Vitamins in Foods Analysis, Bioavailability, and Stability
Buku ini diterbitkan tahun 2006 Oleh Taylor & Francis Group, LLC. New York adalah buku edisi Pertama.
Judul: Vitamins in Foods Analysis, Bioavailability, and Stability
Oleh: George Ball
Penerbit: Taylor & Francis Group, LLC. New York
Tahun: 2006
Jumlah Halaman: 814 hal.
Editor:
George ball telah mengumpulkan bertahun-tahun terjun dalam bisang komersial dan penelitian
laboratorium dalam analisis farmasi, analisis klinis, biokimia analisis, dan analisis makanan. Dia telah memberikan kontribusi untuk publikasi penelitian yang berkaitan dengan biokimia (fungsi trombosit) dan endokrinologi (kontrol ovulasi) dan merupakan penulis beberapa buku dan bab buku tentang vitamin. Dia menerima gelar B.Sc. gelar kehormatan di ilmu pertanian dari University of Nottingham, Inggris pada tahun 1975.
Lingkup Pembahasan:
Buku ini menemukakan tentang status vitamin yang optimal merupakan prasyarat untuk kesehatan yang baik, dan strategi fortifikasi makanan yang dianggap perlu untuk memastikan asupan vitamin tertentu. Disamping itu buku ini juga mengemukakan tentang pengetahuan tentang vitamin bioavailabilitas
dari makanan sangat penting untuk estimasi kebutuhan diet. Sama pentingnya adalah pengetahuan tentang stabilitas vitamin menuju pasca panen penanganan makanan, pengolahan, penyimpanan, dan persiapan untuk konsumsi. Untuk memperoleh pengetahuan ini, seseorang harus belajar tentang vitamin kimia dan bagaimana vitamin yang diserap dan dimetabolisme.
Daftar Isi:
Part I Properties of Vitamins
Chapter 1. Nutritional Aspects of Vitamins
1.1 Definition and Classification of Vitamins 3
1.2 Nutritional Vitamin Deficiency 4
1.3 Vitamin Requirements 4
1.4 Vitamin Enhancement of Foods 5
1.5 Stability of Vitamins 6
References 18
Chapter 2. Intestinal Absorption and Bioavailability of Vitamins: Introduction
2.1 General Principles of Solute Translocation 23
2.2 Intestinal Absorption 24
2.3 Bioavailability 32
References 36
Chapter 3. Vitamin A: Retinoids and the Provitamin A Carotenoids
3.1 Background 39
3.2 Chemical Structure, Biopotency, and Physicochemical Properties 40
3.3 Vitamin A in Foods 45
3.4 Intestinal Absorption, Metabolism, and Transport 61
3.5 Bioavailability 67
3.6 b-Carotene Supplementation 88
References 92
Chapter 4. Vitamin D
4.1 Background 107
4.2 Chemical Structure, Biopotency, and Physicochemical Properties 108
4.3 Vitamin D in Foods 110
4.4 Intestinal Absorption, Transport, and Metabolism 114
4.5 Bioavailability 115
References 116
Chapter 5. Vitamin E
5.1 Background 119
5.2 Chemical Structure, Biopotency, and Physicochemical Properties 120
5.3 Vitamin E in Foods 123
5.4 Intestinal Absorption and Transport 128
5.5 Bioavailability 130
5.6 Vitamin E Requirements 132
References 132
Chapter 6. Vitamin K
6.1 Background 137
6.2 Chemical Structure, Biopotency, and Physicochemical Properties 138
6.3 Vitamin K in Foods 139
6.4 Intestinal Absorption and Transport 143
6.5 Bioavailability 145
References 146
Chapter 7. Thiamin (Vitamin B1)
7.1 Background 149
7.2 Chemical Structure, Biopotency, and Physicochemical Properties 149
7.3 Thiamin in Foods 151
7.4 Intestinal Absorption 154
7.5 Bioavailability 155
References 160
Chapter 8. Flavins: Riboflavin, FMN, and FAD (Vitamin B2)
8.1 Background 165
8.2 Chemical Structure, Biopotency, and Physicochemical Properties 165
8.3 Vitamin B2 in Foods 168
8.4 Intestinal Absorption 171
8.5 Bioavailability 173
References . 173
Chapter 9. Niacin
9.1 Background 177
9.2 Chemical Structure, Biopotency, and Physicochemical Properties 178
9.3 Niacin in Foods 179
9.4 Intestinal Absorption 183
9.5 Bioavailability 183
References 187
