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Informationen zum Autor Szefer, Piotr; Nriagu, Jerome O. Klappentext 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 and figures clearly expressing a wealth of detailed data on the chemometric evaluation of foods! functional effects of excesses and deficiencies! contamination by metals and radionuclides! and analytical techniques! this book provides food chemists! quality control professionals! and graduate students with an invaluable resource to the current research on the role of minerals in food quality and food contaminants. Zusammenfassung 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 Inhaltsverzeichnis 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
