Methods for the Determination of Vitamins in Food Recommended by COS
In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met
- PDF / 570,547 Bytes
- 9 Pages / 430.92 x 649.08 pts Page_size
- 41 Downloads / 187 Views
METHODS FOR THE DETERMINATION OF VITAMINS IN FOOD Recommended by COST 91 Edited by
G. BRUBACHER, W. MDLLER-MULOT F. Hoffmann-La Roche and Co. Ltd. Basle, Switzerland
and
D. A. T. SOUTHGATE Food Research Institute, Norwich, UK
ELSEVIER APPLIED SCIENCE P.UBLISHERS LONDON and NEW YORK
ELSEVIER APPLIED SCIENCE PUBLISHERS LTD Crown House, Linton Road, Barking, Essex IG II 8JU, England Sole Distributor in the USA and Canada
ELSEVIER SCIENCE PUBLISHING CO., INC. 52 Vanderbilt Avenue, New York, NY 10017, USA
British Library Cataloguing in Publication Data Methods for the determination of vitamins in food: recommended by COST 91. 1. Vitamins I. Brubacher, G. II. Muller-Mulot, W. III. Southgate, D.A.T. 641.1'8 TX553.V5 ISBN-13: 978-94-010-8691-2 e-ISBN-13: 978-94-009-4944-7 DOl: 10.1007/978-94-009-4944-7 WITH 3 TABLES AND 23 ILLUSTRATIONS ~~
ELSEVIER APPLIED SCIENCE PUBLISHERS LTD 1985 Reprinted 1986 Softcover reprint ofthe hardcover I st edition 1985
The selection and presentation of material and the opinions expressed in this publication are the sole responsibility of the authors concerned. Special regulations for readers in the USA This publication has been registered with the Copyright Clearance Center Inc. (CCC), Salem, Massachusetts. Information can be obtained from the CCC about conditions under which photocopies of parts of this publication may be made in the USA. All other copyright questions, including photocopying outside of the USA, should be referred to the publisher. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright owner, Elsevier Applied Science Publishers Ltd, Crown Hou-se, Linton Road, Barking, Essex IGII 8JU, England Photose! by Interprint Ltd
Preface
In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which these methods must meet. On the basis of these requirements, methods were selected for vitamin A, ~-carotene, vitamin B1 (thiamine), vitamin C and vitamin E. Unfortunately, for vitamins B2 (riboflavin), B6 and D only tentative methods could be chosen, since the methods available only partially fulfilled the requirements set by the expert group. For niacin and folic acid some references only could be given because none of the existing methods satisfied these requirements, and for vitamin B 12 , vitamin K, pantothenic acid and biotin it was not considered possible to give even references. All methods were carefully described in detail so that every laboratory worker could use them without being an expert in vitamin assay. In October 1983 an enlarged expert group on vitamins approved the compilation of methods and approached a publishing house with a
Data Loading...
