Vitamins in foods: analysis, bioavailability, and stability
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL [u.a.]
Taylor & Francis
2006
|
| Schriftenreihe: | Food science and technology
156 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 785 S. graph. Darst. |
| ISBN: | 1574448048 |
Internformat
MARC
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| 650 | 4 | |a Aliments - Teneur en vitamines | |
| 650 | 4 | |a Food |x Vitamin content | |
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| 650 | 0 | 7 | |a Vitamingehalt |0 (DE-588)4231556-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Bioverfügbarkeit |0 (DE-588)4145660-9 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1804134564594974720 |
|---|---|
| adam_text | IMAGE 1
ERTIES
OF VITAMINS
CHAPTER 1
. NUTRITIONAL AS ECTS
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
...................... 1.5.1 WATER ACTIVITY AND LIPID OXIDATION 6
....................................... 1.5.2 FIRST-ORDER KINETICS 7
......... 1.5.3 EFFECTS OF FOOD PROCESSING ON VITAMIN RETENTION 9
DEHYDRATION .....................................
9
........................................ BLANCHING 10
......................................... CANNING 11
PASTEURIZATION AND ULTRA-HIGH-TEMPERATURE
....................................... PROCESSING 11
............................. MICROWAVE HEATING 12
HYDROTHERMAL PROCESSES ............... (FLAKING. PUFFING. AND EXTRUSION)
13
......................................... FREEZING 14
....................................... IRRADIATION 14
HIGH HYDROSTATIC PRESSURE TREATMENT ..........
15
............................ CURING AND SMOKING 16
..................................................... 1.5.4 MILLING 17
............ 1.5.5 EFFECTS OF FOOD STORAGE ON VITAMIN RETENTION 17
...... 1.5.6 EFFECTS OF DOMESTIC COOKING ON VITAMIN RETENTION 17
............................................................. REFERENCES
18
CHAPTER 2 . INTESTINAL ABSORPTION AND BIOAVAILABILITY OF VITAMINS:
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . 2.1 GENERAL
PRINCIPLES OF SOLUTE TRANSLOCATION 23
......................................... 2.2 INTESTINAL ABSORPTION 24
................................................. 2.2.1 TLX
VILLUS 24
................................ 2.2.2 THE LUMINA1
ENVIRONMENT 25
2.2.3 ADAPTIVE REGULATION OF INTESTINAL
........................................ NUTRIENT TRANSPORT 25
IMAGE 2
2.2.3.1 NONSPECIFIC ANATOMICAL ADAPTATIONS TO CHANGING METABOLIC
REQUIREMENTS AND FOOD DEPRIVATION .................................
25
2.2.3.2 DIETARY REGULATION OF INTESTINAL NUTRIENT CARRIERS
.................................
26
2.2.4 DIGESTION, ABSORPTION, AND TRANSPORT OF DIETARY FAT
................................................
27
2.2.5
TRANSPORT OF
GLUCOSE AND FRUCTOSE: A MODEL FOR THE ABSORPTION OF SOME WATER - SOLUBLE
VITAMINS .........
28
2.2.6 EFFECTS OF DIETARY FIBER ON ABSORPTION OF NUTRIENTS
...............................................
30
2.3 BIOAVAILABILITY ................................................
32
2.3.1 GENERAL CONCEPTS .........................................
32
2.3.2 METHODS FOR ESTIMATING VITAMIN BIOAVAILABILITY IN
........................................... HUMAN SUBJECTS 33
2.3.2.1 PLASMA RESPONSE .................................
33
2.3.2.2 URINARY EXCRETION ................................
34
2.3.2.3 ORAL-FECAL BALANCE STUDIES AND THE DETERMINATION OF PRECECAL
DIGESTIBILITY
|
| adam_txt |
IMAGE 1
ERTIES
OF VITAMINS
CHAPTER 1
. NUTRITIONAL AS ECTS
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
. 1.5.1 WATER ACTIVITY AND LIPID OXIDATION 6
. 1.5.2 FIRST-ORDER KINETICS 7
. 1.5.3 EFFECTS OF FOOD PROCESSING ON VITAMIN RETENTION 9
DEHYDRATION .
9
. BLANCHING 10
. CANNING 11
PASTEURIZATION AND ULTRA-HIGH-TEMPERATURE
. PROCESSING 11
. MICROWAVE HEATING 12
HYDROTHERMAL PROCESSES . (FLAKING. PUFFING. AND EXTRUSION)
13
. FREEZING 14
. IRRADIATION 14
HIGH HYDROSTATIC PRESSURE TREATMENT .
