Chapter 21. Application of ICP-MS for the Evaluation of Se Species in Food Related Products and in Dietary Supplements

  1. Sergio Caroli
  1. Katarzyna Wrobel1,
  2. Kazimierz Wrobel1 and
  3. Joseph A. Caruso2

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch21

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

Wrobel, K., Wrobel, K. and Caruso, J. A. (2007) Application of ICP-MS for the Evaluation of Se Species in Food Related Products and in Dietary Supplements, 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.ch21

Editor Information

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

Author Information

  1. 1

    Instituto de Investigaciones Científicas, Universidad de Guanajuato, L. De Retana 5, 36000 Guanajuato, Mexico

  2. 2

    Department of Chemistry, University of Cincinnati, OH 45221-0172, USA

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:

  • Se speciation in food related products;
  • ICP-MS in Se evaluation;
  • Se speciation and ICP-MS detection

Summary

This chapter contains sections titled:

  • Introduction

  • Nutritional Aspects of Se Species

  • Present Trends in Analytical Methodology for Se Speciation in Food-Related Products

  • Applications Focusing the Se Enrichment Process in Plants and Yeast

  • Evaluation of Se Species in Food-Related Products

  • Conclusions and Future Trends

  • References