ABSTRACT

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

part |2 pages

Part I Properties of Vitamins

chapter 1|20 pages

1

chapter 2|16 pages

2

chapter 3|68 pages

3

chapter 4|12 pages

4

chapter 5|18 pages

5

chapter 6|12 pages

6

chapter 7|16 pages

7

chapter 8|12 pages

8

chapter 9|12 pages

9

chapter 10|22 pages

10

chapter 11|10 pages

11

chapter 12|10 pages

12

chapter 13|44 pages

13

chapter 14|14 pages

14

chapter 15|20 pages

15

part |2 pages

Part II Analysis of Vitamins

chapter 16|10 pages

16

chapter 17|18 pages

17

chapter 18|30 pages

18

chapter 19|50 pages

19

chapter 20|166 pages

20

chapter 21|150 pages

21

chapter 22|22 pages

22

chapter 23|20 pages

23