Salvador Garrigues – författare

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another.

The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.

Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another.

The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.

Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

The emerging field of green analytical chemistry is concerned with the development of analytical procedures that minimize consumption of hazardous reagents and solvents, and maximize safety for operators and the environment.  In recent years there have been significant developments in methodological and technological tools to prevent and reduce the deleterious effects of analytical activities; key strategies include recycling, replacement, reduction and detoxification of reagents and solvents.

The Handbook of Green Analytical Chemistry provides a comprehensive overview of the present state and recent developments in green chemical analysis. A series of detailed chapters, written by international specialists in the field, discuss the fundamental principles of green analytical chemistry and present a catalogue of tools for developing environmentally friendly analytical techniques.

Topics covered include:

This advanced handbook is a practical resource for experienced analytical chemists who are interested in implementing green approaches in their work.

The emerging field of green analytical chemistry is concerned with the development of analytical procedures that minimize consumption of hazardous reagents and solvents, and maximize safety for operators and the environment.  In recent years there have been significant developments in methodological and technological tools to prevent and reduce the deleterious effects of analytical activities; key strategies include recycling, replacement, reduction and detoxification of reagents and solvents.

The Handbook of Green Analytical Chemistry provides a comprehensive overview of the present state and recent developments in green chemical analysis. A series of detailed chapters, written by international specialists in the field, discuss the fundamental principles of green analytical chemistry and present a catalogue of tools for developing environmentally friendly analytical techniques.

Topics covered include:

This advanced handbook is a practical resource for experienced analytical chemists who are interested in implementing green approaches in their work.

Analytical techniques are employed every day in both, industry and academia. The concept of green analytical chemistry involves making analytical chemistry safer for operators, more sustainable for the environment and more economical. Improvements in the availability of renewable feedstocks, miniaturization, automated technology, and chemical recycling, make this a vibrant field of research.

This new edition of Challenges in Green Analytical Chemistry presents an overview of the latest tools and techniques for improving safety and sustainability in analytical chemistry. Covering topics including solvent selection, miniaturization and metrics for the evaluation of greenness, this book is a useful resource for researchers and application laboratories interested in reducing the risks and environmental impacts of analytical methods.

Analytical techniques are employed every day in both, industry and academia. The concept of green analytical chemistry involves making analytical chemistry safer for operators, more sustainable for the environment and more economical. Improvements in the availability of renewable feedstocks, miniaturization, automated technology, and chemical recycling, make this a vibrant field of research.

This new edition of Challenges in Green Analytical Chemistry presents an overview of the latest tools and techniques for improving safety and sustainability in analytical chemistry. Covering topics including solvent selection, miniaturization and metrics for the evaluation of greenness, this book is a useful resource for researchers and application laboratories interested in reducing the risks and environmental impacts of analytical methods.