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The Technology of Vitamins in Food

Bibliographic Details
Main Author: Ottaway, P. Berry
Format: eBook
Language:English
Published: New York, NY Springer US 1993, 1993
Edition:1st ed. 1993
Subjects:
Food Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 5.4 Vitamin—vitamin interactions
  • 5.5 Processing losses
  • 5.6 Irradiation
  • 5.7 Food product shelf life
  • 5.8 Protection of vitamins
  • References
  • 6 Vitamin fortification of foods (specific applications)
  • 6.1 Addition of vitamins to foods
  • 6.2 Beverages
  • 6.3 Cereal products
  • 6.4 Dairy products
  • 6.5 Confectionery
  • References
  • 7 Vitamins as food additives
  • 7.1 Ascorbic acid (vitamin C)
  • 7.2 Carotenoids (provitamins A)
  • 7.3 Riboflavin (vitamin B2)
  • 7.4 Niacin
  • 7.5 dl-?-tocopherol (vitamin E)
  • References
  • 8 Vitamin analysis in foods
  • 8.1 Introduction
  • 8.2 Oil soluble vitamins
  • 8.3 The B-group vitamins
  • 8.4 Vitamin C
  • References
  • 9 Food fortification
  • 9.1 General policies for nutrient additions
  • 9.2 Legislation concerning addition of nutrients to foods
  • 9.3 Claims for nutrients and labelling of fortified foods
  • 9.4 Restrictiveregulations and policies on health claims
  • 9.5 The stability of vitamins
  • 9.6 Additions of iron sources to foods and drinks
  • 9.7 Communicating nutrition
  • 9.8 Conclusion
  • References
  • Appendix 1: Chemical and physical characteristics of vitamins
  • Appendix 2: Recommended nutrient reference values for food labelling purposes
  • 1 Biological functions of vitamins
  • 1.1 Introduction
  • 1.2 Retinol (vitamin A) and the provitamin carotenoids
  • 1.3 Vitamin D
  • 1.4 Vitamin E (tocopherol)
  • 1.5 Vitamin K
  • 1.6 Thiamin
  • 1.7 Riboflavin
  • 1.8 Pyridoxin
  • 1.9 Niacin
  • 1.10 Vitamin B12
  • 1.11 Folates
  • 1.12 Pantothenic acid
  • 1.13 Biotin
  • 1.14 Taurine and choline
  • 1.15 Carnitine
  • 1.16 Ascorbic acid
  • 1.17 Other organic trace constituents of food
  • 1.18 Vitamins and ‘free radical’ damage
  • Further reading
  • 2 Natural occurrence of vitamins in food
  • 2.1 Fat soluble vitamins and carotenoids
  • 2.2 Water soluble vitamins
  • References
  • 3 Nutritional aspects of vitamins
  • 3.1 Vitamin deficiency diseases
  • 3.2 Recommended daily allowances
  • 3.3 Safety
  • References
  • 4 Industrial production
  • 4.1 Introduction
  • 4.2 Vitamin production
  • References
  • 5 Stability of vitamins in food
  • 5.1 Introduction
  • 5.2 Fat soluble vitamins
  • 5.3 Water soluble vitamins

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