Rationale and technology of food fortification with vitamins, minerals, and amino acids
- 1 July 1971
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 2 (2) , 171-186
- https://doi.org/10.1080/10408397109527120
Abstract
A variety of viewpoints in establishing a fortification rationale for specific foods is presented. The stability and technology of adding vitamins, minerals, and amino acids to foods is reviewed based on published and unpublished material.Keywords
This publication has 16 references indexed in Scilit:
- Ozone and Vitamin EScience, 1970
- Biological availability in animals of iron from common dietary sourcesJournal of Agricultural and Food Chemistry, 1970
- Conversion of ferric to ferrous iron in weight control dietariesJournal of Agricultural and Food Chemistry, 1970
- Guidelines for Classification and Interpretation of Group Blood and Urine Data Collected as Part of the National Nutrition SurveyPediatric Research, 1970
- Review of studies of vitamin and mineral nutrition in the United States (1950–1968)Journal of Nutrition Education, 1969
- Degradation products from ascorbic acidJournal of Agricultural and Food Chemistry, 1969
- Enrichment of fruit products and fruit juicesJournal of Agricultural and Food Chemistry, 1968
- Studies on Amino Acid Contents of Processed SoybeanAgricultural and Biological Chemistry, 1966
- The Loss of Added Lysine and Threonine During the Baking of Wheat BreadActa Physiologica Scandinavica, 1961
- STUDIES IN IRON TRANSPORTATION AND METABOLISMA.M.A. Archives of Internal Medicine, 1955