The Technology of Vitamins in Food (C&h)

1 Biological functions of vitamins. - 1. 1 Introduction. - 1. 2 Retinol (vitamin A) and the provitamin carotenoids. - 1. 3 Vitamin D. - 1. 4 Vitamin E (tocopherol). - 1. 5 Vitamin K. - 1. 6 Thiamin.… Lue lisää 1 Biological functions of vitamins. - 1. 1 Introduction. - 1. 2 Retinol (vitamin A) and the provitamin carotenoids. - 1. 3 Vitamin D. - 1. 4 Vitamin E (tocopherol). - 1. 5 Vitamin K. - 1. 6 Thiamin. - 1. 7 Riboflavin. - 1. 8 Pyridoxin. - 1. 9 Niacin. - 1. 10 Vitamin B12. - 1. 11 Folates. - 1. 12 Pantothenic acid. - 1. 13 Biotin. - 1. 14 Taurine and choline. - 1. 15 Carnitine. - 1. 16 Ascorbic acid. - 1. 17 Other organic trace constituents of food. - 1. 18 Vitamins and 'free radical' damage. - Further reading. - 2 Natural occurrence of vitamins in food. - 2. 1 Fat soluble vitamins and carotenoids. - 2. 1. 1 Vitamin A and the carotenoids. - 2. 1. 2 Determination of vitamin A in foods. - 2. 1. 3 Natural sources of retinoids and carotenoids. - 2. 1. 4 Vitamin D. - 2. 1. 5 Vitamin E. - 2. 1. 6 Vitamin K. - 2. 2 Water soluble vitamins. - 2. 2. 1 Thiamin. - 2. 2. 2 Riboflavin. - 2. 2. 3 Niacin. - 2. 2. 4 Vitamin B6. - 2. 2. 5 Vitamin B12. - 2. 2. 6 Pantothenic acid. - 2. 2. 7 Biotin. - 2. 2. 8 Folic acid. - 2. 2. 9 Vitamin C. - References. - 3 Nutritional aspects of vitamins. - 3. 1 Vitamin deficiency diseases. - 3. 1. 1 Introduction. - 3. 1. 2 Fat soluble vitamins. - 3. 1. 3 Water soluble vitamins: the vitamin B-complex. - 3. 1. 4 Water soluble vitamins: vitamin C. - 3. 2 Recommended daily allowances. - 3. 2. 1 Introduction. - 3. 2. 2 International concepts of the function of RDAs/RDIs. - 3. 3 Safety. - 3. 3. 1 Introduction. - 3. 3. 2 Issues. - 3. 3. 3 Attitudes. - 3. 3. 4 Need. - 3. 3. 5 Adventitious acquisition. - 3. 3. 6 Safety and RDAs (DRVs). - 3. 3. 7 Need and consumption. - 3. 3. 8 Possible guidelines for safety. - References. - 4 Industrial production. - 4. 1 Introduction. - 4. 1. 1 History. - 4. 1. 2 Current situation. - 4. 1. 3 Future production. - 4. 2 Vitamin production. - 4. 2. 1 Vitamin A. - 4. 2. 2 Provitamin A: -carotene. - 4. 2. 3 Vitamin B1: thiamine. - 4. 2. 4 Vitamin B2: riboflavin. - 4. 2. 5 Niacin. - 4. 2. 6 Pantothenic acid. - 4. 2. 7 Vitamin B6: pyridoxine. - 4. 2. 8 Folic acid. - 4. 2. 9 Vitamin B12. - 4. 2. 10 Vitamin C. - 4. 2. 11 Vitamin D. - 4. 2. 12 Vitamin E: ? -tocopherols. - 4. 2. 13 Vitamin F group. - 4. 2. 14 Biotin (vitamin H). - 4. 2. 15 Vitamin K. - References. - 5 Stability of vitamins in food. - 5. 1 Introduction. - 5. 2 Fat soluble vitamins. - 5. 2. 1 Vitamin A. - 5. 2. 2 Vitamin E. - 5. 2. 3 Vitamin D. - 5. 2. 4 Vitamin K. - 5. 2. 5 ? -carotene (provitamin A). - 5. 3 Water soluble vitamins. - 5. 3. 1 Thiamin (vitamin B1). - 5. 3. 2 Riboflavin (vitamin B2). - 5. 3. 3 Niacin. - 5. 3. 4 Pantothenic acid. - 5. 3. 5 Folic acid. - 5. 3. 6 Pyridoxine (vitamin B6). - 5. 3. 7 Vitamin B12. - 5. 3. 8 Biotin. - 5. 3. 9 Vitamin C. - 5. 4 Vitamin-vitamin interactions. - 5. 4. 1 Ascorbic acid-folic acid. - 5. 4. 2 Ascorbic acid-vitamin B12. - 5. 4. 3 Thiamin-folic acid. - 5. 4. 4 Thiamin-vitamin B12. - 5. 4. 5 Riboflavin-thiamin. - 5. 4. 6 Riboflavin-folic acid. - 5. 4. 7 Riboflavin-ascorbic acid. - 5. 4. 8 Other interactions. - 5. 5 Processing losses. - 5. 5. 1 Vegetables and fruits. - 5. 5. 2 Meat. - 5. 5. 3 Milk. - 5. 6 Irradiation. - 5. 7 Food product shelf life. - 5. 8 Protection of vitamins. - References. - 6 Vitamin fortification of foods (specific applications). - 6. 1 Addition of vitamins to foods. - 6. 1. 1 Introduction. - 6. 2 Beverages. - 6. 2. 1 Vitiminisation of instant beverages. - 6. 2. 2 Vitiminisation of concentrates, nectars and juice drinks. - 6. 2. 3 Vitamin stability. - 6. 2. 4 Vitamin incorporation. - 6. 3 Cereal products. - 6. 3. 1 Breakfast cereals. - 6. 3. 2 Bread. - 6. 3. 3 Pasta. - 6. 4 Dairy products. - 6. 4. 1 Milk. - 6. 4. 2 Yoghurt. - 6. 4. 3 Ice cream. - 6. 4. 4 Margarine. - 6. 5 Confectionery. - 6. 5. 1 Hard boiled candies. - 6. 5. 2 Chocolate. - 6. 5. 3 Fondant. - 6. 5. 4 Marshmallows. - 6. 5. 5 Pectin jellies. - 6. 5. 6 Starchjellies. - 6. 5. 7 Chewing gum. - References. - 7 Vitamins as food additives. - 7. 1 Ascorbic acid (vitamin C). - 7. 1. 1 Properties. - 7. 1. 2 Fruit, vegetables and fruit juices. - 7. 1. 3 Soft drinks. - 7. 1. 4 Beer. - 7. 1. 5 Wine. - 7. 1. 6 Flour and bread. - 7. 1. 7 Pasta. - 7. 1. 8 Meat processing. - 7. 2 Carotenoids (provitamins A). - 7. 2. 1 Properties. - 7. 2. 2 Fat based foods. - 7. 2. 3 Water based foods. - 7. 3 Riboflavin (vitamin B2). - 7. 4 Niacin. - 7. 5 dl-? -tocopherol (vitamin E). - 7. 5. 1 Oils and fats. - References. - 8 Vitamin an