Advances in food fortification with vitamins and co-vitamins
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Uniwersytet Przyrodniczy we Wrocławiu)
Książka
Tytuł książki
Food Biofortification Technologies
Data publikacji
2018
ISBN
978-1-4987-5659-4
Wydawca
Boca Raton : CRC Press/Taylor & Francis Group
Publikacja
Główny język publikacji
angielski
Tytuł rozdziału
Advances in food fortification with vitamins and co-vitamins
Rok publikacji
2018
Strony (od-do)
61-96
Numer rozdziału
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
1.75
Hasło encyklopedyczne
Autorzy
Pozostali autorzy
+ 1
Streszczenia
Język
angielski
Treść
Fortification of foods has become a public health measure for preventing deficiencies of vitamins dissolved in lipids, such as A, D, or those well dissolved in water, especially B12, thiamin, and folic acid. Food can be fortified with vitamins in several ways: mass fortification, targeted fortification, and market-driven fortification. The choice of a vitamin A fortificant is largely governed by the characteristics of the food vehicle, as well as various technological, regulatory and religious considerations. Food fortification with vitamin D was one of the first in history and it is still ongoing in many countries. One of the challenges of food fortification with vitamin B2 is achieving a designed level of fortification without changing the sensory properties off the food item. Fortification of fruit juices and beverages with vitamin C is a common practice. Another approach to food fortification, despite direct applications, is to encapsulate certain vitamins.
Inne
System-identifier
UPWr3eeea5bb783b41798185b0c7e3588f51