Handbook of Mineral Elements in Food (eBook)
John Wiley & Sons (Verlag)
978-1-118-65433-0 (ISBN)
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 Much of the book is based on the authors' own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike.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.
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
List of contributors
Maria Soledad M.S.F. Acevedo
Institute of Chemistry
Federal University of Uberlândia
Uberlândia, MG
Brazil
Amparo Alegría-Torán
Nutrition and Food Science, Faculty of Pharmacy
University of Valencia
Burjassot, Valencia
Spain
J.I. García Alonso
Department of Physical and Analytical Chemistry, Faculty of Chemistry
University of Oviedo
Oviedo
Spain
Elisa Vereda Alonso
Department of Analytical Chemistry, Faculty of Sciences
University of Málaga
Málaga
Spain
Johann M.R. Antoine
International Centre for Environmental and Nuclear Sciences
University of the West Indies
Mona, Kingston
Jamaica
Sergio Armenta
Department of Analytical Chemistry
University of Valencia
Burjassot, Valencia
Spain
Reyes Barberá-Sáez
Nutrition and Food Science, Faculty of Pharmacy
University of Valencia
Burjassot, Valencia
Spain
Mª Carmen Barciela-Alonso
Department of Analytical Chemistry, Nutrition and Bromatology
Faculty of Chemistry
University of Santiago de Compostela
Santiago de Compostela
Spain
Pilar Bermejo-Barrera
Department of Analytical Chemistry, Nutrition and Bromatology
Faculty of Chemistry
University of Santiago de Compostela
Santiago de Compostela
Spain
Catalina Bosch Ojeda
Department of Analytical Chemistry, Faculty of Sciences
University of Málaga
Málaga
Spain
Sandra Elizabeth Botté
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO–CONICET/UNS)
Bahía Blanca, Argentina;
Departamento de Biología, Bioquímica y Farmacia
Universidad Nacional del Sur (UNS)
Bahía Blanca, Argentina
Natalia Sol Buzzi
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO–CONICET/UNS)
Bahía Blanca, Argentina;
Departamento de Biología, Bioquímica y Farmacia
Universidad Nacional del Sur (UNS)
Bahía Blanca, Argentina
José Manuel Cano Pavón
Department of Analytical Chemistry, Faculty of Sciences
University of Málaga
Málaga
Spain
Dayene C. Carvalho
Institute of Chemistry
Federal University of Uberlândia
Uberlândia, MG
Brazil
Soledad Cerutti
Instituto de Química de San Luis
Universidad Nacional de San Luis-CONICET
San Luis
Argentina
Maria Luisa Cervera
Department of Analytical Chemistry
University of Valencia
Burjassot, Valencia
Spain
Tatiana Christides
Faculty of Science and Engineering
University of Greenwich
Chatham
UK
Antonio Cilla-Tatay
Nutrition and Food Science, Faculty of Pharmacy
University of Valencia
Burjassot, Valencia
Spain
Luciana M. Coelho
Department of Chemistry
Federal University of Goiás
Catalão, GO
Brazil
Nívia M.M. Coelho
Institute of Chemistry
Federal University of Uberlândia
Uberlândia, MG
Brazil
Concha Collar
Food Science Department
Instituto de Agroquímica y Tecnología de Alimentos
Consejo Superior de Investigaciones Científicas (IATA-CSIC)
Paterna
Spain
Daniel Cozzolino
School of Agriculture, Food and Wine, Faculty of Sciences
University of Adelaide
Adelaide
Australia
Arabinda K. Das
Department of Chemistry
University of Burdwan
Burdwan, West Bengal
India
Miguel Angel de la Fuente
Instituto de Investigación en Ciencias de la Alimentación (CIAL)
Consejo Superior de Investigaciones Científicas.
