Calcium : Chemistry, Analysis, Function and Effects

Written by experts Bridges intellectual divides and useful for students and advanced practitioners or specialists. Each chapter has: An Abstract, Key Facts (areas of focus explained for the lay person), Definitions of words and terms and Summary points Experienced leading Editor in Chief-from arguably one of the foremost Universities in the world Holistic in its coverage: wide range of topics and areas International experts as contributors In-depth analysis and discourse at all levels Consistent style and level of coverage from novice to expert Well illustrated: at least 6 tables, figures and diagrams per chapter A "one-stop-shopping" approach to everything you need to know about the scientific basis and application of key components of food and nutrition. Chemists will use the information to identify applications in translational science, to identify new methods of analysis. Food scientists will use this information to expand their knowledge base on the structure and analysis of food related compounds, to determine what strategies and treatments to adopt if the compounds are toxic, to speculate on novel food substances. Nutritionists will use this book to gain a greater holistic understanding of individual components Also relevant for Analytical scientists, Toxicologists, Practicing heath care workers, Teachers and lecturers