Vitamins in foods : analysis, bioavailability, and stability /
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| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL :
Taylor & Francis,
2006.
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| Series: | Food science and technology (Taylor & Francis) ;
156. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Ch. 1. Nutritional aspects of vitamins
- Ch. 2. Intestinal absorption and bioavailability of vitamins : introduction
- Ch. 3. Vitamin A : retinoids and the provitamin A carotenodis
- Ch. 4. Vitamin D
- Ch. 5. Vitamin E
- Ch. 6. Vitamin K
- Ch. 7. Thiamin (vitamin B[subscript 1])
- Ch. 8. Flavins : riboflavin, FMN, and FAD (vitamin B[subscript 2])
- Ch. 9. Niacin
- Ch. 10. Vitamin B[subscript 6]
- Ch. 11. Pantothenic acid
- Ch. 12. Biotin
- Ch. 13. Folate
- Ch. 14. Vitamin B[subscript 12] (cobalamins)
- Ch. 15. Vitamin C
- Ch. 16. Analytical considerations
- Ch. 17. Extraction techniques for the water-soluble vitamins
- Ch. 18. Microbiological methods for the determination of the B-group vitamins
- Ch. 19. Physicochemical analytical techniques (excluding HPLC)
- Ch. 20. Determination of the fat-soluble vitamins by HPLC
- Ch. 21. Determination of the water-soluble vitamins by HPLC
- Ch. 22. Biospecific methods for some of the B-group vitamins.