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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
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 9781466545861 1466545860
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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