Handbook of Mineral Elements in Food
John Wiley & Sons Inc (Hersteller)
978-1-118-65431-6 (ISBN)
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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 Much of the book is based on the authors own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike.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.
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.
List of Contributors Preface Chapter 1 The importance of minerals in the human diet Chapter 2 Dietary Intake of minerals Chapter 3 Bioavailability of minerals in foods Chapter 4 Human risk Chapter 5 The oligoelements Chapter 6 The toxic elements Chapter 7 Geographical variation of land mineral composition Chapter 8 Variation of food mineral content during industrial and culinary processing Chapter 9 Speciation Chapter 10 Atomic Absorption Spectrometry Chapter 11 Elemental composition analysis of food by FAES and ICP-OES Chapter 12 ICP-MS Chapter 13 Application of electrochemical techniques Chapter 14 X-ray Chapter 15 Vibrational spectroscopy Chapter 16 Ion chromatography Chapter 17 Neutron Activation Analysis Chapter 18 Speciation Chapter 19 Drinking water Chapter 20 Elemental composition in grapes and wine role Chapter 21 Vegetables and fruits Chapter 22 Cereals and pulses Chapter 23 Bread and bakery products Chapter 24 Edible fats and oils Chapter 25 Elemental Composition of Sugar and Honey Chapter 26 Meat Chapter 27 Fish and seafood Chapter 28 Milk and dairy products Chapter 29 Mineral content of eggs Chapter 30 Mineral content of seasonings, salt and vinegar Chapter 31 Other foods of plant origin Chapter 32 Baby foods Chapter 33 Human milk Index
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 666 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-118-65431-5 / 1118654315 |
| ISBN-13 | 978-1-118-65431-6 / 9781118654316 |
| Zustand | Neuware |
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