Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first section 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, including the development of suitable analytical methods. The second section describes the principles of analytical methods and provides detailed methods for ...
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Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The first section 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, including the development of suitable analytical methods. The second section describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. It includes discussion of vitamin stability from post-harvest handling to meal preparation.
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