Mineral Components in Foods / Edition 1

by Piotr Szefer, Jerome O. Nriagu

Overview

Mineral Components of Food presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants in different raw materials and products including animal and plant products, honey, sweets, and wine, as well as from processing, packaging, and handling. With numerous tables clearly

Product Details

ISBN-13:	9780367453336
Publisher:	CRC Press
Publication date:	12/02/2019
Series:	Chemical and Functional Properties of Food Components Series
Pages:	480
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Szefer, Piotr; Nriagu, Jerome O.

Table of Contents

Mineral Components in Food - Analytical Implications, Speciation of Mineral Components in Food-Analytical Implications, Criteria of Evaluation of Food Elements Analysis Data, Chemometric Techniques in Analytical Evaluation of Food Quality, Functional Role of Some Minerals in Foods, Mineral Components in Foods of Animal Origin and in Honey, Mineral Components in Food Crops, Beverages, Luxury Food, Spices, and Dietary Food, Elemental Content of Wines, Heavy Metals in Food from Packaging, Pollutants in Food - Metals and Metalloids, Pollutants in Food - Radionuclides, Assessment of Exposure to Chemical Pollutants in Food and Water, Metal Contamination of Dietary Supplements