Isbn: 9780412780905 - bioavailability and analysis of vitamins in foods (16 resultados)

Condición: New. pp. 586 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Condición: New. pp. 586.

Condición: New. pp. 586.

Paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Condición: As New. 569p thick hardback, laminated boards, dark blue cover, excellent clean copy, no names or stamps, never used, almost as new Language: English.

Condición: New. In English.

Condición: New. Num Pages: 416 pages, 51 line illustrations, index. BIC Classification: MBNH3; PSBC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 240 x 160. Weight in Grams: 1217. . 1997. Hardback. . . . .

Hardcover. Condición: Gut. Gebraucht - Gut - ungelesen,als Mängelexemplar gekennzeichnet, mit leichten Mängeln an Schnitt oder Einband durch Lager- oder Transportschaden -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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 584 pp. Englisch.…

Condición: New. Num Pages: 416 pages, 51 line illustrations, index. BIC Classification: MBNH3; PSBC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 240 x 160. Weight in Grams: 1217. . 1997. Hardback. . . . . Books ship from the US and Ireland.…

Hardcover. Condición: Brand New. 581 pages. 9.25x6.25x1.25 inches. In Stock.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 584 pp. Englisch.…

Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 obje.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 584 pp. Englisch.…

Taschenbuch. Condición: Neu. Bioavailability and Analysis of Vitamins in Foods | G. F. M. Ball | Taschenbuch | xii | Englisch | 1998 | Springer | EAN 9780412780905 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…