Bioavailability and Analysis of Vitamins in Foods
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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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1998, 1998
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| Edition: | 1st ed. 1998 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
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.