Calcium: Chemistry, Analysis, Function and Effects

Calcium's importance in health and disease is clear when listing its multiple roles in the body, this edited volume will pool knowledge across scientific disciplines in a way that increases its applicability to a wide range of audiences and fills the gap identified in providing comprehensive synopses of food substances.
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