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Zusatztext "This valuable book is one of the Food Science and Technology series of monographs! textbooks! and reference books. The stated objective of the book is to promote an understanding of vitamins as being the prerequisite for good health. The scope of this book is indicated by its more than 800 pages arranged into two parts! namely! properties of vitamins and analysis of vitamins. ? The author's aim was to provide a context in which chemical structure! bio-potency! physiochemical properties! stability! effect of food storage and processing! absorption! bioavailability! methods of assessing! applicability of analytical techniques! nutritional aspects! and deficiency disorders can be understood. The book composed of 23 chapters that are written in a popular! assertive style! with long lists of references at the end of each chapter. It highlighted the knowledge of vitamin stability toward postharvest handling of food! processing! storage! and preparation for consumption. Chemistry and how vitamins are absorbed and metabolized are discussed. Suitable analytical methods for each vitamin are presented and thoroughly evaluated. ? It is a valuable text that provides timely! comprehensive! and well-referenced and-indexed information. ? It is compact! well illustrated with useful figures and tables! and can be warmly recommended to food scientists and nutritionists! whether they are students! teachers! or research workers. " - Majeed R. Al-Ani! Sultan Qaboos University! Sultanate of Oman! in International Journal of Food Properties! 2006 Informationen zum Autor George F.M. Ball Klappentext Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first section 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, including the development of suitable analytical methods. The second section describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. It includes discussion of vitamin stability from post-harvest handling to meal preparation. Zusammenfassung 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 properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods. 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. ...
