Vitamin Analysis For The Health And Food Sciences
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Vitamin Analysis For The Health And Food Sciences
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Author : Ronald R. Eitenmiller
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Vitamin Analysis For The Health And Food Sciences written by Ronald R. Eitenmiller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.
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
Vitamin Analysis For The Health And Food Sciences
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Author : Ronald R. Eitenmiller
language : en
Publisher: CRC-Press
Release Date : 1998-12-01
Vitamin Analysis For The Health And Food Sciences written by Ronald R. Eitenmiller and has been published by CRC-Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-12-01 with Medical categories.
This book presents classical methods and new molecular methods for studying water and fat soluble vitamins. The format includes a discussion of basic principle, required apparatus, reagents, safety precautions, procedures, and calculations.
Vitamin Analysis For The Health And Food Sciences Second Edition
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Author : Ronald R. Eitenmiller
language : en
Publisher: CRC Press
Release Date : 2007-12-07
Vitamin Analysis For The Health And Food Sciences Second Edition written by Ronald R. Eitenmiller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-07 with Technology & Engineering categories.
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 including the recent applications and impact of the widely adopted LC-MS. Designed as a bench reference, this volume gives you the tools to make efficient and correct decisions regarding the appropriate analytical approach--saving time and effort in the lab. Each chapter is devoted to a particular vitamin and begins with a brief review of its uniqueness and its role in metabolism. The authors stress a thorough understanding of the chemistry of each compound in order to effectively analyze it and to this end provide the chemical structure and nomenclature of each vitamin, along with tabular information on spectral properties. They supply extensive insight into practical problem-solving including an awareness of the stability of vitamins and their extraction from different biological matrices. All information is heavily documented with the latest scientific papers and organized into easily read tables covering topics necessary for accurate analytical results. After presenting the chemistry and biochemistry of the vitamin, each chapter details the commonly used analytical and regulatory methods. A summary table gives at-a-glance information on many of these sources, as well as several of the AOAC International Methods. In addition the authors apply their extensive experience in the field to create a critical, interpretive review of the advanced methods of vitamin analysis with sufficient detail to be a valuable guide to cutting-edge methodology.
Vitamin E
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Author : Ronald R. Eitenmiller
language : en
Publisher: CRC Press
Release Date : 2004-05-24
Vitamin E written by Ronald R. Eitenmiller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-05-24 with Medical categories.
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,
Vitamins In Foods
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Author : George F.M. Ball
language : en
Publisher: CRC Press
Release Date : 2005-11-01
Vitamins In Foods written by George F.M. Ball and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Medical categories.
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 inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
Handbook Of Analysis Of Edible Animal By Products
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2011-04-01
Handbook Of Analysis Of Edible Animal By Products written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-01 with Technology & Engineering categories.
Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product’s destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and sensory quality as well as safety. Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product. Beginning with an introduction to the chemical and biochemical compounds of animal by-products, the book details the use and detection of food-grade proteins, rendered fats, and cholesterol. It discusses how to determine oxidation in edible by-products, measurement of color in these products, and the analysis of nutritional aspects such as essential amino acids, fatty acids, vitamins, minerals, and trace elements. The latter portion of the book deals with safety parameters, particularly the analytical tools for the detection of pathogens, toxins, and chemical toxic compounds usually found in muscle foods. Specific chapters highlight the detection of tissues typically found in animal by-products, such as neuronal tissues, non-muscle tissues, and bone fragments.
New Research And Developments Of Water Soluble Vitamins
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Author :
language : en
Publisher: Academic Press
Release Date : 2018-02-21
New Research And Developments Of Water Soluble Vitamins written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-21 with Science categories.
New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. With up-to-date information on food science, including raw materials, production, processing, distribution and consumption, it is an ideal resource for nutritionists and researchers alike. Contains guidance from carefully selected researchers that is based on his/her long experience and high expertise on the subject matter Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject Provides high quality illustrations, with a high percentage in color, to enhance the content
Vitamins And Minerals In Health And Nutrition
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Author : M Tolonen
language : en
Publisher: Elsevier
Release Date : 1990-01-01
Vitamins And Minerals In Health And Nutrition written by M Tolonen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.
This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.
The Vitamins
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Author : Gerald F. Combs Jr.
language : en
Publisher: Academic Press
Release Date : 2012-04-20
The Vitamins written by Gerald F. Combs Jr. and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-20 with Technology & Engineering categories.
The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Includes approximately 30% new material Substantial updates have been made to chapters on vitamins A, C, E, K, folate, and the quasi-vitamins Provides checklists of systems affected by vitamin deficiencies and food sources of vitamins Key concepts, learning objectives, vocabulary,case studies, study questions and additional reading lists are included making this ideally suited for students Thoroughly updated with important recent research results, including citations to key reports, many added tables and several new figures Addition of Health and Nutrition Examination Survey (HANES III) data Updated Dietary Reference Values
Vitamins In Foods
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Author : George F.M. Ball
language : en
Publisher: CRC Press
Release Date : 2005-11-01
Vitamins In Foods written by George F.M. Ball and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Technology & Engineering categories.
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 andcomplete, 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.