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Mass spectrometry and nutrition research / / edited by Laurent B. Fay and Martin Kussmann
| Mass spectrometry and nutrition research / / edited by Laurent B. Fay and Martin Kussmann |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, c2010 |
| Descrizione fisica | 1 online resource (361 p.) |
| Disciplina | 543.65 |
| Altri autori (Persone) |
FayLaurent B (Laurent Bernard)
KussmannMartin |
| Collana | RSC food analysis monographs |
| Soggetto topico |
Biomolecules - Analysis
Food - Analysis Mass spectrometry Nutrition - Research |
| ISBN | 1-84973-092-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Mass Spectrometry Technologies / Laurent B. Fay and Martin Kussmann -- Mass Spectrometry for Food Analysis: The Example of Fat Soluble Vitamins A and K / Gregory G. Dolnikowski -- Mass Spectrometry for the Analysis of Milk Oligosaccharides / Daniel Kolarich and Nicolle H. Packer -- Mass Spectrometry in Protein, Peptide and Amino Acid Analysis / Claudio Corradini, Lisa Elviri and Antonella Cavazza -- Lipidomics and Metabolomics of Dietary Lipid Peroxidation / Arnis Kuksis -- Mass Spectrometry in Phytonutrient Research / Jean-Luc Wolfender, Aude Violette and Laurent B. Fay -- Addressing the Health Beneficial Aspects of Nutrition; The Example of the Obesity Epidemic / Maria Lankinen and Matej Oresic -- Mass Spectrometry, Diet and Cardiovascular Disease: What will They Mean for Food? / J. Bruce German -- Nutrition and Immunity / Martin Kussmann -- Mass Spectrometry, Nutrition and Protein Turnover / Michael Affolter. |
| Record Nr. | UNINA-9910828288703321 |
| Cambridge, : Royal Society of Chemistry, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Mass spectrometry of natural substances in foods [[electronic resource] /] / Fred A. Mellon, Ron Self, James R. Startin
| Mass spectrometry of natural substances in foods [[electronic resource] /] / Fred A. Mellon, Ron Self, James R. Startin |
| Autore | Mellon Fred |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, c2000 |
| Descrizione fisica | 1 online resource (313 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
SelfRon
StartinJames R |
| Collana | RSC food analysis monographs |
| Soggetto topico |
Food - Analysis
Food - Composition Mass spectrometry |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-84755-129-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854045716-FX001-1; BK9780854045716-FP001; BK9780854045716-FP005; BK9780854045716-FP007; BK9780854045716-FP011; BK9780854045716-00001; BK9780854045716-00033; BK9780854045716-00055; BK9780854045716-00093; BK9780854045716-00170; BK9780854045716-00192; BK9780854045716-00213; BK9780854045716-00225; BK9780854045716-00244; BK9780854045716-00273; BK9780854045716-00283; BK9780854045716-00291 |
| Record Nr. | UNINA-9910455124803321 |
Mellon Fred
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| Cambridge, : Royal Society of Chemistry, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Mass spectrometry of natural substances in foods / / Fred A. Mellon, Ron Self, James R. Startin
| Mass spectrometry of natural substances in foods / / Fred A. Mellon, Ron Self, James R. Startin |
| Autore | Mellon Fred |
| Pubbl/distr/stampa | Cambridge : , : Royal Society of Chemistry, , 2000 |
| Descrizione fisica | 1 online resource (xii, 299 pages) : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
SelfRon
StartinJames R |
| Collana | RSC food analysis monographs |
| Soggetto topico |
Food - Analysis
Food - Composition Mass spectrometry |
| ISBN | 1-84755-129-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to principles and practice of mass spectrometry Introduction to organic mass spectrometric data Food flavourings and taints Bioactive non-nutrients in foods Amino acids, peptides and proteins Lipids Sugars and carbohydrates Quantification and metabolism of inorganic nutrients Analysis and metabolism of vitamins in foods Stable isotope studies of organic macronutrient metabolism Pyrolysis mass spectrometry of foods |
| Record Nr. | UNINA-9910778314003321 |
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Mellon Fred
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| Cambridge : , : Royal Society of Chemistry, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Mass spectrometry of natural substances in foods / / Fred A. Mellon, Ron Self, James R. Startin
