Mineral Components in Foods

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