George F. M. Ball

Vitamins in Foods

Analysis, Bioavailability, and Stability

• Gebundenes Buch

Produktbeschreibung

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first section discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed, including the development of suitable analytical methods. The second section describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. It includes discussion of vitamin stability from post-harvest handling to meal preparation.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Routledge
• Seitenzahl: 820
• Erscheinungstermin: 1. November 2005
• Englisch
• Abmessung: 240mm x 161mm x 48mm
• Gewicht: 1381g
• ISBN-13: 9781574448047
• ISBN-10: 1574448048
• Artikelnr.: 21762944

Autorenporträt

George F.M. Ball

Inhaltsangabe

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.