Addition of Vitamins, Minerals, and Amino Acids to Foods

Autor:	Howard T. Gordon, Benjamin Borenstein
Rok vydání:	1988
Předmět:	chemistry.chemical_classification Orange juice Chemistry business.industry Fortification Context (language use) Food science business humanities Amino acid Biotechnology
Zdroj:	Nutritional Evaluation of Food Processing ISBN: 9789401170321
DOI:	10.1007/978-94-011-7030-7_22
Popis:	In the context of this chapter, fortification is a generic term for the addition to foods of vitamins, minerals, and amino acids for the purpose of nutritional improvement. The emphasis here is on vitamins, since the bulk of the literature is in this area.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::603bf6a1c73b7c0b6c22a85d1e657de8 https://doi.org/10.1007/978-94-011-7030-7_22 Zobrazit plný text záznamu