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Food Technology Book from C.H.I.P.S.

Vitamins in Foods
Analysis, Bioavailability, and Stability
by George F.M. Ball

Vitamins in Foods presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

Features:

  • Presents information on vitamin chemistry, absorption, and metabolism
  • Discusses vitamin stability during the post-harvest handling, processing, storage, and preparation of food
  • Explores the development of suitable analytical methods for research into vitamin bioavailability
  • Examines the relationship of vitamin bioavailability to variables imposed by food constituents and food preparation

Contents

Nutritional Aspects of Vitamins

  • Definition and Classification of Vitamins
  • Nutritional Vitamin Deficiency
  • Vitamin Requirements
  • Vitamin Enhancement of Foods
  • Stability of Vitamins

Intestinal Absorption and Bioavailability of Vitamins: Introduction

  • General Principles of Solute Translocation
  • Intestinal Absorption
  • Bioavailability

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

Vitamin E

  • Background
  • Chemical Structure, Biopotency, and Physiochemical Properties
  • Vitamin E in Foods
  • Intestinal Absorption and Transport
  • Bioavailability
  • Vitamin E Requirements

Vitamin K

  • Background
  • Chemical Structure, Biopotency, and Physicochemical
  • Properties
  • Vitamin K in Foods
  • Intestinal Absorption and Transport
  • Bioavailability

Thiamin (Vitamin B1)

  • Background
  • Chemical Structure, Biopotency, and Physicochemical
  • Properties
  • Thiamin in Foods
  • Intestinal Absorption
  • Bioavailability

Flavins: Riboflavin, FMN, and FAD (Vitamin B2)

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Vitamin B2 in Foods
  • Intestinal Absorption
  • Bioavailability

Niacin

  • Background
  • Chemical Structure, Biopotency, and Physicochemical
  • Properties
  • Niacin in Foods
  • Intestinal Absorption
  • Bioavailability

Vitamin B6

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Vitamin B6 in Foods
  • Intestinal Absorption
  • Bioavailability

Pantothenic Acid

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Pantothenic Acid in Foods
  • Intestinal Absorption
  • Bioavailability

Biotin

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Biotin in Foods
  • Intestinal Absorption
  • Bioavailability

Folate

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Folate in Foods
  • Absorption, Transport, and Metabolism
  • Bioavailability

Vitamin B12 (Cobalamins)

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Vitamin B12 in Foods
  • Absorption and Conservation
  • Bioavailability

Vitamin C

  • Background
  • Chemical Structure, Biopotency, and
  • Physicochemical Properties
  • Vitamin C in Foods
  • Intestinal Absorption
  • Bioavailability

Analytical Considerations

  • Bioassays
  • In Vitro Analytical Techniques
  • Analytical Approach
  • Preparation of Sample Extracts for Analysis
  • Method Evaluation

Extraction Techniques for the Water-Soluble Vitamins

  • Vitamin B1
  • Vitamin B2
  • Niacin
  • Vitamin B6
  • Pantothenic Acid
  • Biotin
  • Folate
  • Vitamin B12
  • Vitamin C

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

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

Determination of the Fat-Soluble Vitamins by HPLC

  • Nature of the Sample
  • Extraction Procedures
  • Cleanup Procedures
  • HPLC Systems
  • Applications of HPLC

Determination of the Water-Soluble Vitamins by HPLC

  • HPLC Systems
  • Applications of HPLC

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

Index

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Vitamins in Foods
Analysis, Bioavailability, and Stability
by George F.M. Ball

2005 • 824 pages • $198.95 + shipping
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