1. Trace Element Speciation in Food

  1. Visakh P. M.,
  2. Sabu Thomas,
  3. Laura B. Iturriaga and
  4. Pablo Daniel Ribotta
  1. Paula Berton1,2,
  2. Estefania M. Martinis1,2 and
  3. Rodolfo G. Wuilloud1,2

Published Online: 12 MAR 2013

DOI: 10.1002/9781118659083.ch8

Advances in Food Science and Technology

Advances in Food Science and Technology

How to Cite

Berton, P., Martinis, E. M. and Wuilloud, R. G. (2013) Trace Element Speciation in Food, in Advances in Food Science and Technology (eds V. P. M., S. Thomas, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118659083.ch8

Author Information

  1. 1

    National Council for Scientific and Technical Research (CONICET), Argentina

  2. 2

    Analytical Chemistry Research and Development Group (QUIANID), Institute of Basic Sciences, National University of Cuyo, Mendoza, Argentina

Publication History

  1. Published Online: 12 MAR 2013
  2. Published Print: 4 MAR 2013

ISBN Information

Print ISBN: 9781118121023

Online ISBN: 9781118659083

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Keywords:

  • Elemental speciation;
  • food processing;
  • element bioavailability;
  • essential elements;
  • toxic elemental species;
  • functional food;
  • analytical methods

Summary

This chapter contains sections titled:

  • Introduction

  • Implications of Toxic Elements Speciation for Food Safety

  • Elemental Species and Its Impact on the Nutritional Value of Food

  • Elemental Species in Food Processing

  • Potential Functional Food Derived from Health Benefits of Elemental Species

  • Analytical Methods for Food Elemental Speciation Analysis

  • Conclusions