Mass Spectrometry and Nutrition Research: Volume 9 (RSC Food

Mass Spectrometry and Nutrition ResearchAuthor(s): Arnis Kuksis, Laurent Bernard Fay, Gregory Dolnikowski, Martin Kussmann, Jean - Luc Wolfender, Dwight Matthews, Matej Oresic, Bruce German, Claudio Corradini, Nicole Packer\nFormat: Hardback\nPublisher: Royal Society of Chemistry, United Kingdom\nImprint: Royal Society of Chemistry\nISBN-13: 9781849730365, 978-1849730365\nSynopsis\nMass 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 co.