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Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues
| Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., 2011 |
| Descrizione fisica | 1 online resource (331 p.) |
| Disciplina | 543 |
| Altri autori (Persone) |
GuardiaMiguel de la
GarriguesSalvador |
| Collana | RSC green chemistry |
| Soggetto topico |
Chemistry, Analytic - Environmental aspects
Environmental chemistry - Industrial applications |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-84973-296-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | i-iv; v-viii; ix-xiv; 1-12.PDF.pdf; 13-43; 44-62; 63-106; 107-143; 144-167; 168-198; 199-223; 224-285; 286-301; 302-316 |
| Record Nr. | UNINA-9910457642303321 |
| Cambridge, : RSC Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues
| Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., 2011 |
| Descrizione fisica | 1 online resource (331 p.) |
| Disciplina | 543 |
| Altri autori (Persone) |
GuardiaMiguel de la
GarriguesSalvador |
| Collana | RSC green chemistry |
| Soggetto topico |
Chemistry, Analytic - Environmental aspects
Environmental chemistry - Industrial applications |
| ISBN | 1-84973-296-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | i-iv; v-viii; ix-xiv; 1-12.PDF.pdf; 13-43; 44-62; 63-106; 107-143; 144-167; 168-198; 199-223; 224-285; 286-301; 302-316 |
| Record Nr. | UNINA-9910781952203321 |
| Cambridge, : RSC Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues
| Challenges in green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia and Salvador Garrigues |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., 2011 |
| Descrizione fisica | 1 online resource (331 p.) |
| Disciplina | 543 |
| Altri autori (Persone) |
GuardiaMiguel de la
GarriguesSalvador |
| Collana | RSC green chemistry |
| Soggetto topico |
Chemistry, Analytic - Environmental aspects
Environmental chemistry - Industrial applications |
| ISBN | 1-84973-296-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | i-iv; v-viii; ix-xiv; 1-12.PDF.pdf; 13-43; 44-62; 63-106; 107-143; 144-167; 168-198; 199-223; 224-285; 286-301; 302-316 |
| Record Nr. | UNINA-9910822255603321 |
| Cambridge, : RSC Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia, Salvador Garrigues
| Handbook of green analytical chemistry [[electronic resource] /] / edited by Miguel de la Guardia, Salvador Garrigues |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, : John Wiley & Sons, 2012 |
| Descrizione fisica | 1 online resource (568 p.) |
| Disciplina | 543 |
| Altri autori (Persone) |
GuardiaM. de la (Miguel de la)
GarriguesSalvador |
| Soggetto topico |
Environmental chemistry - Industrial applications
Environmental chemistry |
| ISBN |
1-119-94094-X
1-280-59145-5 9786613621283 1-119-94072-9 1-119-94073-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Green Analytical Chemistry; Contents; List of Contributors; Preface; Section I: Concepts; 1 The Concept of Green Analytical Chemistry; 1.1 Green Analytical Chemistry in the frame of Green Chemistry; 1.2 Green Analytical Chemistry versus Analytical Chemistry; 1.3 The ethical compromise of sustainability; 1.4 The business opportunities of clean methods; 1.5 The attitudes of the scientific community; References; 2 Education in Green Analytical Chemistry; 2.1 The structure of the Analytical Chemistry paradigm; 2.2 The social perception of Analytical Chemistry
2.3 Teaching Analytical Chemistry2.4 Teaching Green Analytical Chemistry; 2.5 From the bench to the real world; 2.6 Making sustainable professionals for the future; References; 3 Green Analytical Laboratory Experiments; 3.1 Greening the university laboratories; 3.2 Green laboratory experiments; 3.2.1 Green methods for sample pretreatment; 3.2.2 Green separation using liquid-liquid, solid-phase and solventless extractions; 3.2.3 Green alternatives for chemical reactions; 3.2.4 Green spectroscopy; 3.3 The place of Green Analytical Chemistry in the future of our laboratories; References 4 Publishing in Green Analytical Chemistry4.1 A bibliometric study of the literature in Green Analytical Chemistry; 4.2 Milestones of the literature on Green Analytical Chemistry; 4.3 The need for powerful keywords; 4.4 A new attitude of authors faced with green parameters; 4.5 A proposal for editors and reviewers; 4.6 The future starts now; References; Section II: The Analytical Process; 5 Greening Sampling Techniques; 5.1 Greening analytical chemistry solutions for sampling; 5.2 New green approaches to reduce problems related to sample losses, sample contamination, transport and storage 5.2.1 Methods based on flow-through solid phase spectroscopy5.2.2 Methods based on hollow-fiber GC/HPLC/CE; 5.2.3 Methods based on the use of nanoparticles; 5.3 Greening analytical in-line systems; 5.4 In-field sampling; 5.5 Environmentally friendly sample stabilization; 5.6 Sampling for automatization; 5.7 Future possibilities in green sampling; References; 6 Direct Analysis of Samples; 6.1 Remote environmental sensing; 6.1.1 Synthetic Aperture Radar (SAR) images (satellite sensors); 6.1.2 Open-path spectroscopy; 6.1.3 Field-portable analyzers 6.2 Process monitoring: in-line, on-line and at-line measurements6.2.1 NIR spectroscopy; 6.2.2 Raman spectroscopy; 6.2.3 MIR spectroscopy; 6.2.4 Imaging technology and image analysis; 6.3 At-line non-destructive or quasi non-destructive measurements; 6.3.1 Photoacoustic Spectroscopy (PAS); 6.3.2 Ambient Mass Spectrometry (MS); 6.3.3 Solid sampling plasma sources; 6.3.4 Nuclear Magnetic Resonance (NMR); 6.3.5 X-ray spectroscopy; 6.3.6 Other surface analysis techniques; 6.4 New challenges in direct analysis; References; 7 Green Analytical Chemistry Approaches in Sample Preparation 7.1 About sample preparation |
| Record Nr. | UNINA-9910141317103321 |
| Chichester, West Sussex ; ; Hoboken, : John Wiley & Sons, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of mineral elements in food / / Miguel de la Guardia and Salvador Garrigues
| Handbook of mineral elements in food / / Miguel de la Guardia and Salvador Garrigues |
| Autore | Guardia M. de la (Miguel de la) |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (803 p.) |
| Disciplina | 664/.07 |
| Soggetto topico |
Food - Analysis
Food - Mineral content |
| ISBN |
1-118-65433-1
1-118-65431-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title 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
Abbreviations 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 2.3.4 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 3.1.3 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 4.2 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 4.5 Conclusions and future perspectives |
| Record Nr. | UNINA-9910140482403321 |
Guardia M. de la (Miguel de la)
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of mineral elements in food / / Miguel de la Guardia and Salvador Garrigues
| Handbook of mineral elements in food / / Miguel de la Guardia and Salvador Garrigues |
| Autore | Guardia M. de la (Miguel de la) |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (803 p.) |
| Disciplina | 664/.07 |
| Soggetto topico |
Food - Analysis
Food - Mineral content |
| ISBN |
1-118-65433-1
1-118-65431-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title 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
Abbreviations 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 2.3.4 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 3.1.3 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 4.2 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 4.5 Conclusions and future perspectives |
| Record Nr. | UNINA-9910819131403321 |
|
Guardia M. de la (Miguel de la)
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||