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.

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Contents

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

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

Part III: Analysis of Fat-Soluble Vitamins

15. Analysis of Carotenoids
16. HPLC Determination of Vitamin E in Fortified Foods
17. Determination of Vitamin D by LC–MS/MS
18. Quantitation of Vitamin K in Foods
19. Trace Analysis of Carotenoids and Fat-Soluble Vitamins in Some Food Matrices by LC–APCI-MS/MS

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