Mass Spectrometry and Nutrition Research: Rsc
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BeschreibungThis book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.
InhaltsverzeichnisChapter 1: Mass Spectrometry Technologies; Chapter 2: Mass Spectrometry for Food Analysis: The Example of Fat Soluble Vitamins A and K; Chapter 3: Mass Spectrometry for the Analysis of Milk Oligosaccharides; Chapter 4: Mass Spectrometry in Protein, Peptide and Amino Acid Analysis; Chapter 5: Lipidomics and Metabolomics of Dietary Lipid Peroxidation; Chapter 6: Mass Spectrometry in Phytonutrient Research; Chapter 7: Addressing Health Beneficial Aspects of Nutrition - The Example of the Obesity Epidemic; Chapter 8: Mass Spectrometry, Diet and Cardiovascular Disease: What Will They Mean for Food?; Chapter 9: Nutrition and Immunity; Chapter 10: Mass Spectrometry, Nutrition and Protein Turnover; Chapter 11: Conclusion
PortraitDr. Laurent B. Fay is currently the Head of the Nutrition and Health Department at the NestlU Research Center in Switzerland. After a Master in Nutrition in 1981 he completed his PhD in Biochemistry at Dijon University in 1985, and joined NestlU in 1989 after three years in the pharmaceutical industry. Dr. FayAes current research aims at developing nutritional approaches that promote health and wellness throughout life. His research team focuses on providing practical food and beverage solutions for optimal physical and cognitive performance, growth and development, protection, and weight management. Composed of nutritionists and biologists from diverse fields including microbiology, molecular biology, immunology, allergy, gut physiology and cognitive science, they apply the scientific advances of today to meet the nutrition needs of tomorrow. Dr. Fay is the author of more than 160 peer-reviewed publications. He is honorary member of the Swiss Group for Mass Spectrometry. Prof. Dr. Martin Kussmann leads the Functional Genomics Group at the NestlU Research Centre and is Honorary Professor at Aarhus University, Denmark. His team at NestlU is responsible for Nutrigenomics and Nutrigenetics. They develop and integrate gene and protein expression profiling with bioinformatics and computational molecular science. Major application fields are immunology, diabesity, and physical performance. Being educated as an analytical biochemist, Prof. Kussmann has acquired research experience in the pharmaceutical, biotechnological and nutritional industry. Prof. Kussmann holds a M.Sc. and a Ph.D. in Chemistry, obtained at the Universities of Aachen and Konstanz, Germany, and at the University of California, San Francisco, USA. During his doctorate and post-doctorate, he has specialised in analytical biochemistry, proteomics and genomics.
Untertitel: 'RSC Food Analysis Monographs'. Edition. Sprache: Englisch.
Verlag: ROYAL SOCIETY OF CHEMISTRY
Erscheinungsdatum: Juli 2010
Seitenanzahl: 339 Seiten