Food Fortification and Supplementation Technological, Safety and Regulatory Aspects
Fr. 270.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
31.03.2008
Herausgeber
Peter Berry OttawayVerlag
Elsevier Science & TechnologySeitenzahl
296
Maße (L/B/H)
23.9/16.2/3 cm
Gewicht
570 g
Sprache
Englisch
ISBN
978-1-84569-144-8
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.
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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