Universidad Autónoma de Madrid (CSIC-UAM)
Madrid
Spain
Miguel de la Guardia
Department of Analytical Chemistry
University of Valencia
Burjassot, Valencia
Spain
Silvia Graciela De Marco
Universidad FASTA
Mar del Plata, Argentina;
Departamento de Biología, Facultad de Cs. Exactas y Naturales
Universidad Nacional de Mar del Plata (FCEyN – UNMdP)
Mar del Plata, Argentina
Késia Diego Quintaes
Federal University of Ouro Preto
Nutrition School
Department of Clinical and Social Nutrition
Ouro Preto, MG
Brazil
Rosa Wanda Diez-Garcia
University of São Paulo
Ribeirão Preto Medical School
Ribeirao Preto, SP
Brazil
Mª Raquel Domínguez-González
Department of Analytical Chemistry, Nutrition and Bromatology
Faculty of Chemistry
University of Santiago de Compostela
Santiago de Compostela
Spain
Suparna Dutta
Sonamukhi Girls’ High School
Bankura, West Bengal
India
Ricardo Erthal Santelli
Department of Analytical Chemistry
Universidade Federal do Rio de Janeiro
Rio de Janeiro, RJ
Brazil
Maria Luisa Fernández-de Córdova
Department of Physical and Analytical Chemistry
University of Jaén
Jaén
Spain
Melisa Daiana Fernández Severini
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO–CONICET/UNS)
Bahía Blanca
Argentina
Amparo García de Torres
Department of Analytical Chemistry, Faculty of Sciences
University of Málaga
Málaga
Spain
Salvador Garrigues
Department of Analytical Chemistry
University of Valencia
Burjassot, Valencia
Spain
Raúl Andrés Gil
Instituto de Química de San Luis
Universidad Nacional de San Luis-CONICET
San Luis
Argentina
Ana Gonzálvez
Department of Analytical Chemistry
University of Valencia
Burjassot, Valencia
Spain
Charles N. Grant
International Centre for Environmental and Nuclear Sciences
University of the West Indies
Mona, Kingston
Jamaica
Manuel Hernández-Córdoba
Department of Analytical Chemistry, Faculty of Chemistry
University of Murcia
Murcia
Spain
Leslie A. Hoo Fung
International Centre for Environmental and Nuclear Sciences
University of the West Indies
Mona, Kingston
Jamaica
Piotr Jamroz
Faculty of Chemistry, Department of Analytical Chemistry
Wroclaw University of Technology
Wroclaw
Poland
Dominika Jedryczko
Faculty of Chemistry, Department of Analytical Chemistry
Wroclaw University of Technology
Wroclaw
Poland
Manuela Juárez
Instituto de Investigación en Ciencias de la Alimentación (CIAL)
Consejo Superior de Investigaciones Científicas.
Universidad Autónoma de Madrid (CSIC-UAM)
Madrid
Spain
Moisés Knochen
Universidad de la República (UdelaR)
Facultad de Química
Departamento ‘Estrella Campos’ – Cátedra de Química Analítica
Montevideo
Uruguay
Ana Carolina Labudia
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO–CONICET/UNS)
Bahía Blanca
Argentina
Noelia La Colla
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO – CONICET/UNS)
Bahía Blanca
Argentina
Gerald C. Lalor
International Centre for Environmental and Nuclear Sciences
University of the West Indies
Mona, Kingston
Jamaica
Sheldon Landsberger
University of Texas at Austin
Nuclear Engineering Teaching Lab
Austin, Texas
USA
Ignacio López-García
Department of Analytical Chemistry, Faculty of Chemistry
University of Murcia
Murcia
Spain
Emma Loughrill
Faculty of Science and Engineering
University of Greenwich
Chatham
UK
J.M. Marchante-Gayón
Department of Physical and Analytical Chemistry, Faculty of Chemistry
University of Oviedo
Oviedo
Spain
Jorge Eduardo Marcovecchio
Área Oceanografía Química
Instituto Argentino de Oceanografía (IADO–CONICET/UNS)
Bahía Blanca, Argentina;
Universidad FASTA
Mar del Plata, Argentina;
Universidad Tecnológica Nacional, Facultad Regional Bahía...
| Erscheint lt. Verlag | 20.4.2015 |
|---|---|
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie | |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Absorption • biochemistry • Ernährung • Ernährung • Food chemistry • food engineering • Food Processing • Food Science & Technology • Human health • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Mineral elements • Nutrition |
| ISBN-10 | 1-118-65433-1 / 1118654331 |
| ISBN-13 | 978-1-118-65433-0 / 9781118654330 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
EPUB (Adobe DRM)Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: EPUB (Electronic Publication)
EPUB ist ein offener Standard für eBooks und eignet sich besonders zur Darstellung von Belletristik und Sachbüchern. Der Fließtext wird dynamisch an die Display- und Schriftgröße angepasst. Auch für mobile Lesegeräte ist EPUB daher gut geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich
