Food Fortification and Supplementation
：Technological, Safety and Regulatory Aspects
( Woodhead Publishing Series in Food Science, Technology and Nutrition )
Publication subTitle ：Technological, Safety and Regulatory Aspects
Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition
Author： Ottaway Peter Berry
Publisher： Elsevier Science
Publication year： 2008
E-ISBN: 9781845694265
P-ISBN(Paperback): 9781845691448
P-ISBN(Hardback): 9781845691448
Subject： TS2 food industry
Language： ENG
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Description
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
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