{"product_id":"handbook-of-mineral-elements-in-food-isbn-9781118654361","title":"Handbook of Mineral Elements in Food","description":"\u003cp\u003eMineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another.\u003c\/p\u003e \u003cp\u003eThe \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.\u003c\/p\u003e \u003cp\u003eShowcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e is an essential reference and should be found wherever food science and technology are researched and taught.\u003c\/p\u003e  \u003cp\u003eList of Contributors\u003cbr\u003e \u003cbr\u003e Preface\u003cbr\u003e \u003cbr\u003e Chapter 1 The importance of minerals in the human diet\u003cbr\u003e \u003cbr\u003e Chapter 2 Dietary Intake of minerals\u003cbr\u003e \u003cbr\u003e Chapter 3 Bioavailability of minerals in foods\u003cbr\u003e \u003cbr\u003e Chapter 4 Human risk\u003cbr\u003e \u003cbr\u003e Chapter 5 The oligoelements\u003cbr\u003e \u003cbr\u003e Chapter 6 The toxic elements\u003cbr\u003e \u003cbr\u003e Chapter 7 Geographical variation of land mineral composition\u003cbr\u003e \u003cbr\u003e Chapter 8 Variation of food mineral content during industrial and culinary processing\u003cbr\u003e \u003cbr\u003e Chapter 9 Speciation\u003cbr\u003e \u003cbr\u003e Chapter 10 Atomic Absorption Spectrometry\u003cbr\u003e \u003cbr\u003e Chapter 11 Elemental composition analysis of food by FAES and ICP-OES\u003cbr\u003e \u003cbr\u003e Chapter 12 ICP-MS\u003cbr\u003e \u003cbr\u003e Chapter 13 Application of electrochemical techniques\u003cbr\u003e \u003cbr\u003e Chapter 14 X-ray\u003cbr\u003e \u003cbr\u003e Chapter 15 Vibrational spectroscopy\u003cbr\u003e \u003cbr\u003e Chapter 16 Ion chromatography\u003cbr\u003e \u003cbr\u003e Chapter 17 Neutron Activation Analysis\u003cbr\u003e \u003cbr\u003e Chapter 18 Speciation\u003cbr\u003e \u003cbr\u003e Chapter 19 Drinking water\u003cbr\u003e \u003cbr\u003e Chapter 20 Elemental composition in grapes and wine role\u003cbr\u003e \u003cbr\u003e Chapter 21 Vegetables and fruits\u003cbr\u003e \u003cbr\u003e Chapter 22 Cereals and pulses\u003cbr\u003e \u003cbr\u003e Chapter 23 Bread and bakery products\u003cbr\u003e \u003cbr\u003e Chapter 24 Edible fats and oils\u003cbr\u003e \u003cbr\u003e Chapter 25 Elemental Composition of Sugar and Honey\u003cbr\u003e \u003cbr\u003e Chapter 26 Meat\u003cbr\u003e \u003cbr\u003e Chapter 27 Fish and seafood\u003cbr\u003e \u003cbr\u003e Chapter 28 Milk and dairy products\u003cbr\u003e \u003cbr\u003e Chapter 29 Mineral content of eggs\u003cbr\u003e \u003cbr\u003e Chapter 30 Mineral content of seasonings, salt and vinegar\u003cbr\u003e \u003cbr\u003e Chapter 31 Other foods of plant origin\u003cbr\u003e \u003cbr\u003e Chapter 32 Baby foods\u003cbr\u003e \u003cbr\u003e Chapter 33 Human milk\u003cbr\u003e \u003cbr\u003e Index\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMiguel de la Guardia\u003c\/b\u003e is, since 1991, Professor of Analytical Chemistry at the University of Valencia (Spain), having published numerous papers in the area of Analytical Chemistry related to sample preparation, automation, atomic and molecular spectroscopy and chromatography.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSalvador Garrigues\u003c\/b\u003e, is Professor of Analytical Chemistry at the University of Valencia (Spain) since 2006, being developed his research about sample preparation and, mainly, in the field of vibrational spectroscopy applied to the quantitative analysis, combined with automation and the use of chemometrics.\u003c\/p\u003e \u003cp\u003eTheir research group has contributed to the development of \u003ci\u003eGreen Analytical Chemistry\u003c\/i\u003e and participated in different research projects focused on food characterization and food safety, also for authentication of Protected Designation of Origin (PDO) foods.\u003c\/p\u003e  \u003cp\u003eMineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another.\u003c\/p\u003e \u003cp\u003eThe \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.\u003c\/p\u003e \u003cp\u003eShowcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the \u003ci\u003eHandbook of Mineral Elements in Food\u003c\/i\u003e is an essential reference and should be found wherever food science and technology are researched and taught.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989336801509,"sku":"NP9781118654361","price":381.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118654361.jpg?v=1761783718","url":"https:\/\/k12savings.com\/products\/handbook-of-mineral-elements-in-food-isbn-9781118654361","provider":"K12savings","version":"1.0","type":"link"}