15
. CURING AND SMOKING 16
. 1.5.4 MILLING 17
. 1.5.5 EFFECTS OF FOOD STORAGE ON VITAMIN RETENTION 17
. 1.5.6 EFFECTS OF DOMESTIC COOKING ON VITAMIN RETENTION 17
. REFERENCES
18
CHAPTER 2 . INTESTINAL ABSORPTION AND BIOAVAILABILITY OF VITAMINS:
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . 2.1 GENERAL
PRINCIPLES OF SOLUTE TRANSLOCATION 23
. 2.2 INTESTINAL ABSORPTION 24
. 2.2.1 TLX
VILLUS 24
. 2.2.2 THE LUMINA1
ENVIRONMENT 25
2.2.3 ADAPTIVE REGULATION OF INTESTINAL
. NUTRIENT TRANSPORT 25
IMAGE 2
2.2.3.1 NONSPECIFIC ANATOMICAL ADAPTATIONS TO CHANGING METABOLIC
REQUIREMENTS AND FOOD DEPRIVATION .
25
2.2.3.2 DIETARY REGULATION OF INTESTINAL NUTRIENT CARRIERS
.
26
2.2.4 DIGESTION, ABSORPTION, AND TRANSPORT OF DIETARY FAT
.
27
2.2.5
TRANSPORT OF
GLUCOSE AND FRUCTOSE: A MODEL FOR THE ABSORPTION OF SOME WATER - SOLUBLE
VITAMINS .
28
2.2.6 EFFECTS OF DIETARY FIBER ON ABSORPTION OF NUTRIENTS
.
30
2.3 BIOAVAILABILITY .
32
2.3.1 GENERAL CONCEPTS .
32
2.3.2 METHODS FOR ESTIMATING VITAMIN BIOAVAILABILITY IN
. HUMAN SUBJECTS 33
2.3.2.1 PLASMA RESPONSE .
33
2.3.2.2 URINARY EXCRETION .
34
2.3.2.3 ORAL-FECAL BALANCE STUDIES AND THE DETERMINATION OF PRECECAL
DIGESTIBILITY |
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| id | DE-604.BV020850978 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:19:49Z |
| indexdate | 2024-07-09T20:26:37Z |
| institution | BVB |
| isbn | 1574448048 |
| language | English |
| lccn | 2005049926 |
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| physical | 785 S. graph. Darst. |
| publishDate | 2006 |
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| publisher | Taylor & Francis |
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| series | Food science and technology |
| series2 | Food science and technology |
| spelling | Ball, George F. M. Verfasser aut Vitamins in foods analysis, bioavailability, and stability by George F.M. Ball Boca Raton, FL [u.a.] Taylor & Francis 2006 785 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 156 Includes bibliographical references and index Aliments - Teneur en vitamines Food Vitamin content Stabilität (DE-588)4056693-6 gnd rswk-swf Vitamin (DE-588)4063635-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Vitamingehalt (DE-588)4231556-6 gnd rswk-swf Bioverfügbarkeit (DE-588)4145660-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Vitamingehalt (DE-588)4231556-6 s DE-604 Vitamin (DE-588)4063635-5 s Bioverfügbarkeit (DE-588)4145660-9 s Stabilität (DE-588)4056693-6 s b DE-604 Food science and technology 156 (DE-604)BV000012997 156 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014172684&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Ball, George F. M. Vitamins in foods analysis, bioavailability, and stability Food science and technology Aliments - Teneur en vitamines Food Vitamin content Stabilität (DE-588)4056693-6 gnd Vitamin (DE-588)4063635-5 gnd Lebensmittel (DE-588)4034870-2 gnd Vitamingehalt (DE-588)4231556-6 gnd Bioverfügbarkeit (DE-588)4145660-9 gnd |
| subject_GND | (DE-588)4056693-6 (DE-588)4063635-5 (DE-588)4034870-2 (DE-588)4231556-6 (DE-588)4145660-9 |
| title | Vitamins in foods analysis, bioavailability, and stability |
| title_auth | Vitamins in foods analysis, bioavailability, and stability |
| title_exact_search | Vitamins in foods analysis, bioavailability, and stability |
| title_exact_search_txtP | Vitamins in foods analysis, bioavailability, and stability |
| title_full | Vitamins in foods analysis, bioavailability, and stability by George F.M. Ball |
| title_fullStr | Vitamins in foods analysis, bioavailability, and stability by George F.M. Ball |
| title_full_unstemmed | Vitamins in foods analysis, bioavailability, and stability by George F.M. Ball |
| title_short | Vitamins in foods |
| title_sort | vitamins in foods analysis bioavailability and stability |
| title_sub | analysis, bioavailability, and stability |
| topic | Aliments - Teneur en vitamines Food Vitamin content Stabilität (DE-588)4056693-6 gnd Vitamin (DE-588)4063635-5 gnd Lebensmittel (DE-588)4034870-2 gnd Vitamingehalt (DE-588)4231556-6 gnd Bioverfügbarkeit (DE-588)4145660-9 gnd |
| topic_facet | Aliments - Teneur en vitamines Food Vitamin content Stabilität Vitamin Lebensmittel Vitamingehalt Bioverfügbarkeit |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014172684&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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