The Determination of Chemical Elements in Food
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This book highlights the role played by atomic and mass spectrometry (with particular reference to atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry) in supporting and promoting research and control of foodstuffs and food commodities as regards both essential and potentially toxic chemical elements. The multinational chapter authors overview the progress made so far in this field and emphasize the problems that would require further investment and development in the public and private sectors. The chapters are subdivided into three main sections: Fundamentals and method development, Selected applications, and Speciation analysis, where the various topics are approached in a holistic manner so as to be of interest to the widest readership.
State-of-the-art tools and applicationsfor food safety and food science research
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:
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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
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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.
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.