Bioavailability and Analysis of Vitamins in Foods

Bioavailability and Analysis of Vitamins in Foods by G. F. M. Ball.

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 v...

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Bibliographic Details
Main Author: Ball, G. F. M. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1998.
Edition:1st ed. 1998.
Series:Springer eBook Collection.
Subjects:
Public health.
Proteins .
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1 Physiological aspects of vitamin bioavailability
  • 2 Laboratory procedures and some of the analytical techniques used in vitamin determinations
  • 3 Vitamin A and the provitamin A carotenoids
  • 4 Vitamin D
  • 5 Vitamin E
  • 6 Vitamin K
  • 7 Thiamin (vitamin B1)
  • 8 Riboflavin and other flavins (vitamin B2)
  • 9 Niacin and tryptophan
  • 10 Vitamin B6
  • 11 Pantothenic acid
  • 12 Biotin
  • 13 Folate
  • 14 Vitamin B12
  • 15 Vitamin C.

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