LEADER 05464nam 2200673 450 001 9910140482403321 005 20200520144314.0 010 $a1-118-65433-1 010 $a1-118-65431-5 035 $a(CKB)2670000000612443 035 $a(EBL)1895525 035 $a(SSID)ssj0001483446 035 $a(PQKBManifestationID)11979012 035 $a(PQKBTitleCode)TC0001483446 035 $a(PQKBWorkID)11427857 035 $a(PQKB)11097961 035 $a(MiAaPQ)EBC1895525 035 $a(DLC) 2014042282 035 $a(Au-PeEL)EBL1895525 035 $a(CaPaEBR)ebr11047019 035 $a(CaONFJC)MIL776689 035 $a(OCoLC)908080327 035 $a(PPN)225791668 035 $a(EXLCZ)992670000000612443 100 $a20150511h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of mineral elements in food /$fMiguel de la Guardia and Salvador Garrigues 210 1$aChichester, England :$cWiley Blackwell,$d2015. 210 4$d©2015 215 $a1 online resource (803 p.) 300 $aDescription based upon print version of record. 311 $a1-118-65434-X 311 $a1-118-65436-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aTitle Page; Copyright Page; Contents; List of contributors; Preface; Chapter 1 The importance of minerals in the human diet; 1.1 Historical aspects; 1.2 Types and metabolic function of mineral nutrients; 1.3 Essentiality and toxicological aspects; 1.4 Diagnosis of mineral status; 1.5 Food culture and mineral diet content; 1.6 Health consequences of human mineral malnutrition or excessive intake; 1.7 Minerals, health and ageing; 1.8 Foods or supplements as a source of minerals; 1.9 The effect of dietetic interventions on mineral status; 1.10 Current research and development; Acknowledgements 327 $aAbbreviations References; Chapter 2 Dietary intake of minerals; 2.1 Essential, trace and toxic elements in foods; 2.1.1 Iron; 2.1.2 Calcium; 2.1.3 Zinc; 2.1.4 Selenium; 2.1.5 Copper; 2.1.6 Magnesium; 2.2 Recommended daily intake; 2.2.1 Dietary recommendations for iron; 2.2.2 Dietary recommendations for calcium; 2.2.3 Dietary recommendations for zinc; 2.2.4 Dietary recommendations for selenium; 2.2.5 Dietary recommendations for copper; 2.2.6 Dietary recommendations for magnesium; 2.3 The presence of minerals in diets; 2.3.1 Dietary iron; 2.3.2 Dietary calcium; 2.3.3 Dietary zinc 327 $a2.3.4 Dietary selenium 2.3.5 Dietary copper; 2.3.6 Dietary magnesium; 2.4 Total content in complete diets; 2.5 New challenges: speciation; 2.5.1 Micronutrient interactions in food and bioavailability; 2.5.2 Current methods of processing: nutritional consequences; 2.5.3 Assessment of nutritional quality: optimization and food design; 2.5.4 A new paradigm for meeting human needs; Abbreviations; References; Chapter 3 Bioavailability of minerals in foods; 3.1 Bioavailability: concept, bioaccessibility and bioactivity; 3.1.1 Definitions; 3.1.2 Factors influencing bioavailability 327 $a3.1.3 Effect of processing on mineral bioavailability 3.2 Methods for evaluating mineral bioavailability; 3.2.1 In vivo bioavailability methods; 3.2.2 In vitro bioavailability methods; 3.3 Bioavailability of minerals of nutritional interest: Ca, Fe, Zn, Se; 3.3.1 Calcium; 3.3.2 Iron; 3.3.3 Zinc; 3.3.4 Selenium; 3.4 Bioavailability of minerals with toxicological risk: As, Hg, Cd, Pb; 3.4.1 Arsenic; 3.4.2 Mercury; 3.4.3 Cadmium; 3.4.4 Lead; Abbreviations; References; Chapter 4 Human risk assessment and regulatory framework for minerals in food; 4.1 Introduction 327 $a4.2 Dietary exposure and risk assessment of trace elements 4.2.1 Hazard identification and characterization; 4.2.2 Exposure assessment and risk characterization; 4.3 Human biomonitoring for risk assessment of metals; 4.3.1 Biomarker characterization; 4.3.2 Biomonitoring programmes and studies; 4.3.3 Risk characterization using biomonitoring; 4.4 Risk management and regulatory framework; 4.4.1 Legislative framework and regulated levels in food; 4.4.2 Monitoring, sampling and methods of analysis; 4.4.3 The European Community's Rapid Alert System for Food and Feed 327 $a4.5 Conclusions and future perspectives 330 $aMineral 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 606 $aFood$xAnalysis$vHandbooks, manuals, etc 606 $aFood$xMineral content$vHandbooks, manuals, etc 615 0$aFood$xAnalysis 615 0$aFood$xMineral content 676 $a664/.07 700 $aGuardia$b M. de la$g(Miguel de la),$0905228 702 $aGarrigues$b Salvador 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910140482403321 996 $aHandbook of mineral elements in food$92172415 997 $aUNINA