The Technology Of Vitamins In Food
DOWNLOAD
FREE 30 Days
Download The Technology Of Vitamins In Food PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get The Technology Of Vitamins In Food book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
The Technology Of Vitamins In Food
DOWNLOAD
FREE 30 Days
Author : P. Berry Ottaway
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Technology Of Vitamins In Food written by P. Berry Ottaway and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin 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 infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.
The Technology Of Vitamins In Food
DOWNLOAD
FREE 30 Days
Author : Ottaway
language : en
Publisher: John Wiley & Sons
Release Date : 1994-02-01
The Technology Of Vitamins In Food written by Ottaway and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-02-01 with categories.
Bioavailability And Analysis Of Vitamins In Foods
DOWNLOAD
FREE 30 Days
Author : G. F. M. Ball
language : en
Publisher: Springer
Release Date : 2013-11-11
Bioavailability And Analysis Of Vitamins In Foods written by G. F. M. Ball and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Medical categories.
Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.
Food Fortification And Supplementation
DOWNLOAD
FREE 30 Days
Author : Peter Berry Ottaway
language : en
Publisher: Elsevier
Release Date : 2008-03-31
Food Fortification And Supplementation written by Peter Berry Ottaway and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-31 with Technology & Engineering categories.
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 fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
Vitamins In Foods
DOWNLOAD
FREE 30 Days
Author : George F.M. Ball
language : en
Publisher: CRC Press
Release Date : 2005-11-01
Vitamins In Foods written by George F.M. Ball and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Medical categories.
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
Water Soluble Vitamin Assays In Human Nutrition
DOWNLOAD
FREE 30 Days
Author : G.F.M. Ball
language : en
Publisher: Springer
Release Date : 2012-12-06
Water Soluble Vitamin Assays In Human Nutrition written by G.F.M. Ball and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
...this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and further reading to understand why these vitamins are important to those concerned with human nutrition. ' - International Journal of Food Science and Technology This book is of practical use as a tool and reference work of laboratory managers, senior analysts and laboratory technicians in food and vitamin manufactrurinf companies, for those in govenment and research institutes and for medical researchers, public analyst and nutritionist, It can also be recommended for a broad audience including lectures, students of natural sciences and food technologist. - lesbensm Wiss und Technol.'I recommend Water-soluble vitamins Assays in Human Nutrition not only to scientist in academia and industry and students in all food related fields as a valuable and easily used reference... it wll most likely be the first book I reach for when the inevitable question arises.April 1994Price: 115.00UK
Food Fortification
DOWNLOAD
FREE 30 Days
Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1996
Food Fortification written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Technology & Engineering categories.
Applied Nutrition And Food Technology
DOWNLOAD
FREE 30 Days
Author : Jesse D. Dagoon
language : en
Publisher: Rex Bookstore, Inc.
Release Date : 1989
Applied Nutrition And Food Technology written by Jesse D. Dagoon and has been published by Rex Bookstore, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Food industry and trade categories.
Vitamin C Fortification Of Food Aid Commodities
DOWNLOAD
FREE 30 Days
Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 1998-02-02
Vitamin C Fortification Of Food Aid Commodities written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-02-02 with Medical categories.
The Nutrition Handbook For Food Processors
DOWNLOAD
FREE 30 Days
Author : C J K Henry
language : en
Publisher: Elsevier
Release Date : 2002-08-16
The Nutrition Handbook For Food Processors written by C J K Henry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-16 with Technology & Engineering categories.
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers