Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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The Technology of Vitamins in Food (Paperback, Softcover reprint of the original 1st ed. 1993)
Loot Price: R1,491
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The Technology of Vitamins in Food (Paperback, Softcover reprint of the original 1st ed. 1993)
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The roleofvitamins inhuman nutrition is an
importantaspectofnutrition and food science, and our knowledge in
this area is still advancing. Over the last few years there has
been a considerable consumer awareness ofnutrition and healthy
eating which has been enhanced by numerous articles in the media
and by nutritional labellingon products. As aconsequence, the food
industry has hadtobecomemore concernedwiththenutritional
valueofproductsandthemaintenanceofguaranteed micronutrient levels.
While the food industry has the responsibility ofproducing foods
that provide a realistic supply ofnutrients, including vitamins, it
is now also required to offer products with ahigh degree
ofconvenience and long shelflives. Vitamins are a group of chemical
compounds which are relatively unstable. They are affected by a
number of factors such as heat, light and other food components and
also by the processes needed to preserve the food or to convert it
into consumer products (e.g. pasteurisation, sterilisation,
extrusion, irradiation, etc.). The result ofthese interactions may
be a partial or total loss ofthe vitamins. Food technology is
concerned with both the maintenance ofvitamin 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 baby and infantfoods and slimming foods need to be
enriched or fortified with vitamins and other micronutrients. In
addition to being essential nutrients, some vitamins have an
important role astechnological additives infoods andcanbefound
acting as colours, antioxidants and texture improvers.
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