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Bioavailability and Analysis of Vitamins in Foods
Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolo...
Vitamins
This single-source reference draws together the current knowledge of the vitamins’ biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immu...
Water-soluble Vitamin Assays in Human Nutrition
...this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and further reading to understand why these vitamins are important to those concerned with human nutrition. ' - International Journal of Food Science and Technology This book is of practical use as a tool and reference work of laboratory managers, senior analysts and laboratory technicians in food and vitamin manufactrurinf companies, for those in govenment and research institutes and for medical researchers, public analyst and nutritionist, It can also be recommended for a broad audience including lectures, students of natural sciences and food technologist. - lesbensm Wiss und Technol.'I recommend Water-soluble vitamins Assays in Human Nutrition not only to scientist in academia and industry and students in all food related fields as a valuable and easily used reference... it wll most likely be the first book I reach for when the inevitable question arises.April 1994Price: 115.00UK
Vitamins In Foods
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.
Vitamins in Foods
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Molecular and Cellular Biology of the Vitamins
Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level. The contents of the book are divided into four sections including a thorough introduction; biological perspectives; fat-soluble vitamins; and water-soluble vitamins. Vitamin chapters cover information on chemical structures; intestinal absorption; plasma transport and metabolism; biochemical and physiological actions; regulations of gene expression; immunological properties; deficiency-related diseases. The 'perspectives' chapters facilitate the understanding of vitamin biology; including the theory of biochemistry, physiology, endocrino...
Molecular and Cellular Biology of the Vitamins
"Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level. The contents of the book are divided into four sections including a thorough introduction; biological perspectives; fat-soluble vitamins; and water-soluble vitamins. Vitamin chapters cover information on chemical structures; intestinal absorption; plasma transport and metabolism; biochemical and physiological actions; regulations of gene expression; immunological properties; deficiency-related diseases. The "perspectives" chapters facilitate the understanding of vitamin biology; including the theory of biochemistry, physiology, endocrinology, molecular genetics, and immunology"--
Food Analysis by HPLC, Third Edition
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: Recent trends in...
Food
As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features inclu...
