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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 |
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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. | UNISA-996218167403316 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Metal contamination of food : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food : 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 |
9786610199280
9781280199288 1280199288 9780470709375 0470709375 9780470995099 0470995092 9780470995105 0470995106 9781405123358 1405123354 |
| 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-9910820033303321 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
