Vitamins in Foods

Analysis, Bioavailability, and Stability
1. Auflage 2005
ISBN: 978-1-57444-804-7
Verlag: Routledge

Buch, Englisch, 818 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 1379 g

Reihe: Food Science and Technology

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.
The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, 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 in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. 
Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed. 
Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology and factors affecting vitamin bioavailability and retention in foods.

Zielgruppe

Professional

Autoren/Hrsg.

Ball, George F. M.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

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.

Über Autor(innen)

George F.M. Ball