Tracked shipping to South Africa with premium packaging for just R199 

Ship to
South Africa
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Vitamins in Foods: Analysis, Bioavailability, and Stability (Food Science and Technology)
Type
Physical Book
Publisher
Author
Year
2005
Language
English
Pages
824
Format
Hardcover
ISBN13
9781574448047
Edition No.
1
Categories

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

George F. M. Ball (Author) · Crc Press · Hardcover

Vitamins in Foods: Analysis, Bioavailability, and Stability (Food Science and Technology) - George F. M. Ball

Cheaper New Book Imported to South Africa
Delivery: 05 Oct - 16 Oct Shipping: 17 to 21 business days.
R 15,107
Faster New Book Imported to South Africa
Delivery: 17 Sep - 25 Sep Shipping: 5 to 6 business days.
R 15,383
R 15,107

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Vitamins in Foods: Analysis, Bioavailability, and Stability (Food Science and Technology) "

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.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Hardcover.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews