01881nam a2200217Ia 4500 CTU_133234 210402s9999 xx 000 0 und d 2429000 664.07 D479 The determination of chemical elements in food : applications for atomic and mass spectrometry Edited by Sergio Caroli Hoboken, N.J. Wiley-Interscience 2007 This volume, made up of 22 chapters, describes the use of atomic spectroscopy and mass spectrometry in food analysis. Particular emphasis is given to atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry. Progress in the field is detailed, with discussion of problems that necessitate more development. Specific topics cover fundamental aspects and method development, the quantification of chemical elements in food matrices, legal provisions, the development of instrumental spectrometric techniques, the hyphenation of spectrometric equipment with chromatographic instrumentation, and the adoption of quality schemes with the use of reference materials and proficiency testing schemes. The book is aimed at scientists in food laboratories in the public and private sectors and academia, and members of regulatory bodies that deal with food safety. Contributors are an international group of scientists in chemistry, food quality, public health, and other fields. Both subject and author indexes are provided. Caroli is associated with the Department of Food and Animal Safety at the National Institute of Health in Rome Food,Mass spectrometry,Atomic spectroscopy,Thực phẩm Analysis,Sự phân tích Duy Bằng Trung tâm Học liệu Trường Đại học Cần Thơ