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Vitamins In Foods
     

Vitamins In Foods

by George F.M. Ball
 

ISBN-10: 1574448048

ISBN-13: 9781574448047

Pub. Date: 11/01/2005

Publisher: Taylor & Francis

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

Overview

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.

Product Details

ISBN-13:
9781574448047
Publisher:
Taylor & Francis
Publication date:
11/01/2005
Series:
Food Science and Technology Series
Pages:
824
Product dimensions:
6.00(w) x 9.00(h) x 1.69(d)

Table of 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
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