| Mass spectrometry of natural substances in foods / / Fred A. Mellon, Ron Self, James R. Startin |
| Autore | Mellon Fred |
| Pubbl/distr/stampa | Cambridge : , : Royal Society of Chemistry, , 2000 |
| Descrizione fisica | 1 online resource (xii, 299 pages) : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
SelfRon
StartinJames R |
| Collana | RSC food analysis monographs |
| Soggetto topico |
Food - Analysis
Food - Composition Mass spectrometry |
| ISBN | 1-84755-129-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to principles and practice of mass spectrometry Introduction to organic mass spectrometric data Food flavourings and taints Bioactive non-nutrients in foods Amino acids, peptides and proteins Lipids Sugars and carbohydrates Quantification and metabolism of inorganic nutrients Analysis and metabolism of vitamins in foods Stable isotope studies of organic macronutrient metabolism Pyrolysis mass spectrometry of foods |
| Record Nr. | UNINA-9910825535403321 |
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Mellon Fred
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| Cambridge : , : Royal Society of Chemistry, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Matens meglere : Kontroll, kvalitet og kunnskap i den industrielle matens tid / / Håkon B. Stokland [and three others], editors
| Matens meglere : Kontroll, kvalitet og kunnskap i den industrielle matens tid / / Håkon B. Stokland [and three others], editors |
| Pubbl/distr/stampa | Oslo, Norway : , : Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing), , 2022 |
| Descrizione fisica | 1 online resource (296 pages) |
| Disciplina | 664.07 |
| Soggetto topico |
Food industry and trade - Quality control
Food - Analysis |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | nor |
| Altri titoli varianti | Matens meglere |
| Record Nr. | UNINA-9910547687103321 |
| Oslo, Norway : , : Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing), , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Materials science and engineering in food product development / / edited by Wing-Fu Lai
| Materials science and engineering in food product development / / edited by Wing-Fu Lai |
| Pubbl/distr/stampa | Hoboken, NJ : , : John Wiley & Sons, , [2023] |
| Descrizione fisica | 1 online resource (433 pages) |
| Disciplina | 664.07 |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Analysis Food - Composition Food science |
| ISBN |
1-119-86059-8
1-119-86036-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Materials Science and Engineering in Food Product Development -- Contents -- About the Editor -- List of Contributors -- Preface -- List of Abbreviations -- 1 Overview of Different Materials Used in Food Production -- 1.1 Introduction -- 1.2 Advanced Materials Engineering for Food Product Development -- 1.2.1 Microstructured and Nanostructured Materials -- 1.2.2 Preparation Methods -- 1.2.2.1 Spray-Drying Technique -- 1.2.2.2 Electrospinning Technique -- 1.2.2.3 Coacervation Technique -- 1.2.2.4 Emulsion Technique -- 1.2.2.5 Ionic Gelation Technique -- 1.2.2.6 Liposome Formulations -- 1.3 Encapsulation of Food Ingredients for Food Product Development -- 1.3.1 Encapsulation Based on Polysaccharides -- 1.3.1.1 Chitosan -- 1.3.1.2 Starch -- 1.3.1.3 Alginate -- 1.3.1.4 Carrageenans -- 1.3.2 Encapsulation Based on Liposomes -- 1.3.3 Encapsulation Based on Proteins -- 1.4 Food Packaging Approach for Food Product Development -- 1.4.1 Polysaccharide-Based Food Packaging -- 1.4.1.1 Chitosan -- 1.4.1.2 Alginate -- 1.4.1.3 Starch -- 1.4.2 Protein-Based Food Packaging -- 1.4.2.1 Gelatin -- 1.4.2.2 Casein -- 1.5 Hydrogel Structures and Their Efficiency in Food Development -- 1.6 Conclusion -- Glossary -- References -- 2 Introduction to Food Properties and Techniques in Food Product Development -- 2.1 Introduction -- 2.2 Structural Impact on Properties -- 2.2.1 Food Materials Science -- 2.2.2 Food Matrix -- 2.2.3 Food Characterization and Study Standardization -- 2.3 Food Consumer Demands -- 2.4 Food Properties to Be Improved -- 2.4.1 Introduction to Food Properties -- 2.4.2 Functional Ingredients and Health Properties -- 2.4.3 Physiochemical and Sensory Properties -- 2.4.4 Physical Properties -- 2.4.5 Food Stability -- 2.4.6 Kinetic Properties -- 2.5 Food Materials Synthesis Techniques -- 2.5.1 Food Formulation -- 2.5.2 Food Processing.
