LEADER 04876nam 2200637 a 450 001 9910143968603321 005 20170815123045.0 010 $a1-281-00221-6 010 $a9786611002213 010 $a0-470-14100-X 010 $a0-470-14099-2 035 $a(CKB)1000000000376156 035 $a(EBL)315159 035 $a(OCoLC)630529346 035 $a(SSID)ssj0000293772 035 $a(PQKBManifestationID)11277983 035 $a(PQKBTitleCode)TC0000293772 035 $a(PQKBWorkID)10273704 035 $a(PQKB)11621136 035 $a(MiAaPQ)EBC315159 035 $a(EXLCZ)991000000000376156 100 $a20061120d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe determination of chemical elements in food$b[electronic resource] $eapplications for atomic and mass spectrometry /$fSergio Caroli 210 $aHoboken, N.J. $cWiley-Interscience$d2007 215 $a1 online resource (751 p.) 300 $aDescription based upon print version of record. 311 $a0-471-68784-7 320 $aIncludes bibliographical references and indexes. 327 $aTHE DETERMINATION OF CHEMICAL ELEMENTS IN FOOD; CONTENTS; Preface; Contributors; SECTION 1 FUNDAMENTALS AND METHOD DEVELOPMENT; 1 Improvement in Pretreatment and Analysis with Spectrometric Methods: A Typical Application to Routine Analysis; 2 Solubilization: Trends of Development in Analytical Atomic Spectrometry for Elemental Food Analysis; 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 327 $a4 High-Resolution Continuum Source AAS and its Application to Food Analysis5 Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches; 6 Method Validation for Food Analysis: Concepts and Use of Statistical Techniques; 7 Demonstration of Measurement Capabilities by Means of Interlaboratory Comparison Schemes for Trace Element Analysis in Food; SECTION 2 SELECTED APPLICATIONS; 8 Applications of Inductively Coupled Plasma Mass Spectrometry to Trace Element Research and Control 327 $a9 Danish Monitoring System for Foods 1998-2003. Content of As, Cd, Hg, Ni, Pb, and Se and Dietary Intake by Children and Adults10 Trace Elements in the Total Diet Typical of Northern Italy; 11 Car Catalytic Converters and the Contamination of Food by Platinum-Group Elements; 12 Arsenic and Other Potentially Toxic Trace Elements in Rice; 13 Total Analysis and Distribution of Trace Elements in Human, Cow, and Formula Milk; 14 Use of Spectrochemical Methods for the Determination of Metals in Fish and other Seafood in Louisiana; 15 Essential and Potentially Toxic Chemical Elements in Beverages 327 $aSECTION 3 SPECIATION ANALYSIS16 Species-Specific Determination of Metal(loid)-Containing Food Additives and Contaminants by Chromatography with ICP-MS Detection; 17 Elemental Speciation in Human Milk and Substitute Food for Newborns; 18 Measurement of Total Arsenic and Arsenic Species in Seafood By Q ICP-MS; 19 Sample Preparation Prior to As- and Se-Speciation 327 $a20 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 Spectrometry21 Application of ICP-MS for the Evaluation of Se Species in Food Related Products and in Dietary Supplements; 22 Determination of Hg Species in Seafood; Author Index; Subject Index 330 $aState-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 innova 606 $aFood$xAnalysis 606 $aMass spectrometry 606 $aAtomic spectroscopy 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aMass spectrometry. 615 0$aAtomic spectroscopy. 676 $a664.00154365 676 $a664.07 701 $aCaroli$b Sergio$f1943-$0502045 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143968603321 996 $aThe determination of chemical elements in food$91926064 997 $aUNINA