Vitamins In Foods Analysis Bioavailability and Stability Food Science and Technology

Description

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


Publisher: CRCNumber Of Pages: 824Publication Date: 2005-11-01Sales Rank: 1104242ISBN / ASIN: 1574448048EAN: 9781574448047Binding: HardcoverManufacturer: CRCStudio: CRC
Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. 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.
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