The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry - Hardcover

Über die Autorin bzw. den Autor

Sergio Caroli, PHD, is a Research Director at the Department of Foodand Animal Safety, Istituto Superiore di Sanità (National Institute of Health), Rome, and Honorary Professor at the Eötvös Loránd University of Budapest.

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State 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 innovations in instrumentation and techniques, covering:

• Fundamentals and method development, selected applications, and speciation analysis

• Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry

• Applications to foods of animal origin and applications to foods of vegetable origin

• Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses

• Applicable laws and regulations at the national and international levels

This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.

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State–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 innovations in instrumentation and techniques, covering:

• Fundamentals and method development, selected applications, and speciation analysis

• Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry

• Applications to foods of animal origin and applications to foods of vegetable origin

• Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses

• Applicable laws and regulations at the national and international levels

This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.