Conor Reilly

Metal Contamination of Food (eBook, PDF)

Its Significance for Food Quality and Human Health

• Format: PDF

Produktbeschreibung

Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume.

In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included.

The third edition of Metal Contamination of Food is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught should

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Produktdetails

• Verlag: For Dummies
• Erscheinungstermin: 8. Mai 2008
• Englisch
• ISBN-13: 9780470995099
• Artikelnr.: 38202837

Autorenporträt

Conor Reilly is Emeritus Professor of Public Health at the Queensland University of Technology, Brisbane, Australia, and also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, UK.

Inhaltsangabe

Preface tp the third edition. Preface to the second edition. Preface to the first edition. PART I: THE METALS WE CONSUME:. Introduction
Ash
The metals in food
Chemical properties of the metals
Representative and transition metals
Distribution of the metals in the environment
Metals in human tissue
Metals in soil
Metals in food
Metal analysis of food
How metals get into food
Metals in food and the law.. PART II: THE INDIVIDUAL METALS:. The persistent contaminants: lead, mercury, cadmium
The packaging metals: aluminium and tin
Transition metals: chromium, manganese, iron, cobalt, nickel, copper, molybdenum
The other transition metals and zinc
The metalloids: arsenic, antimony, selenium, tellurium and boron
The new metal contaminants
The radioactive metals
Radioisotopes
The catalytic metals
The electronic metals
Germanium
Tantalum
Caesium
Barium, beryllium, thallium and the other metals - summing up
Bismuth
Lithium
Zirconium
Cerium and the other rare earth elements
The remaining metals: summing up. Glossary. Index.