Mineral Components in Foods (repost)

This book presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in different raw materials and products, as well as those acquired during processing, packaging, and handling.

This book provides food chemists, quality control professionals, nutritionists, and students in these fields with an invaluable resource to the current research on the role of minerals in food quality and food contaminants.

An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies.
Conversely, there is an established link between excess intake of mineral components and diseases of the endocrine, kidney, liver, cardiovascular, and skeletal system. It is crucial that food chemists understand the origin, function, bioavailability, and interactions of mineral components in food.
Features
• Presents the functional role and health consequences of excessive or deficient dietary exposure to trace elements
• Examines the risk of toxicity from excessive intake of food supplements
• Explores recent advancements in analytical techniques and the quality control practices that ensure consistent and accurate data
• Considers contamination by metals and metalloids, from packaging containers as well as environmental sources
• Stresses the bioaccumulation of radionuclides in foods
• Specifies mineral distribution in certain animal and plant products including confections, honey, wine, and beer
• Contains more than sixty illustrations (mainly two-segment figures) and numerous tables allowing clear rapid assimilation of detailed data