Trace Minerals in Foods

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

List of contents

Preface -- Contributors -- 1. Problems in Mineral Nutrition: A Global Perspective -- John G. Reinhold -- 2. Minerals: Their Chemistry and Fate in Food -- Fergus M. Clydesdale -- 3. Calcium, Phosphorus, and Fluoride -- Herta Spencer and Lois Kramer -- 4. Magnesium -- Ruth Schwartz -- 5. Iron -- Donald B. Thompson -- 6. Zinc -- Kenneth T. Smith -- 7. Chromium -- Richard A. Anderson -- 8. Iodine 249 -- Jean A. T. Pennington -- 9. Tin and Aluminum -- Janet L. Greger -- 10. Selenium -- April C. Mason -- 11. The Ultratrace Elements -- Forrest H. Nielsen -- 12. Isotopic Tracer Methodology: Potential in Mineral Nutrition -- Connie Weaver -- Index.

About the author

Smith\, K.

Summary

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

Product details

• Authors: K Smith, K. Smith, Kenneth T. Smith
• Assisted by: Kenneth T. Smith (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 31.12.2019
• EAN: 9780367403362
• ISBN: 978-0-367-40336-2
• No. of pages: 675
• Series: Food Science and Technology
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Genetics, genetic engineering; TECHNOLOGY & ENGINEERING / Mechanical, TECHNOLOGY & ENGINEERING / Electrical, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General