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Vitamins in foods : analysis, bioavailability, and stability

Author: G F M Ball
Publisher: Boca Raton, FL : Taylor & Francis, 2006.
Series: Food science and technology (Taylor & Francis), 156.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:

Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Ball, G.F.M.
Vitamins in foods.
Boca Raton, FL : Taylor & Francis, 2006
(DLC) 2005049926
(OCoLC)60605292
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: G F M Ball
ISBN: 1420026976 9781420026979 1574448048 9781574448047
OCLC Number: 67989327
Description: 1 online resource (785 pages) : illustrations.
Contents: PART I: PROPERTIES OF VITAMINS Nutritional Aspects of Vitamins * Definition and Classification of Vitamins * Nutritional Vitamin Deficiency * Vitamin Requirements * Vitamin Enhancement of Foods * Stability of Vitamins * References Intestinal Absorption and Bioavailability of Vitamins: Introduction * General Principles of Solute Translocation * Intestinal Absorption * Bioavailability * References Vitamin A: Retinoids and the Provitamin A Carotenoids * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Vitamin A in Foods * Intestinal Absorption, Metabolism, and Transport * Bioavailability * b-Carotene Supplementation Vitamin D * Background * Chemical Structure, Biopotency, and Physiochemical Properties * Vitamin D in Foods * Intestinal Absorption, Transport, and Metabolism * Bioavailability * References Vitamin E * Background * Chemical Structure, Biopotency, and Physiochemical Properties * Vitamin E in Foods * Intestinal Absorption and Transport * Bioavailability * Vitamin E Requirements * References Vitamin K * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Vitamin K in Foods * Intestinal Absorption and Transport * Bioavailability * References Thiamin (Vitamin B1) * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Thiamin in Foods * Intestinal Absorption * Bioavailability * References Flavins: Riboflavin, FMN, and FAD (Vitamin B2) * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B2 in Foods * Intestinal Absorption * Bioavailability * References Niacin * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Niacin in Foods * Intestinal Absorption * Bioavailability * References Vitamin B6 * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B6 in Foods * Intestinal Absorption * Bioavailability * References Pantothenic Acid * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Pantothenic Acid in Foods * Intestinal Absorption * Bioavailability * References Biotin * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Biotin in Foods * Intestinal Absorption * Bioavailability * References Folate * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Folate in Foods * Absorption, Transport, and Metabolism * Bioavailability * References Vitamin B12 (Cobalamins) * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B12 in Foods * Absorption and Conservation * Bioavailability * References Vitamin C * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin C in Foods * Intestinal Absorption * Bioavailability * References PART II ANALYTICAL CONSIDERATIONS Analytical Considerations * Bioassays * In Vitro Analytical Techniques * Analytical Approach * Preparation of Sample Extracts for Analysis * Method Evaluation * References Extraction Techniques for the Water-Soluble Vitamins * Vitamin B1 * Vitamin B2 * Niacin * Vitamin B6 * Pantothenic Acid * Biotin * Folate * Vitamin B12 * Vitamin C * References Microbiological Methods for the Determination of the B-Group Vitamins * Introduction * General Principles * Conventional Turbidimetric Method Using Test Tubes * Turbidimetric Method Using Microtiter Plates * Assays of Individual B-Group Vitamins * References Physicochemical Analytical Techniques (Excluding HPLC) * AOAC Titrimetric Method for Vitamin C * Direct Spectrophotometric Determination of * Vitamin C * Colorimetric Methods for Niacin and Vitamin C * Fluorometric Methods for Thiamin, Riboflavin, * Vitamin B6, and Vitamin C * Enzymatic Methods for Nicotinic Acid and Ascorbic Acid * Continuous-Flow Analysis * Gas Chromatography * Supercritical Fluid Chromatography * Capillary Electrophoresis * References Determination of the Fat-Soluble Vitamins by HPLC * Nature of the Sample * Extraction Procedures * Cleanup Procedures * HPLC Systems * Applications of HPLC * References Determination of the Water-Soluble Vitamins by HPLC * HPLC Systems * Applications of HPLC * References Biospecific Methods for Some of the B-Group Vitamins * Introduction * Immunoassays * Protein-Binding Assays * Biomolecular Interaction Analysis Summarized Appraisal of Analytical Techniques * Microbiological Assays * High-Performance Liquid Chromatography * Supercritical Fluid Chromatography * Capillary Electrophoresis * Flow-Injection Analysis * Biospecific Methods * Evaluation of Vitamin Bioavailability From Food Analysis Data * References
Series Title: Food science and technology (Taylor & Francis), 156.
Responsibility: George F.M. Ball.
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