Vitamins In Foods

Discover the essential insights into vitamin science with "Vitamins In Foods" by Taylor & Francis Inc. Published in 2005, this comprehensive hardback spans 818 pages and delves into critical topics such as vitamin chemistry, absorption, and metabolism. This invaluable resource highlights the effects of food processing on vitamin retention, and the physiological mechanisms behind vitamin absorption.

In addition to these discussions, the book also covers analytical methods crucial for depicting individual vitamins found in foods, making it an essential guide for nutritionists, food scientists, and health enthusiasts alike. Equip yourself with the knowledge to understand both the benefits of vitamins and how to maximize their retention in everyday foods. Enhance your library with this authoritative text, perfect for anyone interested in the intersection of nutrition and food science.