Water-soluble Vitamin Assays in Human Nutrition

The increasing consumption in the US of processed and convenience foods for which nutritional data are lacking, means an increasing demand for vitamin analysis and determination of bioavailability. This work examines the "in vitro" methods which relate to actual biological availability of the vitamin contents of foods. Vitamins covered are thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, biotin, folate, vitamin B-12 and vitamin C. It describes recent developments, as well as existing analytical techniques. The information on the assays is aimed at professionals in the food industry in the US.