What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel

Autor:	Rakesh Jaiswal, Ghada H. Yassin, Agnieszka Golon, Nikolai Kuhnert, Farnoosh Dairpoosh
Rok vydání:	2013
Předmět:	Food Handling Polymers Chemistry business.industry Carbohydrates Data interpretation General Medicine Mass spectrometry Coffee Camellia sinensis Mass Spectrometry Food handling Complex materials Candy Adverse health effect Food processing Food science business Black tea Food Science
Zdroj:	Food & Function. 4:1130
ISSN:	2042-650X 2042-6496
DOI:	10.1039/c3fo30385c
Popis:	In this contribution we review our work on the characterisation of processed food. We review novel methods and analysis strategies developed to account for the composition of extraordinarily complex materials such as black tea thearubigins, coffee melanoidines and thermally treated carbohydrates. Our methods are mainly based on modern mass spectrometry and are introduced and critically discussed. A series of novel previously unpublished data interpretation strategies are presented as well. Finally an evaluation of the insight obtained in the composition of selected processed foods is given discussing potential consequences for assessing beneficial and adverse health effects of processed food.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1d64cf0ad8c0cb33bc5175b4f38c45 https://doi.org/10.1039/c3fo30385c Zobrazit plný text záznamu