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Fortified Foods with Vitamins. Analytical Concepts to Assure Better and Safer Products

  • ID: 2180137
  • March 2011
  • 314 Pages
  • John Wiley and Sons Ltd
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Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.

The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins.

A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.

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Preface

PART I: Perspectives and General Methodology in Vitamin Analysis

STABLE ISOTOPE DILUTION ASSAYS IN VITAMIN ANALYSIS –

A REVIEW OF PRINCIPLES AND APPLICATIONS

Principle of Stable Isotope Dilution Assays

Application of Stable Isotope Dilution Assays to Vitamins

Outlook

ANALYTICAL METHODS TO ASSESS THE BIOAVAILABILITY OF WATER–SOLUBLE VITAMINS IN FOOD–EXEMPLIFIED BY FOLATE

Introduction

Folate Bioavailability

QUANTITATION OF VITAMINS USING MICROBIOLOGICAL ASSAYS IN MICROTITER FORMATS

Introduction

Methods and Materials

Results

Conclusion

BIOSENSORS IN VITAMIN ANALYSIS OF FOODS

Introduction

Technology

Surface Palsmon Resonance (SPR)

Biosensor Assay

Water–Soluble Vitamin Analysis by Inhibition Protein Binding Assay on Biacore Q

Validation Considerations

Conclusions

INTERNATIONAL PERSPECTIVES IN VITAMIN ANALYSIS AND LEGISLATION IN VITAMIN FORTIFICATION

Introduction

General Requirements for Modern and Future Vitamin Assays

Fortification with Vitamins –

The International Perspective

PART II: Analysis of Water–Soluble Vitamins

HPLC DETERMINATION OF THIAMIN IN FORTIFIED FOODS

Introduction

Fortification of Foods with Thiamin

Analytical Principles

Extraction Procedures

Liquid Chromatography Procedures

Conclusion

HPLC DETERMINATION OF RIBOFLAVIN IN FORTIFIED FOODS

Introduction

Materials and Methods

HPLC Intercomparisons

Conclusion

HPLC–MS DETERMINATION OF VITAMIN C IN FORTIFIED FOOD PRODUCTS

Introduction

Materials and Methods

Results and Discussion

QUANTITATION OF PANTOTHENIC ACID IN FORTIFIED FOODS BY STABLE ISOTOPE DILUTION ANALYSIS AND METHOD COMPARISON WITH A MICROBIOLOGICAL ASSAY

Introduction

Materials and Methods

Results and Discussion

OPTIMIZATION OF HPLC METHODS FOR ANALYZING ADDED FOLIC ACID IN FORTIFIED FOODS

Introduction

Materials and Methods

Results and Discussion

Conclusion

STUDIES ON NEW FOLATES IN FORTIFIED FOODS AND ASSESSMENT OF THEIR BIOAVAILABILITY AND BIOACTIVITY

Introduction

Materials and Methods

Results and Discussion

ANALYSIS OF VITAMIN B12 BY HPLC

Introduction

Sample Preparation

Separation

Detection

Reference Materials for Vitamin B12 Analysis

MICROBIOLOGICAL DETECTION OF VITAMIN B12 AND OTHER VITAMINS

Vitamin B12

Analysis of Food Vitamin B12 by Bioautography

Other Vitamins Determined by Microbiological Analysis

MULTIMETHOD FOR WATER–SOLUBLE VITAMINS IN FOODS BY USING LC–MS

Introduction

Extraction and Cleanup with Conventional Methods of Analysis

Liquid Chromatographic Methods for the Analysis of Water–Soluble Vitamins

LC–MS in Multianalyte Confirmation Analyses

Electrospray Ionization and Collision–Induced Dissociation

LC–ESI–MS for Simultaneous Analysis of Water–Soluble Vitamins

Simultaneous Extraction Procedures

Conclusions and Future Developments

PART III: Analysis of Fat–Soluble Vitamins

ANALYSIS OF CAROTENOIDS

Introduction

Materials and Methods

Results and Discussion

HPLC DETERMINATION OF VITAMIN E IN FORTIFIED FOODS

Introduction

Fortification of Foods with Vitamin E

Experimental Procedures Used to Determine Vitamin E in Fortified Foods by HPLC

Conclusions

DETERMINATION OF VITAMIN D BY LC–MS/MS

Introduction

Materials and Methods

Results and Discussion

QUANTITATION OF VITAMIN K IN FOODS

Introduction

Biological Role of Vitamin K

Dietary Vitamin K Sources

Stability of Vitamin K

Bioavailability of Vitamin K from Foods

Dietary Vitamin K Deficiency

Analytical Methods for the Determination of Vitain K in Foods

TRACE ANALYSIS OF CAROTENOIDS AND FAT–SOLUBLE VITAMINS IN SOME FOOD MATRICES BY LC–APCI–MS/MS

Introduction

Materials and Methods

Results and Discussion

Conclusions

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This text provides a thorough update of modern methods for vitamin analysis including carefully considered examples and data comparing more recent methodology with traditional methods Instead, it is a good method–development resource for fast, high efficiency, modern methods with sensitive and selective detection.   (Anal Bioanal Chem, 2012)

Note: Product cover images may vary from those shown
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Note: Product cover images may vary from those shown

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