Chapter 10. Vitamin B6
10.1 Background 189
10.2 Chemical Structure, Biopotency, and Physicochemical Properties 190
10.3 Vitamin B6 in Foods 193
10.4 Intestinal Absorption 198
10.5 Bioavailability 199
References 205
Chapter 11. Pantothenic Acid
11.1 Background 211
11.2 Chemical Structure, Biopotency, and Physicochemical Properties 211
11.3 Pantothenic Acid in Foods 213
11.4 Intestinal Absorption 216
11.5 Bioavailability 217
References 218
Chapter 12. Biotin
12.1 Background 221
12.2 Chemical Structure, Biopotency, and Physicochemical Properties 221
12.3 Biotin in Foods 223
12.4 Intestinal Absorption 226
12.5 Bioavailability 228
References 229
Chapter 13. Folate
13.1 Background 231
13.2 Chemical Structure, Biopotency, and Physicochemical Properties 232
13.3 Folate in Foods 236
13.4 Absorption, Transport, and Metabolism 245
13.5 Bioavailability 252
References 264
Chapter 14. Vitamin B12 (Cobalamins)
14.1 Background 275
14.2 Chemical Structure, Biopotency, and Physicochemical Properties 276
14.3 Vitamin B12 in Foods 278
14.4 Absorption and Conservation 281
14.5 Bioavailability 283
References 285
Chapter 15. Vitamin C
15.1 Background 289
15.2 Chemical Structure, Biopotency, and Physicochemical Properties 290
15.3 Vitamin C in Foods 292
15.4 Intestinal Absorption 300
15.5 Bioavailability 303
References 305
Part II Analysis of Vitamins
Chapter 16. Analytical Considerations
16.1 Bioassays 311
16.2 In Vitro Analytical Techniques 312
16.3 Analytical Approach 312
16.4 Preparation of Sample Extracts for Analysis 313
16.5 Method Evaluation 314
References 320
Chapter 17. Extraction Techniques for the Water-Soluble Vitamins
17.1 Vitamin B1 321
17.2 Vitamin B2 322
17.3 Niacin 323
17.4 Vitamin B6 326
17.5 Pantothenic Acid 328
17.6 Biotin 328
17.7 Folate 329
17.8 Vitamin B12 331
17.9 Vitamin C 332
References 333
Chapter 18. Microbiological Methods for the Determination of the B-Group Vitamins
18.1 Introduction 339
18.2 General Principles 339
18.3 Conventional Turbidimetric Method Using Test Tubes 342
18.4 Turbidimetric Method Using Microtiter Plates 350
18.5 Assays of Individual B-Group Vitamins 351
References 363
Chapter 19. Physicochemical Analytical Techniques (Excluding HPLC)
19.1 AOAC Titrimetric Method for Vitamin C 369
19.2 Direct Spectrophotometric Determination of Vitamin C 372
19.3 Colorimetric Methods for Niacin and Vitamin C 373
19.4 Fluorometric Methods for Thiamin, Riboflavin, Vitamin B6, and Vitamin C 375
19.5 Enzymatic Methods for Nicotinic Acid and Ascorbic Acid 378
19.6 Continuous-Flow Analysis 380
19.7 Gas Chromatography 385
19.8 Supercritical Fluid Chromatography 390
19.9 Capillary Electrophoresis 394
References 409
Chapter 20. Determination of the Fat-Soluble Vitamins by HPLC
20.1 Nature of the Sample 419
20.2 Extraction Procedures 419
20.3 Cleanup Procedures 435
20.4 HPLC Systems 439
20.4.5 Detection Systems 453
References 567
Chapter 21. Determination of the Water-Soluble Vitamins by HPLC
21.1 HPLC Systems 585
21.2 Applications of HPLC 592
References 720
Chapter 22. Biospecific Methods for Some of the B-Group Vitamins
22.1 Introduction 735
22.2 Immunoassays 735
22.3 Protein-Binding Assays 741
22.4 Biomolecular Interaction Analysis 749
References 752
Chapter 23. Summarized Appraisal of Analytical Techniques
23.1 Microbiological Assays 757
23.2 High-Performance Liquid Chromatography 758
23.3 Supercritical Fluid Chromatography 764
23.4 Capillary Electrophoresis 764
23.5 Flow-Injection Analysis 765
23.6 Biospecific Methods 765
23.7 Evaluation of Vitamin Bioavailability From Food Analysis Data 767
References 770
Index 777
Berminat?
Email: zanetapm@gmail.com
0 comments:
Post a Comment