The Determination of Chemical Elements in Food (eBook, PDF)

Applications for Atomic and Mass Spectrometry
Redaktion: Caroli, Sergio

• Format: PDF

Produktbeschreibung

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: * 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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 752
• Erscheinungstermin: 28. Juni 2008
• Englisch
• ISBN-13: 9780470140994
• Artikelnr.: 37290582

Autorenporträt

Sergio Caroli, PHD, is a Research Director at the Department of Foodand Animal Safety, Istituto Superiore di SanitÓ (National Institute of Health), Rome, and Honorary Professor at the E÷tv÷s Lorßnd University of Budapest.

Inhaltsangabe

Preface. Contributors. SECTION 1: FUNDAMENTALS AND METHOD DEVELOPMENT. 1.
Improvement in Pretreatment and Analysis with Spectrometric Methods: A
Typical Application to Routine Analysis.(K. Boutakhrit, F. Bolle, J.M.
Degroodt, and L. Goeyens) 2. Solubilization: Trends of Development in
Analytical Atomic Spectrometry for Elemental Food Analysis. (Henryk
Matusiewicz) 3. Chemical Elements in Food and the Role of Atomic and Mass
Spectrometry. Advantages and Drawbacks of the Determination of Selected
Trace Elements in Foodstuffs by Atomic Absorption Spectrometry. (Lars
Jorhem and Joakim Engman) 4. High-Resolution Continuum Source AAs and its
Application to Food Analysis. (Bernhard Welz, Daniel L. G. Borges, and Uwe
Heitmann) 5. Determining the Geographical Origin of Foods: Considerations
when Designing Experimental Protocols and Choosing Analytical Approaches.
(John Lewis and Simon Hird) 6. Methods Validation for Food Analysis:
Concepts and Use of Statistical Techniques. (Joris Van Loco) 7.
Demonstration of Measurement Capabilities by Means of Interlaboratory
Comparison Schemes for Trace Element Analysis in Food. (Yetunde Aregbe,
Piotr Robouch, and Thomas Prohaska) SECTION 2: SELECTED APPLICATIONS. 8.
Applications of Inductively Coupled Plasma Mass Spectrometry to Trace
Element research and Control. (Francesco Cubadda) 9. Danish Monitoring
System for Foods 1998-2003. Content of As, Cd, Hg, Ni, Pb, and Se and
Dietary Inake by Children and Adults. (Erik H. Larsen, Inge Rokkjar, and
Tue Christensen) 10. Trace Elements in the Total Diet Typical of Northern
Italy. (M. Bettinelli, S. Spezia, A. Gatti, A. Ronchi, C. Minoia, C. Roggi,
and G. Turconi) 11. Car Catalytic Converters and the Contamination of Food
by Platinum-Group Elements. (Chiara Frazzoli, Roberta Cammarone, and Sergio
Caroli) 12. Arsenic and Other Potentially Toxic Trace Elements in Rice.
(Chiara Frazzoli, Marilena D'Amato, Sergio Caroli, and Gyula Zaray) 13.
Total Analysis and Distribution of Trace Elements in Human, Cow, and
Formula Milk. (Rafael R. de la Flor St. Remy, Maria Luisa Fernandez
Sanchez, and Alfredo Sanz-Medel) 14. Use of Spectrochemical Methods for the
Determination of Metals in Fish and Other Seafood in Louisiana. (Joseph
Sneddon) 15. Essential and Potentially Toxic Chemical Elements in
Beverages. (Patricia Smichowksi and Daniel A. Batistoni) SECTION 3:
SPECIATION ANALYSIS. 16. Species-Specific Determination of
Metal(loid)-containing Food Additive sand Contaminants by Chromatography
with ICP-MS Detection. (A. Polatajko, B. Bouyssiere, and J.Szpunar) 17.
Elemental Speciation in Human Milk and Substitute Food for Newborns.
(bernahrd Michalke, Maria Luisa Fernancez Sanchez, and Alfredo Sanz-Medel)
18. Measurement of Total Arsenic and Arsenic Species in Seafood By Q
ICP-MS. (William A. Maher, Jason Kiry, and Frank Krikowa) 19. Sample
Preparation Prior to As- and Se-Speciation. (Mihaly Dernovics and Peter
Fodor) 20. Measurement of Total Se and Se Species in Seafood by Quadrupole
Inductively Coupled Plasma Mass Spectrometry, Electrothermal Atomization
Atomic Absorption Spectrometry, and High-Performance Liquid Chromatography
Inductively Coupled Plasma Mass Spectrometry. (William A. Maher and Frank
Kirkowa) 21. Application of ICP-MS for the Evaluation of Se Species in Food
Related Products and in Dietary Supplements. (Katarzyna Wrobel, Kaximierz
Wrobel, and Joseph A. Caruso) 22. Determination of Hg Species in Seafood.
(Petra Krystek and Rob Ritsema) Author Index. Subject Index.