Vitamins In Foods: Analysis, Bioavailability, and Stability (Food Science and Technology)

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 in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins , discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins , describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed. Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology and factors affecting vitamin bioavailability and retention in foods. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information on vitamin analysis, bioavailability, and stability in foods. The contents of the book are divided into two sections to facilitate comprehension and use. The first section discusses vitamins' specific attributes and absorption capabilities. It then focuses on the major vitamin groups and their related compounds. The second section presents analytical considerations and techniques and information pertaining to both water- and fat-soluble vitamins.Topics of particular interest include the problems associated with quantitatively extracting vitamins from the food matrix; assay techniques including immunoassays, protein binding, microbiological, and biosensor assays; the high-performance liquid chromatography (HPLC) methodology illustrated in tables with step-by-step details of sample preparation; representative separations (chromatograms) taken from original research papers reproduced together with ultraviolet and fluorescence spectra of vitamins; and appraisal of the various analytical approaches employed.Comprehensive and complete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a resource for those who need the latest information about vitamins, their chemical stability, analysis, and the way the body assimilates them. Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods.