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Vitamins In Foods: Analysis, Bioavailability, and Stability (Food Science and Technology) Publisher: CRC

Number Of Pages: 824

Publication Date: 2005-11-01

Sales Rank: 1104242

ISBN / ASIN: 1574448048

EAN: 9781574448047

Binding: Hardcover

Manufacturer: CRC

Studio: CRC

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. 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. Buy Book at Lowest Price on Amazon

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