Del 203 i serien Chemical Analysis: A Series of Monographs on Analytical Chemistry and Its Applications

Modern Analytical Methodologies in Fat- and Water-Soluble Vitamins

Inbunden, Engelska, 2000

AvWon O. Song,Gary R. Beecher,Ronald R. Eitenmiller

3 759 kr

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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.

Produktinformation

Utgivningsdatum2000-04-10
Mått157 x 229 x 28 mm
Vikt794 g
FormatInbunden
SpråkEngelska
SerieChemical Analysis: A Series of Monographs on Analytical Chemistry and Its Applications
Antal sidor496
FörlagJohn Wiley & Sons Inc
ISBN9780471179429

Tillhör följande kategorier

Analytisk kemi inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik

FAT-SOLUBLE VITAMINS. Vitamin A (T. Arnhold, et al.). Vitamin D (M. Holick). Determination of Tocopherols and Tocotrienols in Foods and Tissues (V. Piironen). Vitamin K (S. Booth, et al.). Simultaneous Determination of Fat-Soluble Vitamins in Food, Feed, and Serum (R. Eitenmiller & W. Landen). WATER-SOLUBLE VITAMINS. Thiamin (R. Eitenmiller & W. Landen). Riboflavin (R. Eitenmiller & W. Landen). Vitamin B_6 (S. Coburn). Vitamin B_12 (E. Quadros). Niacin (S. Tanaka). Pantothenate (W. Song, et al.). Biotin (J. Zempleni & D. Mock). Vitamin C (S. Rumsey & M. Levine). Index.

"Overview of the extraction, sample preparation and chromatographic separation techniques given for each vitamin or vitamin group..." (CAB Abstracts December 2000) "...it is recommended as a collective reference text..." (The Analyst, 13th December 2000) "...an invaluable tool not only for experienced analysts but also for beginners in this field." (Annali di Chimica, Vol 154, 2000) "The book is a very good work valuable on the one hand for analysts and on the other for scientists working in the field of nutrition" (Nahrung/Food, Vol.45, No.14, 2001)