Metal Contamination of Food: Its Significance for Food Quality and Human Health, 3rd Edition
Preface to the second edition.
Preface to the first edition.
PART I: THE METALS WE CONSUME:.
Introduction; Ash; The metals in food; Chemical properties of the metals; Representative and transition metals; Distribution of the metals in the environment; Metals in human tissue; Metals in soil; Metals in food; Metal analysis of food; How metals get into food; Metals in food and the law..
PART II: THE INDIVIDUAL METALS:.
The persistent contaminants: lead, mercury, cadmium; The packaging metals: aluminium and tin; Transition metals: chromium, manganese, iron, cobalt, nickel, copper, molybdenum; The other transition metals and zinc; The metalloids: arsenic, antimony, selenium, tellurium and boron; The new metal contaminants; The radioactive metals; Radioisotopes; The catalytic metals; The electronic metals; Germanium; Tantalum; Caesium; Barium, beryllium, thallium and the other metals - summing up; Bismuth; Lithium; Zirconium; Cerium and the other rare earth elements; The remaining metals: summing up.
"Libraries will be anxoius to have this comprehensive text on their shelves... well presented and lucid throughout. It is a worthy successor to the previous editions." Les Ebdon, British Journal of Nutrition, November 2003
"Ein Standartwerk der angelsächsischen Lteratur, das eine weite Verbreitung verdient und in die Grundausstattung der Bibliotheken gehort." H Klostermeyer, European Food Research and Technology, May 2003.
Translation: "A standard work on anglo-saxon literature that deserves extensive
circulationand belongs on the shelves at every library."
'a well balanced and valuable reference for any health professional interested in the role of metals in health, for the food industry or any academic library.'
* fully up-to-date and international in the approach taken
* subject of wide concern in nutrition, food safety, product formulation and quality
* author has many years experience teaching and researching in the area