Chapter 15. Essential and Potentially Toxic Chemical Elements in Beverages

  1. Sergio Caroli
  1. Patricia Smichowski and
  2. Daniel A. Batistoni

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch15

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

Smichowski, P. and Batistoni, D. A. (2007) Essential and Potentially Toxic Chemical Elements in Beverages, 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.ch15

Editor Information

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

Author Information

  1. Comisión Nacional de Energía Atómica, Centro Atómico Constituyentes, Unidad de Actividad Química, Avenida General Paz 1499, B1650KNA San Martín, Provincia de Buenos Aires, Argentina

  1. This chapter was almost finished when Daniel A. Batistoni unexpectedly and in a very short time passed away. His friends and colleagues will always remember his honesty and kindness.

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:

  • chemical elements in beverages;
  • bottled and mineral waters;
  • Brazilian sugarcane-derived spirit called cachaca

Summary

This chapter contains sections titled:

  • Introduction

  • Bottled and Mineral Waters

  • Soft Beverages and Fruit Juices

  • Wines and Other Alcoholic Beverages

  • Beers

  • Spirits

  • Infusions

  • Conclusions and Future Trends

  • References