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.
