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The Technology of Vitamins in Food

  • Book
  • © 1993

Overview

Editors:
  1. P. Berry Ottaway

    1. Berry Ottaway and Associates Ltd, Hereford, UK

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-x
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  2. Biological functions of vitamins

    • J. Marks
    Pages 1-18

  3. Natural occurrence of vitamins in food

    • H. Crawley
    Pages 19-41

  4. Nutritional aspects of vitamins

    • D. H. Shrimpton
    Pages 42-62

  5. Industrial production

    • M. J. O’Leary
    Pages 63-89

  6. Stability of vitamins in food

    • P. Berry Ottaway
    Pages 90-113

  7. Vitamin fortification of foods (specific applications)

    • A. O’Brien, D. Roberton
    Pages 114-142

  8. Vitamins as food additives

    • J. N. Counsell
    Pages 143-171

  9. Vitamin analysis in foods

    • I. D. Lumley
    Pages 172-232

  10. Food fortification

    • D. P. Richardson
    Pages 233-245

  11. Back Matter

    Pages 246-270
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Keywords

Editors and Affiliations

  • Berry Ottaway and Associates Ltd, Hereford, UK

    P. Berry Ottaway

Bibliographic Information

  • Book Title: The Technology of Vitamins in Food

  • Editors: P. Berry Ottaway

  • DOI: https://doi.org/10.1007/978-1-4615-2131-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1993

  • Hardcover ISBN: 978-0-7514-0092-2Published: 01 January 1993

  • Softcover ISBN: 978-1-4613-5889-3Published: 17 October 2012

  • eBook ISBN: 978-1-4615-2131-0Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: X, 270

  • Topics: Food Science

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