Handbook of Mineral Elements in Food

Przednia okładka
John Wiley & Sons, 20 kwi 2015 - 792

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another.

The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.

Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

 

Co mówią ludzie - Napisz recenzję

Nie znaleziono żadnych recenzji w standardowych lokalizacjach.

Spis treści

Chapter 1 The importance of minerals in the human diet
1
Chapter 2 Dietary intake of minerals
23
Chapter 3 Bioavailability of minerals in foods
41
Chapter 4 Human risk assessment and regulatory framework for minerals in food
69
Chapter 5 The oligoelements
109
Chapter 6 The toxic elements
123
Chapter 7 Geographical variation of land mineral composition
153
Chapter 8 Variation of food mineral content during industrial and culinary processing
163
role analytical methods and their use
473
Chapter 21 Vegetables and fruits
489
Chapter 22 Cereals and pulses
521
Chapter 23 Bread and bakery products
559
Chapter 24 Edible fats and oils
573
Chapter 25 Elemental composition of sugar and honey
587
Chapter 26 Meat
599
Chapter 27 Fish and seafood
621

Chapter 9 Speciation analysis of food
177
Chapter 10 Atomic absorption spectrometry
189
Chapter 11 Elemental composition analysis of food by FAES and ICPOES
219
Chapter 12 New developments in food analysis by ICPMS
239
application of electrochemical techniques for mineral elements analysis in food
263
Chapter 14 Xray
285
Chapter 15 Vibrational spectroscopy
301
Chapter 16 Ion chromatography
313
Chapter 17 Neutron activation analysis of solid foods
375
Chapter 18 Methodological aspects of speciation analysis in food products
391
Chapter 19 Drinking water
455
Chapter 28 Milk and dairy products
645
Chapter 29 Mineral content of eggs
669
Chapter 30 Mineral content of seasonings salt and vinegar
685
Chapter 31 Other foods of plant origin
699
Chapter 32 Baby foods
709
Chapter 33 Human milk
725
Index
749
Supplemental Images
767
Advert Page
779
EULA
781
Prawa autorskie

Inne wydania - Wyświetl wszystko

Kluczowe wyrazy i wyrażenia

Informacje o autorze (2015)

Miguel de la Guardia is, since 1991, Professor of Analytical Chemistry at the University of Valencia (Spain), having published numerous papers in the area of Analytical Chemistry related to sample preparation, automation, atomic and molecular spectroscopy and chromatography.

Salvador Garrigues, is Professor of Analytical Chemistry at the University of Valencia (Spain) since 2006, being developed his research about sample preparation and, mainly, in the field of vibrational spectroscopy applied to the quantitative analysis, combined with automation and the use of chemometrics.

Their research group has contributed to the development of Green Analytical Chemistry and participated in different research projects focused on food characterization and food safety, also for authentication of Protected Designation of Origin (PDO) foods.

Informacje bibliograficzne