Metal Contamination of Food : Its Significance for Food Quality and Human Health.

Provides key information on metals in foods, how they get there, how they are measured and their significance to nutrition, safety, quality, legislation and other key areas. Also covered are advances in techniques available and requirements in the areas of food safety, quality, and analysis.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Reilly, Conor
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : John Wiley & Sons, 2007.
Edición:3rd ed.
Temas:
Food contamination.
Food > Analysis.
Metals > Analysis.
Aliments > Contamination.
Aliments > Analyse.
Métaux > Analyse.
Food > Analysis
Food contamination
Metals > Analysis
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Preface to the third edition; Preface to the second edition; Preface to the first edition; 1 Introduction; 2 Metals in food; 3 Metal analysis of food; 4 How metals get into food; 5 Metals in food and the law; 6 The persistent contaminants: lead, mercury, cadmium; 7 The packaging metals: aluminium and tin; 8 Transition metals: chromium, manganese, iron, cobalt, nickel, copper and molybdenum; 9 The other transition metals and zinc; 10 The metalloids: arsenic, antimony, selenium, tellurium and boron; 11 The new metal contaminants; 12 Barium, beryllium, thallium and the other metals
  • summing up.
  • GlossaryIndex.

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