Functional Food Processing Book from C.H.I.P.S.

Fortified Foods with Vitamins
Analytical Concepts to Assure Better and Safer Products
edited by Michael Rychlik

Unique in its review of modern analytical approaches to vitamin fortification, Fortified Foods with Vitamins emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.

The book describes the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into consideration regulatory matters in the US and EU, it includes data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine which type of analysis method is best suited for added vitamins.

Ordering Information


Part I: Perspectives and General Methodology in Vitamin Analysis

  1. Stable Isotope Dilution Assays in Vitamin Analysis – A Review of Principles and Applications
  2. Analytical Methods to Assess the Bioavailability of Water-Soluble Vitamins in Food – Exemplified by Folate
  3. Quantitation of Vitamins Using Microbiological Assays in Microtiter Formats
  4. Biosensors in Vitamin Analysis of Foods
  5. International Perspectives in Vitamin Analysis and Legislation in Vitamin Fortification

Part II: Analysis of Water-Soluble Vitamins

  1. HPLC Determination of Thiamin in Fortified Foods
  2. HPLC Determination of Ribofl avin in Fortified Foods
  3. HPLC–MS Determination of Vitamin C in Fortified Food Products
  4. Quantitation of Pantothenic Acid in Fortified Foods by Stable Isotope Dilution Analysis and Method Comparison with a Microbiological Assay
  5. Optimization of HPLC Methods for Analyzing Added Folic Acid in Fortified Foods
  6. Studies on New Folates in Fortified Foods and Assessment of Their Bioavailability and Bioactivity
  7. Analysis of Vitamin B12 by HPLC
  8. Microbiological Detection of Vitamin B12 and Other Vitamins
  9. Multimethod for Water-Soluble Vitamins in Foods by Using LC–MS

Part III: Analysis of Fat-Soluble Vitamins

  1. Analysis of Carotenoids
  2. HPLC Determination of Vitamin E in Fortified Foods
  3. Determination of Vitamin D by LC–MS/MS
  4. Quantitation of Vitamin K in Foods
  5. Trace Analysis of Carotenoids and Fat-Soluble Vitamins in Some Food Matrices by LC–APCI-MS/MS


click here to see books of related interest


Fortified Foods with Vitamins
Analytical Concepts to Assure Better and Safer Products
edited by Michael Rychlik

2011 • 314 pages • $134.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2012 Culinary and Hospitality Industry Publications Services