05482cam a2200229 4500 7478 20181127183719.0 050603s2006 flua b 001 0 eng 2005049926 1574448048 (hc : alk. paper) 613.2/85 22 Ball, G. F. M. Vitamins in foods : analysis, bioavailability, and stability / George F.M. Ball. Boca Raton, FL : Taylor & Francis, 2006. 785 p. : ill. ; 24 cm. Food science and technology ; 156 Includes bibliographical references and index. PART I: PROPERTIES OF VITAMINS Nutritional Aspects of Vitamins * Definition and Classification of Vitamins * Nutritional Vitamin Deficiency * Vitamin Requirements * Vitamin Enhancement of Foods * Stability of Vitamins * References Intestinal Absorption and Bioavailability of Vitamins: Introduction * General Principles of Solute Translocation * Intestinal Absorption * Bioavailability * References Vitamin A: Retinoids and the Provitamin A Carotenoids * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Vitamin A in Foods * Intestinal Absorption, Metabolism, and Transport * Bioavailability * b-Carotene Supplementation Vitamin D * Background * Chemical Structure, Biopotency, and Physiochemical Properties * Vitamin D in Foods * Intestinal Absorption, Transport, and Metabolism * Bioavailability * References Vitamin E * Background * Chemical Structure, Biopotency, and Physiochemical Properties * Vitamin E in Foods * Intestinal Absorption and Transport * Bioavailability * Vitamin E Requirements * References Vitamin K * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Vitamin K in Foods * Intestinal Absorption and Transport * Bioavailability * References Thiamin (Vitamin B1) * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Thiamin in Foods * Intestinal Absorption * Bioavailability * References Flavins: Riboflavin, FMN, and FAD (Vitamin B2) * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B2 in Foods * Intestinal Absorption * Bioavailability * References Niacin * Background * Chemical Structure, Biopotency, and Physicochemical * Properties * Niacin in Foods * Intestinal Absorption * Bioavailability * References Vitamin B6 * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B6 in Foods * Intestinal Absorption * Bioavailability * References Pantothenic Acid * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Pantothenic Acid in Foods * Intestinal Absorption * Bioavailability * References Biotin * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Biotin in Foods * Intestinal Absorption * Bioavailability * References Folate * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Folate in Foods * Absorption, Transport, and Metabolism * Bioavailability * References Vitamin B12 (Cobalamins) * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin B12 in Foods * Absorption and Conservation * Bioavailability * References Vitamin C * Background * Chemical Structure, Biopotency, and * Physicochemical Properties * Vitamin C in Foods * Intestinal Absorption * Bioavailability * References PART II ANALYTICAL CONSIDERATIONS Analytical Considerations * Bioassays * In Vitro Analytical Techniques * Analytical Approach * Preparation of Sample Extracts for Analysis * Method Evaluation * References Extraction Techniques for the Water-Soluble Vitamins * Vitamin B1 * Vitamin B2 * Niacin * Vitamin B6 * Pantothenic Acid * Biotin * Folate * Vitamin B12 * Vitamin C * References Microbiological Methods for the Determination of the B-Group Vitamins * Introduction * General Principles * Conventional Turbidimetric Method Using Test Tubes * Turbidimetric Method Using Microtiter Plates * Assays of Individual B- Group Vitamins * References Physicochemical Analytical Techniques (Excluding HPLC) * AOAC Titrimetric Method for Vitamin C * Direct Spectrophotometric Determination of * Vitamin C * Colorimetric Methods for Niacin and Vitamin C * Fluorometric Methods for Thiamin, Riboflavin, * Vitamin B6, and Vitamin C * Enzymatic Methods for Nicotinic Acid and Ascorbic Acid * Continuous-Flow Analysis * Gas Chromatography * Supercritical Fluid Chromatography * Capillary Electrophoresis * References Determination of the Fat-Soluble Vitamins by HPLC * Nature of the Sample * Extraction Procedures * Cleanup Procedures * HPLC Systems * Applications of HPLC * References Determination of the Water-Soluble Vitamins by HPLC * HPLC Systems * Applications of HPLC * References Biospecific Methods for Some of the B-Group Vitamins * Introduction * Immunoassays * Protein-Binding Assays * Biomolecular Interaction Analysis Summarized Appraisal of Analytical Techniques * Microbiological Assays * High-Performance Liquid Chromatography * Supercritical Fluid Chromatography * Capillary Electrophoresis * Flow- Injection Analysis * Biospecific Methods * Evaluation of Vitamin Bioavailability From Food Analysis Data * References Food Vitamin content. Food science and technology (Taylor & Francis) ; 156. 6392 6392 0 0 ddc 0 0 MAIN RTCLIB RTCLIB MAIN 11427 0 613.2 BAI 30012925 2018-11-27 00:00:00 2018-11-27 MAIN