Vitamins In Foods

Vitamins In Foods: Analysis, Bioavailability, and Stability

Series:
Published:
Content:
Author(s):
Free Standard Shipping

Purchasing Options

Hardback
$262.00
ISBN 9781574448047
Cat# DK4945
Add to cart
eBook (VitalSource)
$262.00 $183.40
ISBN 9781420026979
Cat# DKE4945
Add to cart
SAVE 30%
eBook Rentals
Other eBook Options:
 
 

Features

  • Presents information on vitamin chemistry, absorption, and metabolism
  • Discusses vitamin stability during the post-harvest handling, processing, storage, and preparation of food
  • Explores the development of suitable analytical methods for research into vitamin bioavailability
  • Examines the relationship of vitamin bioavailability to variables imposed by food constituents and food preparation
  • Summary

    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.

    Table of Contents

    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
  • Editorial Reviews

    “This valuable book is one of the Food Science and Technology series of monographs, textbooks, and reference books. The stated objective of the book is to promote an understanding of vitamins as being the prerequisite for good health. The scope of this book is indicated by its more than 800 pages arranged into two parts, namely, properties of vitamins and analysis of vitamins. … The author’s aim was to provide a context in which chemical structure, bio-potency, physiochemical properties, stability, effect of food storage and processing, absorption, bioavailability, methods of assessing, applicability of analytical techniques, nutritional aspects, and deficiency disorders can be understood. The book composed of 23 chapters that are written in a popular, assertive style, with long lists of references at the end of each chapter. It highlighted the knowledge of vitamin stability toward postharvest handling of food, processing, storage, and preparation for consumption. Chemistry and how vitamins are absorbed and metabolized are discussed. Suitable analytical methods for each vitamin are presented and thoroughly evaluated. … It is a valuable text that provides timely, comprehensive, and well-referenced and-indexed information. … It is compact, well illustrated with useful figures and tables, and can be warmly recommended to food scientists and nutritionists, whether they are students, teachers, or research workers. ”
    — Majeed R. Al-Ani, Sultan Qaboos University, Sultanate of Oman, in International Journal of Food Properties, 2006

    Recommended For You

     
     
    Textbooks
    Other CRC Press Sites
    Featured Authors
    STAY CONNECTED
    Facebook Page for CRC Press Twitter Page for CRC Press You Tube Channel for CRC Press LinkedIn Page for CRC Press Google Plus Page for CRC Press
    Sign Up for Email Alerts
    © 2014 Taylor & Francis Group, LLC. All Rights Reserved. Privacy Policy | Cookie Use | Shipping Policy | Contact Us