Normal view MARC view ISBD view

Mass Spectrometry and Nutrition Research

By: Fay, Laurent Bernard.
Contributor(s): Kussmann, Martin | Belton, Peter S | Downey, Gerry | Kuksis, Arnis | Dolnikowski, Gregory | Wolfender, Jean - Luc | Matthews, Dwight | Oresic, Matej | German, Bruce | Corradini, Claudio | Packer, Nicole | Affolter, Michael.
Material type: materialTypeLabelBookSeries: Publisher: UK: Royal Society of Chemistry, 2010Edition: 1st Edition.Description: 339 p.ISBN: 1849730369 (hardcover); 9781849730365 (hardcover).Subject(s): Mass spectrometry | Nutrition | Technology | Nutrition--Research | Biomolecules--Analysis | Food--Analysis | Food Science and Human NutritionDDC classification: 543.65 Fay 24740 1st 2010 H.Nutrition Summary: Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition research focuses on unravelling 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 at 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.
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 543.65 Fay 24740 1st 2010 H.Nutrition (Browse shelf) Available 24740
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
541.371 Sun 1st 2005 29145 Food.Science Emerging Technologies for Food Processing 541.371 Sun 1st 2006 20043 Food.Science Emerging Technologies for Food Processing 543.1 Morris 23144 3rd 1999 Food.Science Chemical Analysis of Foods and Food Products / 3rd ed 543.65 Fay 24740 1st 2010 H.Nutrition Mass Spectrometry and Nutrition Research 547.78 Johri 20822 1st 2005 H.Nutrition Carbohydrates 572.57 Ackman 20779 Vol.1 1989 Food.Science Marine Biogenic Lipids, Fats & Oils: Vol. 1 572.57 Ackman 20780 1st.Vol.2 Food.Science Marine Biogenic Lipids, Fats and Oils / Vol.2

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition research focuses on unravelling 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 at 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.

There are no comments for this item.

Log in to your account to post a comment.


Implemented and Maintained by UVAS Library.
For any Suggestions/Query Contact to library or Email:rehana.kousar@uvas.edu.pk Phone:+91 99239068
Website/OPAC best viewed in Mozilla Browser in 1366X768 Resolution.