Mineral Components in Foods
by Piotr Szefer

Mineral Components in Foods presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in different raw materials and products, as well as acquired during processing, packaging, and handling.

Mineral Components in Foods considers the analysis of mineral components in food, the recent advancements in analytical techniques including statistical multivariate approaches to confirm authenticity based on mineral composition, and the quality control practices that ensure consistent and accurate data.

The functional role of a number of minerals is addressed along with the effects of their deficiency or excess on the body, their interactions with other minerals, and their changes during storage and processing. The book examines mineral distribution in certain animal and plant products including confections, honey, wine and beer. A considerable portion of the book is devoted to the contamination of foods and food supplements by metals, metalloids and radionuclides, from packaging containers as well as a variety of environmental pathways.

Features:

• Explains the interaction between chemical elements and dietary components
• Describes the impact of storage and processing on mineral components
• Considers contamination by metals and metalloids, from packaging containers as well as environmental sources
• Stresses the bioaccumulation of radionuclides in foods
• Examines the risk of toxicity from excessive intake of food supplements
• Presents the health consequences of an excess or deficiency of dietary exposure to trace elements
• Contains illustrations and numerous tables allowing clear rapid assimilation of detailed data

Contents

1. Mineral Components in Food - Analytical Implications
2. Speciation of Mineral Components in Food-Analytical Implications
3. Criteria of Evaluation of Food Elements Analysis Data
4. Chemometric Techniques in Analytical Evaluation of Food Quality
5. Functional Role of Some Minerals in Foods
6. Mineral Components in Foods of Animal Origin and in Honey
7. Mineral Components in Food Crops, Beverages, Luxury Food
8. Elemental Content of Wines
9. Heavy Metals in Food from Packaging
10. Pollutants in Food - Metals and Metalloids
11. Pollutants in Food - Radionuclides
12. Assessment of Exposure to Chemical Pollutants in Food and Water
13. Metal Contamination of Dietary Supplements

Index

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ORDER NOW Mineral Components in Foods by Piotr Szefer 2007 • 480 pages • $158.95 + shipping Texas residents please add 6.75 % sales tax