Download or read book Water soluble Vitamin Assays in Human Nutrition written by G.F.M. Ball and published by Springer. This book was released on 2012-12-06 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: ...this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and further reading to understand why these vitamins are important to those concerned with human nutrition. ' - International Journal of Food Science and Technology This book is of practical use as a tool and reference work of laboratory managers, senior analysts and laboratory technicians in food and vitamin manufactrurinf companies, for those in govenment and research institutes and for medical researchers, public analyst and nutritionist, It can also be recommended for a broad audience including lectures, students of natural sciences and food technologist. - lesbensm Wiss und Technol.'I recommend Water-soluble vitamins Assays in Human Nutrition not only to scientist in academia and industry and students in all food related fields as a valuable and easily used reference... it wll most likely be the first book I reach for when the inevitable question arises.April 1994Price: 115.00UK

Download or read book Water Soluble Vitamins written by Olaf Stanger and published by Springer Science & Business Media. This book was released on 2011-11-27 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: The discovery of vitamins in the early 1900s, their later chemical characterization and the clarification of pivotal metabolic functions are sequential aspects of a brilliant chapter in the history of modern nutritional sciences and medicine. The name, derived from “vital-amines”, indicates their elementary metabolic key functions in human metabolism. Vitamins are truly families of compounds, which include precursors and various free and bound forms, all with individual roles in metabolism and function. A more recent approach therefore searches for the components, the understanding of their roles in physiology and pathology as well as looking for novel pharmacological applications. When used properly, vitamins are, indeed, “magical” substances. Due to their efficacy, they should therefore be regarded as drugs with effects and side effects to be weighted against each other. Today, it is not the previously fatal deficiency-associated diseases that are in the focus of interest, but rather the relation of suboptimal vitamin bioavailability to chronic disease. This is complicated by genetic susceptibility, lifestyle, and the presence or absence of health-compromising habits, such as smoking. In turn, the development and application of new and more sensitive and specific assays further enable us to look more closely into the many functions of vitamins. Water soluble vitamins are complex molecular structures and even today, many areas in vitamin biochemistry are not yet fully understood. Novel effects and functions of vitamins remain and continue to be discovered. This book presents most recent research results and fascinating new knowledge on the role and effects of the water soluble vitamins in man. Some of the most distinguished chemists, biochemists, biologists and clinicians have contributed valuable chapters sharing unexpected novel insights into the biochemistry, (epi)genetics, metabolism, and function of water soluble vitamins, with their potential for clinical applications. Thus, physicians, clinicians, scientists, researchers, epidemiologists. nutritional specialists and health professionals alike will find stimulating and fascinating new insight in the many roles that water soluble vitamins play in human health and disease.

Download or read book Fat soluble Vitamin Assays in Food Analysis written by G. F. M. Ball and published by . This book was released on 1988 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book New Research and Developments of Water Soluble Vitamins written by and published by Academic Press. This book was released on 2018-02-21 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. With up-to-date information on food science, including raw materials, production, processing, distribution and consumption, it is an ideal resource for nutritionists and researchers alike. - Contains guidance from carefully selected researchers that is based on his/her long experience and high expertise on the subject matter - Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject - Provides high quality illustrations, with a high percentage in color, to enhance the content

Download or read book Water Soluble Vitamins written by Olaf Stanger and published by Springer. This book was released on 2011-12-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The discovery of vitamins in the early 1900s, their later chemical characterization and the clarification of pivotal metabolic functions are sequential aspects of a brilliant chapter in the history of modern nutritional sciences and medicine. The name, derived from “vital-amines”, indicates their elementary metabolic key functions in human metabolism. Vitamins are truly families of compounds, which include precursors and various free and bound forms, all with individual roles in metabolism and function. A more recent approach therefore searches for the components, the understanding of their roles in physiology and pathology as well as looking for novel pharmacological applications. When used properly, vitamins are, indeed, “magical” substances. Due to their efficacy, they should therefore be regarded as drugs with effects and side effects to be weighted against each other. Today, it is not the previously fatal deficiency-associated diseases that are in the focus of interest, but rather the relation of suboptimal vitamin bioavailability to chronic disease. This is complicated by genetic susceptibility, lifestyle, and the presence or absence of health-compromising habits, such as smoking. In turn, the development and application of new and more sensitive and specific assays further enable us to look more closely into the many functions of vitamins. Water soluble vitamins are complex molecular structures and even today, many areas in vitamin biochemistry are not yet fully understood. Novel effects and functions of vitamins remain and continue to be discovered. This book presents most recent research results and fascinating new knowledge on the role and effects of the water soluble vitamins in man. Some of the most distinguished chemists, biochemists, biologists and clinicians have contributed valuable chapters sharing unexpected novel insights into the biochemistry, (epi)genetics, metabolism, and function of water soluble vitamins, with their potential for clinical applications. Thus, physicians, clinicians, scientists, researchers, epidemiologists. nutritional specialists and health professionals alike will find stimulating and fascinating new insight in the many roles that water soluble vitamins play in human health and disease.

