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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
fortificationExamines associated safety and regulatory
aspectsCovers methods for fortifying foods with vitamins and
minerals and other nutraceuticals"
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.
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