The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

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  • Published: Aug 24, 2007
  • Author: Sergio Caroli
  • ISBN: 978-0-471687-84-9
  • Format: Hardcover
  • Extent: 733 pages
  • Click here to buy the book
  • Channels: HPLC / Base Peak / Atomic
thumbnail image: The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

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.

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