2.5.3 3D Printing -- 2.6 Concluding Remarks -- Glossary -- References -- 3 Basic Concepts of Bulk Rheology in Food Emulsions -- 3.1 Introduction -- 3.2 Emulsification Process -- 3.3 Rheology of Continuous Phase -- 3.4 Rheology of Emulsions -- 3.5 Microstructure -- 3.6 Destabilization Mechanisms -- 3.7 Concluding Remarks -- Acknowledgments -- Glossary -- References -- 4 Understanding Interfacial Rheology in Food Emulsions -- 4.1 Introduction -- 4.2 Interfacial Engineering of Food Emulsifiers -- 4.3 Rheological Techniques for the Characterization of Interfacial Films -- 4.3.1 Interfacial Dilatational Rheology -- 4.3.1.1 Oscillating Droplet Techniques -- 4.3.1.2 Trough Methods -- 4.3.2 Interfacial Shear Rheology -- 4.3.2.1 Du Noüy Ring Tool -- 4.3.2.2 Bicone Tool -- 4.3.2.3 DWR Tool -- 4.3.2.4 Magnetic Rods Based Tools -- 4.3.3 Comparison Between Interfacial Dilatational and Shear Rheology -- 4.4 Concluding Remarks and Future Perspectives -- Acknowledgments -- Glossary -- References -- 5 Overview of Types of Materials Used for Food Component Encapsulation -- 5.1 Introduction -- 5.2 Major Techniques Used for Food Component Encapsulation -- 5.3 Materials Used as Carrier Source for Encapsulation -- 5.4 Protein-Based Carriers -- 5.4.1 Soy Proteins -- 5.4.2 Cereal Proteins -- 5.4.3 Egg Proteins -- 5.4.4 Pulse Proteins -- 5.4.5 Silk Proteins -- 5.4.6 Meat Proteins -- 5.4.6.1 Milk Proteins -- 5.5 Carbohydrate-Based Carriers -- 5.5.1 Agar -- 5.5.2 Starch -- 5.5.3 Cellulose and Its Derivatives -- 5.5.4 Pectin -- 5.5.5 Gums -- 5.5.6 Chitin and Chitosan -- 5.5.7 Alginate -- 5.5.8 Carrageenan -- 5.5.9 Dextran -- 5.5.10 Cyclodextrins -- 5.6 Lipid-Based Carrier -- 5.6.1 Emulsions -- 5.6.2 Liposomes -- 5.6.3 Solid Lipid Nanoparticles (SLN) -- 5.6.4 Nanostructured Lipid Carriers (NLC) -- 5.7 Roles Played by Materials in Food Component Encapsulation. 5.8 Improved Dispersibility -- 5.9 Addition of Inhibitors -- 5.10 Reducing the Interactions -- 5.11 Control of Light Scattering and Absorption -- 5.12 Increased Bioavailability -- 5.13 Controlled or Targeted Release -- 5.14 Conclusions -- Glossary -- Reference -- 6 Design and Use of Microcarriers for the Delivery of Nutraceuticals -- 6.1 Introduction -- 6.2 Protection Against Environmental Conditions -- 6.3 Controlled Release by Responsive Carrier Material -- 6.4 Active Enhancement of M& -- Ns' Bioavailability Through Microencapsulation -- 6.5 Conclusion -- Glossary -- Reference -- 7 Design and Use of Lipid-Based Systems for Food Component Encapsulation -- 7.1 Introduction -- 7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation -- 7.2.1 Nanoemulsions -- 7.2.2 Liposome -- 7.2.3 Solid Lipid Nanoparticles -- 7.2.4 Nanostructured Lipid Carriers -- 7.3 Mechanism of Action of Encapsulated Food Components -- 7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems -- 7.4.1 Essential Oils -- 7.4.2 Antioxidants -- 7.4.3 Natural Colorants -- 7.4.4 Flavors -- 7.4.5 Vitamins -- 7.4.6 Probiotics -- 7.4.7 Fatty Acids -- 7.5 Conclusion and Future Perspectives -- Glossary -- Reference -- 8 Working Principles and Use of Gelatin for Food Component Encapsulation -- 8.1 Introduction -- 8.2 Why Use Gelatin in Encapsulation Technology? -- 8.3 Techniques for Food Encapsulation Using Gelatin -- 8.3.1 Coacervation -- 8.3.2 Extrusion -- 8.3.3 Fluid-Bed Coating System -- 8.3.4 Spray Drying -- 8.4 Microencapsulation Using Gelatin -- 8.5 Nanoencapsulation of Food Components Using Gelatin -- 8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components -- 8.7 Conclusion -- Glossary -- Reference -- 9 Working Principles and Use of Chitosan for Food Component Encapsulation -- 9.1 Introduction -- 9.2 Encapsulation Technologies. 