Mineral Components in Foods (Chemical and Functional Properties of Food Components Series) - Image 1

£65.18

CRC Press Mineral Components in Foods (Chemical and Functional Properties of Food Components Series)

Name: https://tosheroon.com/uk/1138569615
Brand: CRC Press
Price: 63.0 GBP
Availability: InStock

Low Fat

Price History & Forecast

Last 29 days • 29 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 29 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £65 (17 days, 58.6%)

Price range: £63 - £65

Price levels: 2 different prices over 29 days

Description

Product Description 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 the endocrine, kidney, liver, cardiovascular, and skeletal system. It has become crucial that food chemists understand the origin, function, bioavailability, and interactions of mineral components in food. Mineral Components in Foods 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 acquired during processing, packaging, and handling. With contributions written by some of the foremost food researchers in the world, this book considers the analysis of mineral components in food, the recent advancements in analytical techniques including statistical multivariate approaches to confirm authenticity based on mineral composition, and the quality control practices that ensure consistent and accurate data. The functional role of a number of minerals is addressed along with the effects of their deficiency or excess on the body, their interactions with other minerals, and their changes during storage and processing. Specifically, the authors examine mineral distribution in certain animal and plant products including confections, honey, wine and beer. A considerable portion of the book is devoted to the contamination of foods and food supplements by metals, metalloids and radionuclides, from packaging containers as well as a variety of environmental pathways. With numerous tables and figures clearly expressing a wealth of detailed data, Mineral Components in Foods provides food chemists, quality control professionals, nutritionists, and students in these fields with an invaluable resource to t About the Author Szefer, Piotr; Nriagu, Jerome O.

Product Specifications

Brand: CRC Press
Format: Hardcover
ASIN: 0849322340
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 29 November 2019
Listed Since: 26 January 2007

Barcode

No barcode data available

CRC Press Mineral Components in Foods (Chemical and Functional Properties of Food Components Series)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Chemical and Functional Properties of Food Components

Clinical Nutrition of the Essential Trace Elements and Minerals: The Guide for Health Professionals (Nutrition and Health)

Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)

Minerals in Foods: Bioactivity, Metabolism, Nutrition

Handbook of Minerals as Nutritional Supplements (Modern Nutrition Science)

Methods of Analysis of Food Components and Additives: 15 (Chemical & Functional Properties of Food Components)

Drinking Water Minerals and Mineral Balance: Importance, Health Significance, Safety Precautions

Functional Foods: Biochemical and Processing Aspects, Volume 1 (Functional Foods & Nutraceuticals Series)

Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards

Phenolic Compounds in Food: Characterization and Analysis (Food Analysis & Properties)

Food Fortification: Trends and Technologies

Toxins and Other Harmful Compounds in Foods (Chemical & Functional Properties of Food Components)

The Technology of Vitamins in Food

Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

CRC Press - Development and Uses of Biofortified Agricultural Products

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)

Functional Foods

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)

Recent Advances in Trace Elements

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients (Food Biotechnology Series)

Handbook of Analysis of Active Compounds in Functional Foods