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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Mineral Components in Foods (Paperback)
Loot Price: R2,058
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Mineral Components in Foods (Paperback)
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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
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