9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix -- 9.3.1 Encapsulation of Vitamins and Omega Fatty Acids -- 9.3.2 Encapsulation of Peptides and Proteins -- 9.3.3 Encapsulation of Probiotics, Prebiotics, and Enzymes -- 9.3.4 Encapsulation of Essential Oils -- 9.3.5 Encapsulation of Phenolic Compounds -- 9.3.6 Encapsulation of Carotenoids -- 9.4 Potential Applications of Microencapsulated Materials in Food Packaging -- 9.4.1 3D Food Printing -- 9.4.2 Spinning Technology -- 9.5 Market for Chitosan Uses in Food Application -- 9.6 Concluding Remarks -- Glossary -- Reference -- 10 Design and Use of Hydrogels for Food Component Encapsulation -- 10.1 Introduction -- 10.2 Classification of Hydrogels -- 10.3 Hydrogel Formation -- 10.4 Recent Advances in Hydrogel Development -- 10.4.1 3D Printed Hydrogels -- 10.4.2 Superabsorbent Hybrid Hydrogels -- 10.4.3 Conducting Polymer Hydrogels -- 10.5 Retention and Release Properties -- 10.6 Applications of Hydrogels in Food Production -- 10.6.1 Encapsulation of Bioactive Compounds -- 10.6.2 Encapsulation of Fats and Oils -- 10.7 Conclusions -- Glossary -- References -- 11 Optimization of Pasting and Textural Properties of Food Products -- 11.1 Introduction -- 11.2 Physical and Chemical Modification of Starch Structures -- 11.3 Manipulation of Starch Properties Using Hydrocolloids -- 11.4 Enzymatic Modification of Starch Properties -- 11.5 Use of Starch Modification in Food Production -- 11.6 Concluding Remarks -- Glossary -- References -- 12 Phase Change Materials in Food Dryers -- 12.1 Introduction -- 12.2 Phase Change Materials and Their Properties -- 12.2.1 Basic Mechanism -- 12.2.2 Classification -- 12.2.2.1 Based on Melting Temperature -- 12.2.2.2 Based on the Mode of Phase Change -- 12.2.2.3 Based on Chemical Composition -- 12.2.3 Key Properties -- 12.2.3.1 Thermal Properties. 12.2.3.2 Physical Properties -- 12.2.3.3 Kinetic and Chemical Properties -- 12.3 Potential of PCMs in Food Drying -- 12.3.1 Energy Potential of the Upgrade -- 12.3.2 Economy of PCM Integration -- 12.3.3 Safety Concerns Related to Food and PCMs -- 12.4 Current Status of Utilizing PCMs for Food Drying -- 12.5 Recommendation for Optimization of PCM for Use in Solar Dryers -- 12.5.1 Thermal Conductivity -- 12.5.2 Long-Term Stability -- 12.5.3 Environmental Impact -- 12.6 Concluding Remarks and Future Perspectives -- Glossary -- References -- 13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security -- 13.1 Overview -- 13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial -- 13.2.1 Halloysite as Nanofillers in Packaging Matrix -- 13.2.2 Halloysite as Nano-Carrier in Active Packaging Systems -- 13.2.3 Halloysite as a Colorimetric Indicator in Intelligent Packaging Systems -- 13.2.4 Halloysite