The Technology Of Vitamins In Food

Author : P. Berry Ottaway
Publisher : Springer Science & Business Media
Page : 279 pages
File Size : 51,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521310

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The Technology of Vitamins in Food by P. Berry Ottaway Pdf

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.

Author : Ottaway
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 55,6 Mb
Release : 1994-02-01
Category : Electronic
ISBN : 0442308647

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The Technology of Vitamins in Food by Ottaway Pdf

Author : George F.M. Ball
Publisher : CRC Press
Page : 820 pages
File Size : 43,6 Mb
Release : 2005-11-01
Category : Medical
ISBN : 9781420026979

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Vitamins In Foods by George F.M. Ball Pdf

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.

Author : Peter Berry Ottaway
Publisher : Elsevier
Page : 297 pages
File Size : 46,8 Mb
Release : 2008-03-31
Category : Technology & Engineering
ISBN : 9781845694265

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Food Fortification and Supplementation by Peter Berry Ottaway Pdf

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

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 112 pages
File Size : 44,5 Mb
Release : 1996
Category : Technology & Engineering
ISBN : 9251038848

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Food Fortification by Food and Agriculture Organization of the United Nations Pdf

Author : M.G.Venkatesh Mannar,Richard F. Hurrell
Publisher : Academic Press
Page : 414 pages
File Size : 54,7 Mb
Release : 2018-06-29
Category : Health & Fitness
ISBN : 9780128028971

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Food Fortification in a Globalized World by M.G.Venkatesh Mannar,Richard F. Hurrell Pdf

Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods

Author : Jesse D. Dagoon
Publisher : Rex Bookstore, Inc.
Page : 532 pages
File Size : 52,9 Mb
Release : 1989
Category : Food industry and trade
ISBN : 9712305058

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Applied Nutrition and Food Technology by Jesse D. Dagoon Pdf

Author : Amit K. Jaiswal
Publisher : CRC Press
Page : 560 pages
File Size : 48,5 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781315355108

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Food Processing Technologies by Amit K. Jaiswal Pdf

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Author : C J K Henry,C Chapman
Publisher : Elsevier
Page : 504 pages
File Size : 47,9 Mb
Release : 2002-08-16
Category : Technology & Engineering
ISBN : 9781855736658

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The Nutrition Handbook for Food Processors by C J K Henry,C Chapman Pdf

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

Author : Anonim
Publisher : Unknown
Page : 134 pages
File Size : 47,5 Mb
Release : 1975
Category : Cooking
ISBN : UOM:39015002946625

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Technology of Fortification of Foods by Anonim Pdf

Author : G.F.M. Ball
Publisher : Springer
Page : 425 pages
File Size : 52,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520610

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Water-soluble Vitamin Assays in Human Nutrition by G.F.M. Ball Pdf

...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

Author : G. F. M. Ball
Publisher : CRC Press
Page : 785 pages
File Size : 42,9 Mb
Release : 2005
Category : Food
ISBN : 0574448047

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Vitamins in Foods by G. F. M. Ball Pdf

Author : Institute of Medicine,Committee on International Nutrition--Vitamin C in Food Aid Commodities
Publisher : National Academies Press
Page : 99 pages
File Size : 49,5 Mb
Release : 1998-02-02
Category : Medical
ISBN : 9780309059992

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Vitamin C Fortification of Food Aid Commodities by Institute of Medicine,Committee on International Nutrition--Vitamin C in Food Aid Commodities Pdf

Author : Suresh Chandra,Ratnesh Kumar,Ruchi Verma
Publisher : New India Publishing Agency
Page : 5 pages
File Size : 47,5 Mb
Release : 2022-05-27
Category : Technology & Engineering
ISBN : 9789394490178

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Food Technology by Suresh Chandra,Ratnesh Kumar,Ruchi Verma Pdf

The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing. The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.

Author : Jack Christopher Bauernfeind,Paul A. Lachance
Publisher : CRC Press
Page : 648 pages
File Size : 55,7 Mb
Release : 1991
Category : Medical
ISBN : UIUC:30112017905941

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Nutrient Additions to Food by Jack Christopher Bauernfeind,Paul A. Lachance Pdf

This volume pulls together a comprehensive compendium of the knowledge on the nutritional, technological and regulatory aspects of the nutrification of foods.