Zobrazeno 1 - 10 of 28 pro vyhledávání: '"G. F. M. Ball"'
1
The analysis of tocopherols in corn oil and bacon fat by thin-layer chromatography and spot density measurement
Autor: G. F. M. Ball, P. W. Ratcliff
Publikováno v: International Journal of Food Science & Technology. 13:433-443
Summary The two major tocopherols (α and γ forms) present in corn oil were separated, after removal of interfering lipids, by thin-layer chromatography (TLC), and detected on the TLC plate by spraying with Gibbs' reagent (2,6-dichloro-p-benzoquinon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88ee8438089dc3f06591a6af934804a0
https://doi.org/10.1111/j.1365-2621.1978.tb00823.x
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2
Elektronická kniha
Bioavailability and Analysis of Vitamins in Foods
Autor: G. F. M. Ball
Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with t
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3
Vitamin A and the provitamin A carotenoids
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
In 1915 McCollum and Davis isolated from animal fats and fish oils a ‘fat-soluble A’ that was essential to rats for growth and also cured eye disorders. In 1921 Bloch reported that a diet containing full milk and cod-liver oil cured xerophthalmia
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::842c63e8bc8d3e56472290f0bd19ee8d
https://doi.org/10.1007/978-1-4899-3414-7_3
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4
Vitamin B12
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
A type of anaemia attributed to a digestive disorder was reported by Combe in 1822 and later recognized as pernicious anaemia by Addison in 1849. It was not until 1926 that Minot and Murphy started to cure patients suffering from pernicious anaemia b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::348de787c131e606317123ce5cd28595
https://doi.org/10.1007/978-1-4899-3414-7_14
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5
Physiological aspects of vitamin bioavailability
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Vitamins are a group of organic compounds which are essential in very small amounts for the normal functioning of the human body. They have widely varying chemical and physiological functions and are broadly distributed in natural food sources. Thirt
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4511787a0a485e0391786c423229c2fe
https://doi.org/10.1007/978-1-4899-3414-7_1
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6
Vitamin C
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a33024e77be786f6dbe536654948fe96
https://doi.org/10.1007/978-1-4899-3414-7_15
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7
Vitamin K
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::011442eaa0f48c1cc3febf0c4fc3398e
https://doi.org/10.1007/978-1-4899-3414-7_6
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8
Vitamin D
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7baefad4ccc77653675027617221c0c5
https://doi.org/10.1007/978-1-4899-3414-7_4
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9
Pantothenic acid
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e11bec5871d269832f4daeab8329d91b
https://doi.org/10.1007/978-1-4899-3414-7_11
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10
Folate
Autor: G. F. M. Ball
Publikováno v: Bioavailability and Analysis of Vitamins in Foods ISBN: 9780412780905
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e5c8856e4f311f67b82f67537a456afb
https://doi.org/10.1007/978-1-4899-3414-7_13
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