Bioavailability and Analysis of Vitamins in Foods

Bioavailability and Analysis of Vitamins in Foods

Author: G. F. M. Ball

Publisher: Springer

ISBN: 0412780909

Category: Medical

Page: 569

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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.
Bioavailability and Analysis of Vitamins in Foods
Language: en
Pages: 569
Authors: G. F. M. Ball
Categories: Medical
Type: BOOK - Published: 1998-01-01 - Publisher: Springer

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
Bioavailability and Analysis of Vitamins in Foods
Language: en
Pages: 569
Authors: G. F. M. Ball
Categories: Medical
Type: BOOK - Published: 2013-11-11 - Publisher: Springer

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
Vitamin Analysis for the Health and Food Sciences, Second Edition
Language: en
Pages: 664
Authors: Ronald R. Eitenmiller, W. O. Landen, Jr, Lin Ye
Categories: Technology & Engineering
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved and sophisticated instrumentation
Encyclopedia of Food and Health
Language: en
Pages: 4006
Authors: Ronald R. Eitenmiller, W. O. Landen, Jr, Lin Ye
Categories: Technology & Engineering
Type: BOOK - Published: 2015-08-26 - Publisher: Academic Press

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will
Modern Chromatographic Analysis Of Vitamins
Language: en
Pages: 632
Authors: Andre P. De Leenheer, Willy Lambert
Categories: Science
Type: BOOK - Published: 2000-04-18 - Publisher: CRC Press

Third Edition collects and examines the tremendous proliferation of information on chromatographic analysis of fat and water soluble vitamins over the last decade. Extensively describes sample preparation and final measurement.