The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

Editor(s): Sergio Caroli

Published Online: 17 NOV 2006

Print ISBN: 9780471687849

Online ISBN: 9780470141007

DOI: 10.1002/9780470141007

About this Book

State-of-the-art tools and applicationsfor food safety and food science research

Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering:

  • Fundamentals and method development, selected applications, and speciation analysis
  • Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry
  • Applications to foods of animal origin and applications to foods of vegetable origin
  • Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses
  • Applicable laws and regulations at the national and international levels

This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.

Table of contents

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  1. Part 1: Fundamentals and Method Development

  2. Part 2: Selected Applications

    1. Chapter 10

      Trace Elements in the Total Diet Typical of Northern Italy (pages 333–351)

      M. Bettinelli, S. Spezia, A. Gatti, A. Ronchi, C. Minoia, C. Roggi and G. Turconi

    2. Chapter 12

      Arsenic and Other Potentially Toxic Trace Elements in Rice (pages 383–400)

      Chiara Frazzoli, Marilena D'amato, Sergio Caroli and Gyula Záray

    3. Chapter 13

      Total Analysis and Distribution of Trace Elements in Human, Cow, and Formula Milk (pages 401–435)

      Rafael R. de la Flor St. Rèmy, María Luisa Fernández Sánchez and Alfredo Sanz-Medel

  3. Part 3: Speciation Analysis

    1. Chapter 17

      Elemental Speciation in Human Milk and Substitute Food for Newborns (pages 535–566)

      Bernhard Michalke, María Luisa Fernández Sánchez and Alfredo Sanz-Medel

    1. You have free access to this content
    1. You have free access to this content

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