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Food and Nutritional Components in Focus
B Vitamins and Folate: Chemistry, Analysis, Function and Effects
By
Lucien Bettendorff;
Lucien Bettendorff
University of Liege
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Faruk Ahmed;
Faruk Ahmed
Kuwait University College for Women
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C Antoniades;
C Antoniades
National and Kapodistrian University of Athens - Faculty of Medicine
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A Chango;
A Chango
Institut Polytechnique Lasalle Beauvais
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David Woollard;
David Woollard
The Pennsylvania State University
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Magdalena Zielinska-Dawidziak;
Magdalena Zielinska-Dawidziak
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Daniel Perrone Perrone;
Daniel Perrone Perrone
Cidade Universita, Brazil
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A Chango;
A Chango
Institut Polytechnique Lasalle Beauvais
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C Antoniades;
C Antoniades
National and Kapodistrian University of Athens - Faculty of Medicine
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Pei Chen;
Pei Chen
Beltsville Human Nutrition Research Center
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Robert Clarke
Robert Clarke
University of Oxford
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Edited by
Victor R Preedy
Victor R Preedy
King's College London, UK
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Hardback ISBN:
978-1-84973-369-4
PDF ISBN:
978-1-84973-471-4
No. of Pages:
888
Publication date:
23 Oct 2012
Book Chapter
CHAPTER 24: Biotin Analysis in Dairy Products
By
David C. Woollard
;
David C. Woollard
New Zealand Laboratory Services
35 O’Rorke Rd, Penrose, Auckland 1642
New Zealand
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Harvey E. Indyk
Harvey E. Indyk
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Published:23 Oct 2012
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Page range:
377 - 395
Citation
D. C. Woollard and H. E. Indyk, in B Vitamins and Folate: Chemistry, Analysis, Function and Effects, ed. V. R. Preedy, The Royal Society of Chemistry, 2012, pp. 377-395.
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Biotin is a member of the B group of water-soluble vitamins. This chapter summarises its chemistry, its biological and nutritional significance in the human diet and its distribution in foods, and describes methods for its quantitative determination in foods, with emphasis on dairy products. The various analytical strategies currently available are briefly reviewed and include microbiological, biological, chromatographic and ligand-binding principles.
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