Royal Society of Chemistry Food Contact Materials Analysis: Mass Spectrometry Techniques: Volume 10 (Food Chemistry, Function and Analysis)

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods. This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique. With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike. Review This book must be an essential purchase for all chemists in the food industry but it also contains a considerable amount of useful information on techniques for all analytical chemists.--Edward R. Adlard "Chromatographia, https: //doi.org/10.1007/s10337-019-03770-5 " From the Inside Flap Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods. This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique. With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.