Microbiological assay of vitamin B and biotin in some Nigerian fermented foods

Fortified Foods with Vitamins (Analytica

Fortified Foods with Vitamins (Analytical Concepts to Assure Better and Safer Products) || Quantitation of Vitamins Using Microbiological Assays in Microtiter Formats

✍ Rychlik, Michael 📂 Article 📅 2011 🏛 Wiley-VCH Verlag GmbH & Co. KGaA 🌐 German ⚖ 239 KB

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

Fortified Foods with Vitamins (Analytica

Fortified Foods with Vitamins (Analytical Concepts to Assure Better and Safer Products) || Quantitation of Pantothenic Acid in Fortified Foods by Stable Isotope Dilution Analysis and Method Comparison with a Microbiological Assay

✍ Rychlik, Michael 📂 Article 📅 2011 🏛 Wiley-VCH Verlag GmbH & Co. KGaA 🌐 German ⚖ 122 KB 👁 2 views

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

Production and purification of an R-prot

Production and purification of an R-protein-enzyme conjugate for use in a microtitration plate protein-binding assay for vitamin B12 in fortified food

✍ Sandra C. Alcock; Paul M. Finglas; Michael R.A. Morgan 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 437 KB

Studies on the nutritional value of food

Studies on the nutritional value of foods treated with γ-radiation. I.—Effects on some B-complex vitamins in egg and wheat

✍ T. S. Kennedy 📂 Article 📅 1965 🏛 John Wiley and Sons 🌐 English ⚖ 325 KB

By use of microbiological methods of assay, the effect of y-radiation at doses of 0.5 Mrad and 5.0 Mrad on the content of some B-complex vitamins in frozen whole egg has been studied. For comparative purposes, analyses were also performed on egg treated by a heat-pasteurisation process designed to e