The Technology of Vitamins in Food [electronic resource] /

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 -- 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 Restrictive regulations 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.

Bibliographic Details

Main Authors:	Ottaway, P. Berry. editor., SpringerLink (Online service)
Format:	Texto biblioteca
Language:	eng
Published:	Boston, MA : Springer US : Imprint: Springer, 1993
Subjects:	Chemistry., Food, Food Science.,
Online Access:	http://dx.doi.org/10.1007/978-1-4615-2131-0
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