Description
Book SynopsisMineral 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.
Table of ContentsList of Contributors
Preface
Chapter 1 The importance of minerals in the human diet
Chapter 2 Dietary Intake of minerals
Chapter 3 Bioavailability of minerals in foods
Chapter 4 Human risk
Chapter 5 The oligoelements
Chapter 6 The toxic elements
Chapter 7 Geographical variation of land mineral composition
Chapter 8 Variation of food mineral content during industrial and culinary processing
Chapter 9 Speciation
Chapter 10 Atomic Absorption Spectrometry
Chapter 11 Elemental composition analysis of food by FAES and ICP-OES
Chapter 12 ICP-MS
Chapter 13 Application of electrochemical techniques
Chapter 14 X-ray
Chapter 15 Vibrational spectroscopy
Chapter 16 Ion chromatography
Chapter 17 Neutron Activation Analysis
Chapter 18 Speciation
Chapter 19 Drinking water
Chapter 20 Elemental composition in grapes and wine role
Chapter 21 Vegetables and fruits
Chapter 22 Cereals and pulses
Chapter 23 Bread and bakery products
Chapter 24 Edible fats and oils
Chapter 25 Elemental Composition of Sugar and Honey
Chapter 26 Meat
Chapter 27 Fish and seafood
Chapter 28 Milk and dairy products
Chapter 29 Mineral content of eggs
Chapter 30 Mineral content of seasonings, salt and vinegar
Chapter 31 Other foods of plant origin
Chapter 32 Baby foods
Chapter 33 Human milk
Index
