Handbook of Mineral Elements in Food (PDF)

Mineral 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. By identifying and analysing these elements, it is
possible to evaluate them for their specific health-giving
properties, and conversely, to isolate their less desirable
properties with a view to reducing or removing them altogether from
some foods. The analysis of mineral elements requires a number of
different techniques - some methods may be suitable for one
food type yet completely unsuited to another.

The Handbook of Mineral Elements in Food is the first
book to bring together the analytical techniques, the regulatory
and legislative framework, and the widest possible range of food
types into one comprehensive handbook for food scientists and
technologists. Much of the book is based on the authors' own
data, most of which is previously unpublished, making the
Handbook of Mineral Elements in Food a vital and
up-to-the-minute reference for food scientists in industry and
academia alike. Analytical chemists, nutritionists and food policy
makers will also find it an invaluable resource.

Showcasing contributions from international researchers, and
constituting a major resource for our future understanding of the
topic, the Handbook of Mineral Elements in Food is an
essential reference and should be found wherever food science and
technology are researched and taught.