Abstract
The effects of processing and storage of food on the amounts of vitamins that are present in dietary sources are discussed. The factors that affect the stability of vitamins are reviewed. These factors vary from vitamin to vitamin; the most important being heat, moisture, oxygen, pH and light. The problems that arise for the food technologist from the nutritional labelling of food products are discussed. When more than one vitamin is the subject of a quantitative label claim for a food, it is very unlikely that the vitamins will deteriorate at the same rate. If the amounts of these vitamins are included in nutritional labelling, the shelf life of the food is determined by the life of the most unstable component.
Published Version
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