E-Book, Englisch, 270 Seiten, eBook
Ottaway The Technology of Vitamins in Food
Erscheinungsjahr 2012
ISBN: 978-1-4615-2131-0
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
E-Book, Englisch, 270 Seiten, eBook
ISBN: 978-1-4615-2131-0
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
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 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.
