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

Description

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

Publisher: CRC
Number Of Pages: 824
Publication Date: 2005-11-01
Sales Rank: 1104242
ISBN / ASIN: 1574448048
EAN: 9781574448047
Binding: Hardcover
Manufacturer: CRC
Studio: 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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