State–of–the–art tools and applications for food safety and food science research!

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use atomic spectroscopy and mass spectrometry 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

Contents

Section 1: Fundamentals and Method Development

1. Improvement in Pretreatment and Analysis with Spectrometric Methods: A Typical Application to Routine Analysis
2. Solubilization: Trends of Development in Analytical Atomic Spectrometry for Elemental Food Analysis
3. Chemical Elements in Food and the Role of Atomic and Mass Spectrometry. Advantages and Drawbacks of the Determination of Selected Trace Elements in Foodstuffs by Atomic Absorption Spectrometry
4. High-Resolution Continuum Source AAs and its Application to Food Analysis
5. Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches
6. Methods Validation for Food Analysis: Concepts and Use of Statistical Techniques
7. Demonstration of Measurement Capabilities by Means of Interlaboratory Comparison Schemes for Trace Element Analysis in Food

Section 2: Selected Applications

8. Applications of Inductively Coupled Plasma Mass Spectrometry to Trace Element research and Control
9. Danish Monitoring System for Foods 1998-2003. Content of As, Cd, Hg, Ni, Pb, and Se and Dietary Inake by Children and Adults
10. Trace Elements in the Total Diet Typical of Northern Italy
11. Car Catalytic Converters and the Contamination of Food by Platinum-Group Elements
12. Arsenic and Other Potentially Toxic Trace Elements in Rice
13. Total Analysis and Distribution of Trace Elements in Human, Cow, and Formula Milk
14. Use of Spectrochemical Methods for the Determination of Metals in Fish and Other Seafood in Louisiana
15. Essential and Potentially Toxic Chemical Elements in Beverages

Section 3: Speciation Analysis

16. Species-Specific Determination of Metal(loid)-containing Food Additive sand Contaminants by Chromatography with ICP-MS Detection
17. Elemental Speciation in Human Milk and Substitute Food for Newborns
18. Measurement of Total Arsenic and Arsenic Species in Seafood By Q ICP-MS
19. Sample Preparation Prior to As- and Se-Speciation
20. Measurement of Total Se and Se Species in Seafood by Quadrupole Inductively Coupled Plasma Mass Spectrometry, Electrothermal Atomization Atomic Absorption Spectrometry, and High-Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry
21. Application of ICP-MS for the Evaluation of Se Species in Food Related Products and in Dietary Supplements
22. Determination of Hg Species in Seafood

Index

click here to see books of related interest