Caroli, Sergio
The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry
Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering:
- Fundamentals and method development, selected applications, and speciation analysis
- Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry
- Applications to foods of animal origin and applications to foods of vegetable origin
- Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses
- Applicable laws and regulations at the national and international levels
This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
Nyckelord: TECHNOLOGY & ENGINEERING / Food Science TEC012000
- Författare
- Caroli, Sergio
- Utgivare
- John Wiley and Sons, Inc.
- Utgivningsår
- 2007
- Språk
- en
- Utgåva
- 1
- Sidantal
- 624 sidor
- Kategorier
- Trädgård, Jordbruk, Gårdsbruk
- Teknologi, energi, trafik
- Format
- E-bok
- eISBN (PDF)
- 9780470140994
- Tryckt ISBN
- 9780471687849