- 824 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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 inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
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Yes, you can access Vitamins In Foods by George F.M. Ball in PDF and/or ePUB format, as well as other popular books in Medicine & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half-Title Page
- Title Page
- Copyright Page
- Dedication
- About the Author
- Preface
- Table of Contents
- Part I Properties of Vitamins
- Chapter 1. Nutritional Aspects of Vitamins
- Chapter 2. Intestinal Absorption and Bioavailability of Vitamins: Introduction
- Chapter 3. Vitamin A: Retinoids and the Provitamin A Carotenoids
- Chapter 4. Vitamin D
- Chapter 5. Vitamin E
- Chapter 6. Vitamin K
- Chapter 7. Thiamin (Vitamin B1)
- Chapter 8. Flavins: Riboflavin, FMN, and FAD (Vitamin B2)
- Chapter 9. Niacin
- Chapter 10. Vitamin B6
- Chapter 11. Pantothenic Acid
- Chapter 12. Biotin
- Chapter 13. Folate
- Chapter 14. Vitamin B12 (Cobalamins)
- Chapter 15. Vitamin C
- Part II Analysis of Vitamins
- Chapter 16. Analytical Considerations
- Chapter 17. Extraction Techniques for the Water-Soluble Vitamins
- Chapter 18. Microbiological Methods for the Determination of the B-Group Vitamins
- Chapter 19. Physicochemical Analytical Techniques (Excluding HPLC)
- Chapter 20. Determination of the Fat-Soluble Vitamins by HPLC
- Chapter 21. Determination of the Water-Soluble Vitamins by HPLC
- Chapter 22. Biospecific Methods for Some of the B-Group Vitamins
- Chapter 23. Summarized Appraisal of Analytical Techniques
- Index