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B VITAMINS AND FOLATE CHEMISTRY ANALYSIS FUNCTION AND EFFECTS FOOD AND NUTRITIONAL COMPONENTS IN FOCUS (HB 2013) Hardcover - 2012 - 2nd Edition
by Victor R. Preedy (Editor)
- New
Written by an expert team, this research compilation provides a fascinating insight into the scientific knowledge around these compounds for health and nutritional scientists.
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Details
- Title B VITAMINS AND FOLATE CHEMISTRY ANALYSIS FUNCTION AND EFFECTS FOOD AND NUTRITIONAL COMPONENTS IN FOCUS (HB 2013)
- Binding Hardcover
- Edition number 2nd
- Edition 2
- Condition New
- Pages 888
- Volumes 1
- Language ENG
- Publisher SR-ECOMMERCE
- Date 2012-10
- Bookseller's Inventory # SrEcom-9781849733694
- ISBN 9781849733694 / 1849733694
- Weight 3.24 lbs (1.47 kg)
- Dimensions 9.26 x 6.44 x 2.1 in (23.52 x 16.36 x 5.33 cm)
From the rear cover
B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate. The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry, biochemistry and metabolism across the vitamins and related compounds; analysis including spectrofluorimetry, isotope dilution mass spectrometry, chromatography; and finishes with the functional effects in humans including in strokes, epilepsy, dementia and kidney disease.
Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
