Chapter 1. Improvement in Pretreatment and Analysis with Spectrometric Methods: A Typical Application to Routine Analysis

  1. Sergio Caroli
  1. Khalid Boutakhrit,
  2. Fabian Bolle,
  3. Jean-Marie Degroodt and
  4. Leo Goeyens

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch1

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

How to Cite

Boutakhrit, K., Bolle, F., Degroodt, J.-M. and Goeyens, L. (2007) Improvement in Pretreatment and Analysis with Spectrometric Methods: A Typical Application to Routine Analysis, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch1

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. Scientific Institute of Public Health, Section of Food, rue Juliette Wytsman 14, 1050 Brussels, Belgium

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • sample preparation in routine analysis;
  • electrothermal atomization atomic absorption Spectrophotometry (ET-AAS);
  • analytical technique and reliable measurements

Summary

This chapter contains sections titled:

  • Preparation of Sample in Routine Analysis

  • Originality and Applicability of the Procedure

  • Domain of Application

  • Materials and Methods

  • Validation

  • Conclusions

  • References