et commerce.
Industrie.
Aliments > Analyse.
Science des aliments.
mass spectrometry.
Food & beverage technology.
SCIENCE > Chemistry > Analytic.
Industries
Food industry and trade
Food > Analysis
Mass spectrometry
Nutrition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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