1st Edition

Trace Minerals in Foods

By K. Smith Copyright 1988
    675 Pages
    by CRC Press

    675 Pages
    by CRC Press

    Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

    Preface -- Contributors -- 1. Problems in Mineral Nutrition: A Global Perspective -- John G. Reinhold -- 2. Minerals: Their Chemistry and Fate in Food -- Fergus M. Clydesdale -- 3. Calcium, Phosphorus, and Fluoride -- Herta Spencer and Lois Kramer -- 4. Magnesium -- Ruth Schwartz -- 5. Iron -- Donald B. Thompson -- 6. Zinc -- Kenneth T. Smith -- 7. Chromium -- Richard A. Anderson -- 8. Iodine 249 -- Jean A. T. Pennington -- 9. Tin and Aluminum -- Janet L. Greger -- 10. Selenium -- April C. Mason -- 11. The Ultratrace Elements -- Forrest H. Nielsen -- 12. Isotopic Tracer Methodology: Potential in Mineral Nutrition -- Connie Weaver -- Index.

    Biography

    Smith\, K.