Vitamins In Foods: Analysis, Bioavailability, and Stability, 1st Edition (e-Book) book cover

Vitamins In Foods

Analysis, Bioavailability, and Stability, 1st Edition

By George F.M. Ball

CRC Press

824 pages

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pub: 2005-11-01
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Description

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

Table of Contents

Properties of Vitamins. Nutritional Aspects of Vitamins. Intestinal Absorption and Bioavailability of Vitamins: Introduction. Vitamin A: Retinoids and the Provitamin A Carotenoids. Vitamin D. Vitamin E. Vitamin K.Thiamin (Vitamin B1). Flavins: Riboflavin, FMN, and FAD (Vitamin B2). Niacin. Vitamin B6. Pantothenic Acid. Biotin. Folate. Vitamin B12 (Cobalamins). Vitamin C. Analysis of Vitamins. Analytical Considerations. Extraction Techniques for the Water-Soluble Vitamins. Microbiological Methods for the Determination of B-Group Vitamins. Physicochemical Analytical Techniques (Excluding HPLC). Determination of the Fat-Soluble Vitamins by HPLC. Determination of Water-Soluble Vitamins by HPLC. Biospecific Methods for Some of the B-Group Vitamins. Summarized Appraisal of Analytical Techniques. Index.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science