The Technology of Vitamins in Food
Title | The Technology of Vitamins in Food PDF eBook |
Author | P. Berry Ottaway |
Publisher | Springer Science & Business Media |
Pages | 279 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461521319 |
The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.
Vitamins In Foods
Title | Vitamins In Foods PDF eBook |
Author | George F.M. Ball |
Publisher | CRC Press |
Pages | 820 |
Release | 2005-11-01 |
Genre | Medical |
ISBN | 1420026976 |
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
The Technology of Vitamins in Food
Title | The Technology of Vitamins in Food PDF eBook |
Author | Ottaway |
Publisher | John Wiley & Sons |
Pages | |
Release | 1994-02-01 |
Genre | |
ISBN | 9780442308643 |
Bioavailability and Analysis of Vitamins in Foods
Title | Bioavailability and Analysis of Vitamins in Foods PDF eBook |
Author | G. F. M. Ball |
Publisher | Springer |
Pages | 571 |
Release | 2013-11-11 |
Genre | Medical |
ISBN | 1489934146 |
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 the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.
Food Fortification and Supplementation
Title | Food Fortification and Supplementation PDF eBook |
Author | Peter Berry Ottaway |
Publisher | Elsevier |
Pages | 297 |
Release | 2008-03-31 |
Genre | Technology & Engineering |
ISBN | 1845694260 |
Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry. Provides a comprehensive summary of the technology of food fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
Vitamins and Minerals in Health and Nutrition
Title | Vitamins and Minerals in Health and Nutrition PDF eBook |
Author | M Tolonen |
Publisher | Elsevier |
Pages | 232 |
Release | 1990-01-01 |
Genre | Technology & Engineering |
ISBN | 1845698460 |
This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.
Applied Nutrition and Food Technology
Title | Applied Nutrition and Food Technology PDF eBook |
Author | Jesse D. Dagoon |
Publisher | Rex Bookstore, Inc. |
Pages | 532 |
Release | 1989 |
Genre | Food industry and trade |
ISBN | 9789712305054 |