Download or read book Profiles of the Nutrients 3 Water Soluble and Fat Soluble Vitamins written by Richard Rydon and published by Lulu.com. This book was released on 2016-12-22 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part 3 of 'Profiles of the Nutrients' by Richard Rydon covers the Water-Soluble and Fat-Soluble Vitamins required by the human body. The topics considered include the fourteen known vitamins and some nonvitamins. In all, the series comprises three books. The first part deals with Carbohydrates, Lipids and Proteins. And the second part deals with Minerals and Trace Elements

Download or read book Vitamin Analysis for the Health and Food Sciences written by Ronald R. Eitenmiller and published by CRC Press. This book was released on 2016-04-19 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved

Download or read book The Technology of Vitamins in Food written by P. Berry Ottaway and published by Aspen Publishers. This book was released on 1993 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life.

Download or read book Modern Analytical Methodologies in Fat and Water Soluble Vitamins written by Won O. Song and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This self-contained book provides modern and practical analytical methodologies for the assays in foods, pharmaceuticals and clinical samples. It covers the fat-soluble Vitamins: A, beta-carotene, D, E and K as well as the water soluble vitamins, C, folate, thiamin, biotin, pyridoxin and cyancobalims.

Download or read book Methods of Vitamin Assay written by Association of Vitamin Chemists and published by Hassell Street Press. This book was released on 2021-09-10 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Methods for the Determination of Vitamins in Food written by D. Brubacher and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which these methods must meet. On the basis of these requirements, methods were selected for vitamin A, ~-carotene, vitamin B1 (thiamine), vitamin C and vitamin E. Unfortunately, for vitamins B2 (riboflavin), B6 and D only tentative methods could be chosen, since the methods available only partially fulfilled the require ments set by the expert group. For niacin and folic acid some references only could be given because none of the existing methods satisfied these requirements, and for vitamin B , vitamin K, pantothenic acid and 12 biotin it was not considered possible to give even references. All methods were carefully described in detail so that every laboratory worker could use them without being an expert in vitamin assay. In October 1983 an enlarged expert group on vitamins approved the compilation of methods and approached a publishing house with a view to publication. The editors wish to thank Dr Peter Zeuthen, the leader of the project COST 91, for his interest in their work, and Mr G.

Download or read book Modern Analytical Methodologies in Fat and Water Soluble Vitamins written by Won O. Song and published by John Wiley & Sons. This book was released on 2000-03-27 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: This self-contained book provides modern and practical analytical methodologies for the assays in foods, pharmaceuticals and clinical samples. It covers the fat-soluble Vitamins: A, beta-carotene, D, E and K as well as the water soluble vitamins, C, folate, thiamin, biotin, pyridoxin and cyancobalims.

Download or read book Methods of Vitamin Assay written by Association of Vitamin Chemists and published by . This book was released on 1966 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Intestinal Lipid Metabolism written by Charles M. Mansbach and published by Springer Science & Business Media. This book was released on 2000-11-30 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was stimulated by the enthusiasm shown by attendees at the meetings in Saxon River, VT, sponsored by the Federation ofAmerican Societies for Experimental Biology (FASEB), on the subject of the intestinal processing of lipids. When these meetings were first started in 1990, the original organizers, two of whom are editors ofthis volume (CMM and PT), had two major goals. The first was to bring together a diverse group ofinvestiga tors who had the common goal of gaining a better understanding of how the intestine ab sorbs lipids. The second was to stimulate the interest of younger individuals whom we wished to recruit into what we believed was an exciting and fruitful area ofresearch. Since that time, the field has opened up considerably with new questions being asked and new an swers obtained, suggesting that our original goals for the meetings were being met. In the same spirit, it occurred to us that there has not been a recentbook that draws to gethermuch ofthe informationavailableconcerninghow the intestineprocesses lipids. This book is intended to reach investigators with an interest in this area and their pre- and post doctoral students. The chapters are written by individuals who have a long-term interest in the areas about which they write, and many have been speakers at the subsequent FASEB conferences that have followed on the first.

Download or read book The Fat Soluble Vitamins written by H. DeLuca and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first demonstration of the existence of a vitamin and the full recognition of this fact are often attributed to the work of McCollum, who found that a sub stance in butterfat and cod-liver oil was necessary for growth and health of ani mals fed purified diets. It became obvious that an organic substance present in microconcentrations was vital to growth and reproduction of animals. Following the coining of the word vitamine by Funk, McCollum named this fat-soluble sub stance vitamin A. We can, therefore, state that vitamin A was certainly one of the first known vitamins, yet its function and the function of the other fat-soluble vitamins had remained largely unknown until recent years. However, there has been an explosion of investigation and new information in this field, which had remained quiescent for at least two or three decades. It is now obvious that the fat-soluble vitamins function quite differently from their water-soluble counter parts. We have learned that vitamin D functions by virtue of its being converted in the kidney to a hormone that functions to regulate calcium and phosphorus metabolism. This new endocrine system is in the process of being elucidated in detail, and in addition, the medical use of these hormonal forms of vitamin D in the treatment of a variety of metabolic bone diseases has excited the medical com munity.

Download or read book Bioavailability and Analysis of Vitamins in Foods written by G. F. M. Ball and published by Springer. This book was released on 2013-11-11 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.

Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds