Mass Spectrometry Imaging in Food Analysis: 1st Edition (Hardback) book cover

Mass Spectrometry Imaging in Food Analysis

1st Edition

Edited by Leo M.L. Nollet

CRC Press

208 pages | 22 Color Illus. | 25 B/W Illus.

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Hardback: 9781138370692
pub: 2020-05-22
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Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult.

Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible.

Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods.


  • Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis
  • Describes how MALDI-MSI will be a useful technique for optical quality assurance.
  • Shows how MALDI-MSI detects food contaminants and residues
  • Covers the historical development of the technology

While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis.

Also available in the Food Analysis and Properties Series:

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

For a complete list of books in this series, please visit our website at:

Table of Contents

Mass spectrometry imaging. Matrix-assisted laser desorption ionization (MALDI) (including AP-MALDI). Secondary ion mass spectrometry (SIMS). Desorption electrospray Ionization (DESI). Liquid extraction surface analysis mass spectrometry imaging (LESA-MSI). Laser-ablation-inductively coupled plasma (LA-ICP). . Other (LAESI – LDI – DAPPI – DAPCI – LTP – LAAPPI).

About the Editor

Leo M.L. Nollet received his M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first, second, and third edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). With F. Toldrá he co-edited 2 books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing- now Wiley). With M. Poschl he co–edited Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press).

About the Series

Food Analysis & Properties

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Spectroscopy & Spectrum Analysis