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Vitamins In Foods: Analysis, Bioavailability, and Stability George F.M. Ball, ISBN-13: 978-1138034877

Name: Vitamins In Foods: Analysis, Bioavailability, and Stability George F.M. Ball, ISBN-13: 978-1138034877
SKU: vitamins-in-foods-analysis-bioavailability-and-stability-by-george-f-m-ball-isbn-13-978-1138034877
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SKU: vitamins-in-foods-analysis-bioavailability-and-stability-by-george-f-m-ball-isbn-13-978-1138034877 Category: Medicine Tags: George F.M. Ball, ISBN-10: 1138034878, ISBN-13: 978-1138034877, Vitamins In Foods Analysis Bioavailability and Stability by George F.M. Ball

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Vitamins In Foods: Analysis, Bioavailability, and Stability by George F.M. Ball, ISBN-13: 978-1138034877

[PDF eBook eTextbook]

Publisher: ‎ Bio-Green Books; 1st edition (January 1, 2017)
Language: ‎ English
814 pages
ISBN-10: ‎ 1138034878
ISBN-13: ‎ 978-1138034877

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 and complete, 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.

Review:

“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

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