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.

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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 Sanità (National Institute of Health), Rome, and Honorary Professor at the Eötvös Loránd 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.