Vitamins: Folates

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 678-686

  Witthoft C M ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Absorption; Bioavailability; Content in food; Folate; Folate binding proteins; Folic acid; Fortification; Physiological function; Processing; Storage

Indexed keywords

EID: 85042842587     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00485-4     Document Type: Chapter

References (8)

1. Arkbåge K., Verwei M., Havenaar R., Witthöft C. Bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate decreases after addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model. The Journal of Nutrition 2003, 133:3678-3683.
2. Folate in Health and Disease 1995, Marcel Dekker Inc., New York; Basel; Hong Kong. L.B. Bailey (Ed.).
3. Eitenmiller R.R., Landen W.O. Folate. Vitamin Analysis for the Health and Food Sciences 1990, 411-466. CRC Press, Boca Raton, FL; London; New York; Washington, DC. R.R. Eitenmiller, W.O. Landen (Eds.).
4. Hawkes J.G., Villota R. Folates in foods: Reactivity, stability during processing, and nutritional implications. Critical Reviews in Food Science and Nutrition 1989, 28:439-538.
5. Folic Acid Metabolism in Health and Disease 1990, Wiley-Liss Inc., New York; Chichester; Brisbane, QLD; Toronto, ON; Singapore. M.F. Picciano, E.L.R. Stokstad, J.F. Gregory (Eds.).
6. Witthöft CM Analytical methods to assess bioavailability of water-soluble vitamins in food - exemplified by folate In: Rychlik M (ed.) Fortified Foods with Vitamins - Analytical Concepts to Assure Better and Safer Products Hoboken, NJ: Wiley & Sons Inc. (accepted).
7. Witthöft C.M., Arkbåge K., Johansson M., et al. Folate absorption from folate-fortified and processed foods using a human ileostomy model. British Journal of Nutrition 2006, 95:181-187.
8. Witthöft C.M., Forssén K., Johannesson L., Jägerstad M. Folates - food sources, analyses, retention and bioavailability. Scandinavian Journal of Food & Nutrition 1999, 43:138-146.