Items related to Bioavailability and Analysis of Vitamins in Foods
Synopsis
Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.
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Synopsis
Concentrating on the nutrient bioavailability of vitamins, this text provides comprehensive reference material, emphasizing analysis, chemical structure and nomenclature, intestinal absorption and transport, and interaction with other nutrients. The book should be of interest to all those working with vitamins, including biochemists, nutritionists and dieticians, food and feed scientists, medical researchers and in the libraries of all establishments where the subject is studied, researched or taught.
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Bioavailability and Analysis of Vitamins in Foods
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Bioavailability and Analysis of Vitamins in Foods
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Bioavailability & Analysis of Vitamins in Food
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Bioavailability and Analysis of Vitamins in Foods
Published by
Springer, Chapman And Hall/CRC Jan 1998, 1998
ISBN 10: 0412780909
ISBN 13: 9780412780905
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results. 584 pp. Englisch. Seller Inventory # 9780412780905
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Bioavailability and Analysis of Vitamins in Foods
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
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Condition: New. Num Pages: 416 pages, 51 line illustrations, index. BIC Classification: MBNH3; PSBC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 240 x 160. Weight in Grams: 1217. . 1997. Hardback. . . . . Seller Inventory # V9780412780905
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Bioavailability and Analysis of Vitamins in Foods
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Hardcover. Condition: Gut. Gebraucht - Gut - ungelesen,als Mängelexemplar gekennzeichnet, mit leichten Mängeln an Schnitt oder Einband durch Lager- oder Transportschaden -Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 584 pp. Englisch. Seller Inventory # INF1000425504
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Bioavailability and Analysis of Vitamins in Foods
Published by
Chapman and Hall, 1998
ISBN 10: 0412780909
ISBN 13: 9780412780905
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Bioavailability and Analysis of Vitamins in Foods
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Springer US, 1998
ISBN 10: 0412780909
ISBN 13: 9780412780905
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Bioavailability and Analysis of Vitamins in Foods
Seller: Kennys Bookstore, Olney, MD, U.S.A.
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Condition: New. Num Pages: 416 pages, 51 line illustrations, index. BIC Classification: MBNH3; PSBC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 240 x 160. Weight in Grams: 1217. . 1997. Hardback. . . . . Books ship from the US and Ireland. Seller Inventory # V9780412780905