Recent Applications in LC–MS: Food and Flavours

One of the most important research areas concerning food proteins and peptides is to establish a relationship between the structure and functionality of these compounds.

Introduction :

Food products are very complex mixtures that contain many nutrients of organic (lipids, carbohydrates, proteins, vitamins) and inorganic (water, minerals, oxygen) nature. In addition to natural constituents, food products may contain xenobiotic substances that can come from technological processes, agrochemical treatments or packaging materials (residues of pesticides, drugs, toxins, mutagenic compounds, migrants from packaging, metals and inorganic compounds of toxicological concern). The analysis of food products may be directed to the assessment of food quality and authenticity, the control of technological processes, the determination of nutritional value and the detection of molecules with a possible beneficial effect on human health.

View Full Article