Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects
Peter Berry Ottaway
Elsevier, Mar 31, 2008 - Technology & Engineering - 296 pages
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.
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Part II Analysis regulation and safety
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absorption addition Agric Food Chem amounts analysis antioxidant application ascorbic acid assay bioavailability calcium capsules carotenoids catechins chromatography Clin Nutr colour components composition compounds concentration conjugated linoleic acid consumer consumption containing deficiency determination diet dietary disease dose effect EFSA emulsifier emulsions enriched essential nutrients established esters example extract factors FAO/WHO fat-soluble fish oil flavour folate folic acid food fortification food products food supplements foodstuffs fortified foods functional foods groups HPLC human intake iodine iron isomers linoleic acid lipid lipid oxidation manufacturers maximum levels measurement metabolism methods micronutrients milk n-3 PUFA nutraceutical nutritional oxidation oxidative stability oxygen plant plasma polyphenols polyunsaturated fatty acids population powder processing procyanidins protein riboflavin risk assessment sample scientific selenium shelf-life soluble sources specific standards sterols storage studies substances tablets temperature thiamin tocopherol vegetables vitamin B12 vitamins and minerals water-soluble zinc