in Food Coatings, Capsules, and Fibrous Films -- 13.2.5 Halloysite in Plant and Animal Agriculture -- 13.3 Toxicity and Migration Associated with Halloysite -- 13.4 Future Perspectives -- 13.5 Conclusive Remarks -- Glossary -- References -- 14 Electrospinning Technologies for Encapsulation of Probiotics -- 14.1 Introduction -- 14.2 Major Methods for Encapsulation of Probiotics -- 14.2.1 Freeze Drying -- 14.2.2 Spray Drying -- 14.2.3 Electrospinning -- 14.2.4 Our Approach to Encapsulate L. Rhamnosus CRD11 by Electrospinning -- 14.2.4.1 Determining the Viability and Properties of Encapsulated L. Rhamnosus -- 14.2.4.2 Determining the Effect of Prebiotics on the Electrospinning of L. Rhamnosus -- 14.2.5 Comparisons of Electrospinning with Other Encapsulation Methods -- 14.3 Conclusions -- Glossary -- References -- 15 Three-Dimensional Printing in Food Manufacturing and Mechanics -- 15.1 Introduction -- 15.2 Print Process. 15.3 Material Preparation. |
| Record Nr. | UNINA-9910726301103321 |
| Hoboken, NJ : , : John Wiley & Sons, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Measurement Food
| Measurement Food |
| Pubbl/distr/stampa | [Amsterdam], : Elsevier, 2021- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Analysis
Food - Composition Aliments - Analyse Alimentos - Análisis Alimentos - Composición |
| Soggetto genere / forma |
Periodical
Revistas Periodicals Periodicals. Périodiques. |
| ISSN | 2772-2759 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Measurement: food |
| Record Nr. | UNISA-996453749103316 |
| [Amsterdam], : Elsevier, 2021- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Measurement Food
| Measurement Food |
| Pubbl/distr/stampa | [Oxford] : , : Elsevier Ltd., , [2021]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food Analysis
Nutritive Value Food - Analysis Food - Composition Aliments - Analyse Alimentos - Análisis Alimentos - Composición |
| Soggetto genere / forma |
Periodical
Revistas Periodicals Periodicals. Périodiques. |
| ISSN | 2772-2759 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food |
| Record Nr. | UNINA-9910482910803321 |
| [Oxford] : , : Elsevier Ltd., , [2021]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Measurement of antioxidant activity & capacity : recent trends and applications / / editors, Resat Apak, Esra Capanoglu, Fereidoon Shahidi
| Measurement of antioxidant activity & capacity : recent trends and applications / / editors, Resat Apak, Esra Capanoglu, Fereidoon Shahidi |
| Pubbl/distr/stampa | Newark : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (338 pages) |
| Disciplina | 664.07 |
| Collana | Functional Food Science and Technology Series. |
| Soggetto topico |
Food - Analysis
Antioxidants |
| ISBN |
1-119-13537-0
1-119-13536-2 1-119-13538-9 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270895903321 |
| Newark : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNINA-9910143505703321 |
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Reilly Conor
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| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Food - Analysis
(330)
- Food - Composition (93)
- Food Analysis (38)
- Food industry and trade (30)
- Nutrition (30)