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Mineral Components in Foods
DOI link for Mineral Components in Foods
Mineral Components in Foods book
Mineral Components in Foods
DOI link for Mineral Components in Foods
Mineral Components in Foods book
Edited ByPiotr Szefer, Jerome O. Nriagu
Edition 1st Edition
First Published 2006
eBook Published 29 November 2006
Pub. Location Boca Raton
Imprint CRC Press
Pages 480
eBook ISBN 9780429122576
Subjects Bioscience, Food Science & Technology
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Szefer, P., & Nriagu, J.O. (Eds.). (2006). Mineral Components in Foods (1st ed.). CRC Press. https://doi.org/10.1201/9781420003987
ABSTRACT
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. 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 th
TABLE OF CONTENTS
chapter 1|31 pages
Mineral Components in Food – Analytical Implications
ByMarek Biziuk, Joanna Kuczyṅska
chapter 2|18 pages
Speciation of Mineral Components in Food - Analytical Implications
ByAleksandra Polatajko, Joanna Szpunar
chapter |67 pages
Mineral Components in Foods of Animal Origin and in Honey
ByPiotr Szefer, Małgorzata Grembecka
chapter 7|92 pages
Mineral Components in Food Crops, Beverages, Luxury Food, Spices, and Dietary Food
ByPiotr Szefer, Małgorzata Grembecka
chapter 8|16 pages
Elemental Content of Wines
BySmaragdi M. Galani-Nikolakaki, Nikolaos G. Kallithrakas-Kontos
chapter 12|20 pages
Assessment of Exposure to Chemical Pollutants in Food and Water
ByPeter J. Peterson
chapter 13|14 pages
Metal Contamination of Dietary Supplements
ByMelissa J. Slotnick, Jerome O. Nriagu
