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
andfactors affecting vitamin bioavailability and retention in
foods.
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