Mineral Components in Foods (Chemical & Functional Properties of Food Components)

Cover......Page 1
Mineral Components in Foods......Page 4
©......Page 5
Preface......Page 6
Editors......Page 10
List of Contributors......Page 12
Table of Contents......Page 14
1.1 INTRODUCTION......Page 16
1.2 SAMPLING AND SAMPLE PROCESSING......Page 18
1.3 METHODS OF FINAL DETERMINATION......Page 25
ABBREVIATIONS......Page 40
REFERENCES......Page 41
2.1 INTRODUCTION......Page 48
2.3 INSTRUMENTAL APPROACHES......Page 49
2.4 SAMPLE PREPARATION APPROACHES......Page 55
2.5 QUALITY ASSURANCE......Page 61
REFERENCES......Page 62
3.1 INTRODUCTION......Page 66
3.2 PROBLEM OF RELIABILITY OF ANALYTICAL RESULTS......Page 68
3.3 REQUIREMENTS FOR METHODS OF ANALYSIS......Page 70
3.4 CERTIFIED REFERENCE MATERIALS (CRMs)......Page 75
3.5 PROFICIENCY TESTING......Page 77
3.6 ACCREDITATION OF LABORATORIES......Page 79
3.7 GEMS/FOOD PROGRAM (FOOD CONTAMINATION MONITORING)......Page 81
REFERENCES......Page 82
4 Chemometric Techniques in Analytical Evaluation of Food Quality......Page 84
4.1 INTRODUCTION......Page 85
4.2.1 MEAT......Page 86
4.2.2 FISH......Page 87
4.2.3 SEAFOOD......Page 88
4.2.4 MILK AND DAIRY PRODUCTS......Page 97
4.2.5 RICE......Page 98
4.2.6 VEGETABLES......Page 100
4.2.7 MARKET BASKET FOOD ITEMS......Page 104
4.2.8 HONEY......Page 105
4.2.9 TEA......Page 108
4.2.10 COFFEE......Page 111
4.2.11 MUSHROOMS......Page 113
4.2.13 SWEETS......Page 115
4.2.14 ALCOHOLIC BEVERAGES......Page 118
4.2.15 WINE PRODUCTS......Page 126
SUMMARY......Page 127
REFERENCES......Page 129
5.1 INTRODUCTION......Page 138
5.2 INTERACTIONS BETWEEN MINERALS AND DIETARY COMPONENTS......Page 142
5.3 MINERALS IN FOOD PROCESSING......Page 151
5.5 EFFECTS OF STORAGE AND PROCESSING ON THE MINERAL COMPONENTS IN FOODS......Page 157
5.7 BIOCHEMICAL AND TOXIC PROPERTIES OF ALUMINUM, ARSENIC, CADMIUM, MERCURY, AND LEAD......Page 159
5.8 SOME OTHER INTERACTIONS OF TOXIC ELEMENTS......Page 170
REFERENCES......Page 173
6 Mineral Components in Foods of Animal Origin and in Honey......Page 178
6.1 INTRODUCTION......Page 179
6.2 MACRONUTRIENTS IN FOOD......Page 180
6.3 MICRONUTRIENTS IN FOOD......Page 189
6.4 “POSSIBLY ESSENTIAL” MICRONUTRIENTS IN FOOD......Page 210
6.5 NONTOXIC, NONESSENTIAL METALS......Page 211
6.6 TOXIC METALS......Page 217
6.7 OTHER ELEMENTS......Page 228
REFERENCES......Page 238
7 Mineral Components in Food Crops, Beverages, Luxury Food, Spices, and Dietary Food......Page 246
7.1 INTRODUCTION......Page 247
7.2 MACRONUTRIENTS IN FOOD......Page 248
7.3 MICRONUTRIENTS IN FOOD......Page 262
7.4 POSSIBLY ESSENTIAL MICRONUTRIENTS IN FOOD......Page 287
7.5 NONTOXIC AND NONESSENTIAL METALS......Page 288
7.6 TOXIC METALS......Page 296
7.7 OTHER ELEMENTS......Page 298
REFERENCES......Page 331
8.1 INTRODUCTION......Page 338
8.2 ALUMINUM......Page 339
8.4 BORON......Page 341
8.6 CADMIUM......Page 342
8.8 COPPER......Page 343
8.9 IRON......Page 344
8.10 LEAD......Page 345
8.13 MANGANESE......Page 347
8.16 SODIUM......Page 348
REFERENCES......Page 349
9.1 INTRODUCTION AND REGULATION......Page 354
9.2 HEAVY METALS IN PLASTIC PACKAG INGMATERIALS......Page 356
9.3 HEAVY METALS IN PRINTING INKS FOR FOOD PACKAGING APPLICATIONS......Page 359
9.4 HEAVY METALS IN PAPER, PAPERBOARD AND RECYCLED PAPER FOR FOOD PACKAGING APPLICATIONS......Page 360
9.5 METALLIC AND OTHER FOOD CONTACT MATERIALS......Page 362
9.6 CONCLUSIONS......Page 368
REFERENCES......Page 369
10 Pollutants in Food — Metals and Metalloids......Page 378
10.2 SOIL AS A SOURCE OF METALS AND METALLOIDS IN FOOD......Page 379
10.4 CONTAMINATION OF FOOD FROM PROCESSING EQUIPMENT......Page 380
10.5 LEAD CONTAMINATION OF FOOD AND BEVERAGES......Page 381
10.6 MERCURY CONTAMINATION OF FOOD AND BEVERAGES......Page 384
10.7 CADMIUM CONTAMINATION OF FOOD AND BEVERAGES......Page 385
10.8 ARSENIC CONTAMINATION OF FOOD AND BEVERAGES......Page 387
10.9 COPPER CONTAMINATION OF FOOD AND BEVERAGES......Page 389
10.10 ZINC CONTAMINATION OF FOOD AND BEVERAGES......Page 391
10.11 TIN CONTAMINATION OF FOOD AND BEVERAGES......Page 393
10.12 ALUMINUM CONTAMINATION OF FOOD AND BEVERAGES......Page 395
REFERENCES......Page 397
11.1 INTRODUCTION......Page 404
11.2 SOURCES OF RADIOACTIVITY......Page 406
11.3 ENVIRONMENTAL TRANSFERS AND EXPOSURE PATHWAYS......Page 409
11.4 RADIOACTIVITY IN TERRESTRIAL FOOD......Page 414
11.5 RADIOACTIVITY IN AQUATIC FOOD......Page 417
11.6 MONITORING AND SURVEILLANCE......Page 419
11.7 ASSESSMENT OF RADIATION DOSES TOC ONSUMERS......Page 420
11.8 CONCLUSION......Page 422
REFERENCES......Page 423
12.1 INTRODUCTION......Page 428
12.2 APPROACHES FOR ESTIMATING DIETARY EXPOSURE......Page 430
12.3 DIETARY EXPOSURE AND RISK......Page 432
12.4 CHEMICAL CONTAMINANTS AND EXPOSURE......Page 435
12.5 DISCUSSION AND CONCLUSIONS......Page 440
REFERENCES......Page 442
13.1 INTRODUCTION......Page 448
13.2 METAL CONTENT OF DIETARY SUPPLEMENTS......Page 449
13.3 CONTRIBUTION TO DAILY INTAKE: COMMON HERBAL SUPPLEMENTS......Page 457
13.4 CONSIDERATIONS FOR RISK ASSESSMENT AND REGULATION......Page 458
REFERENCES......Page 460
Index......Page 462
Back......Page 482