E-Book, Englisch, 480 Seiten
Szefer / Nriagu Mineral Components in Foods
Erscheinungsjahr 2006
ISBN: 978-1-4200-0398-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 480 Seiten
Reihe: Chemical & Functional Properties of Food Components
ISBN: 978-1-4200-0398-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of the endocrine, kidney, liver, cardiovascular, and skeletal system. It has become crucial that food chemists understand the origin, function, bioavailability, and interactions of mineral components in food.
Mineral Components in Foods presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in different raw materials and products, as well as acquired during processing, packaging, and handling. With contributions written by some of the foremost food researchers in the world, this book considers the analysis of mineral components in food, the recent advancements in analytical techniques including statistical multivariate approaches to confirm authenticity based on mineral composition, and the quality control practices that ensure consistent and accurate data. The functional role of a number of minerals is addressed along with the effects of their deficiency or excess on the body, their interactions with other minerals, and their changes during storage and processing. Specifically, the authors examine mineral distribution in certain animal and plant products including confections, honey, wine and beer. A considerable portion of the book is devoted to the contamination of foods and food supplements by metals, metalloids and radionuclides, from packaging containers as well as a variety of environmental pathways.
With numerous tables and figures clearly expressing a wealth of detailed data, Mineral Components in Foods provides food chemists, quality control professionals, nutritionists, and students in these fields with an invaluable resource to the current research on the role of minerals in food quality and food contaminants.
Zielgruppe
Food chemists, nutritional and environmental scientists, graduate students in these areas
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Mineral Components in Food - Analytical Implications, M. Biziuk and J. Kuczynska
Speciation of Mineral Components in Food-Analytical Implications, A. Polatajko and J. Szpunar
Criteria of Evaluation of Food Elements Analysis Data, B. Szteke
Chemometric Techniques in Analytical Evaluation of Food Quality, P. Szefer
Functional Role of Some Minerals in Foods, M. Nabrzyski
Mineral Components in Foods of Animal Origin and in Honey, P. Szefer and M. Grembecka
Mineral Components in Food Crops, Beverages, Luxury Food, Spices, and Dietary Food, P. Szefer and M. Grembecka
Elemental Content of Wines, S. M. Galani-Nikolakaki and N. G. Kallithrakas-Kontos
Heavy Metals in Food from Packaging, M. Enrique Conti
Pollutants in Food - Metals and Metalloids, C. Reilly
Pollutants in Food - Radionuclides, Z. Ould-Dada
Assessment of Exposure to Chemical Pollutants in Food and Water, P. J. Peterson
Metal Contamination of Dietary Supplements, M. J. Slotnick and J. O. Nriagu
