Vitamins in Foods : Analysis, Bioavailability and Stability (Record no. 7000)

000 -LEADER
fixed length control field 02440nam a2200217 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160105s2006 xxu eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1574448048 (hardcover)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781574448047 (hardcover)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 613.285 Ball 12865 1st 2006 Food.Science
100 1# - MAIN ENTRY--AUTHOR NAME
Personal name Ball, George F.M.
245 10 - TITLE STATEMENT
Title Vitamins in Foods : Analysis, Bioavailability and Stability
250 ## - EDITION STATEMENT
Edition statement 1st
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication USA:
Name of publisher CRC Press;
Year of publication 2006.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 824 p. ;
490 1# - SERIES STATEMENT
Series statement Food Science and Technology
520 ## - SUMMARY, ETC.
Summary, etc 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.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food--Vitamin Content
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Vitamins in Foods
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Science and Human Nutrition
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2016-01-05 Purchased 613.285 Ball 12865 1st 2006 Food.Science 12865 Books


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