Recent advances in technologies for vitamin A protection in foods.

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dc.contributor.authorLoveday, SM
dc.contributor.authorSingh, Harjinder
dc.date.accessioned2009-12-09T03:13:52Z
dc.date.accessioned2016-03-06T22:25:54Z
dc.date.availableNO_RESTRICTIONen_US
dc.date.available2009-12-09T03:13:52Z
dc.date.available2016-03-06T22:25:54Z
dc.date.issued2008
dc.description.abstractVitamin A deficiency affects many children in the developing world, and is preventable via food or pharmaceutical supplementation. The main technical barrier to the fortification of food with vitamin A is its susceptibility to oxidation and isomerization, which result in loss of nutritional efficacy. This review discusses recent technological avenues for stabilizing vitamin A in foods.en_US
dc.identifier.citationLoveday, S. M., & Singh, H. (2008). Recent advances in technologies for vitamin A protection in foods. Trends in Food Science & Technology, 19(12), 657-668.en_US
dc.identifier.elements-id28998
dc.identifier.harvestedMassey_Dark
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0924-2244
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.isformatofhttp://dx.doi.org/10.1016/j.tifs.2008.08.002en_US
dc.subjectVitamin Aen_US
dc.subjectRetinoidsen_US
dc.subjectEncapsulationen_US
dc.subjectNutritionen_US
dc.subjectNeutraceuticalen_US
dc.subjectFood fortificationen_US
dc.subjectOxidationen_US
dc.subjectIsomerizationen_US
dc.subjectNanotechnologyen_US
dc.subject.otherFields of Research::290000 Engineering and Technology::290100 Industrial Biotechnology and Food Sciences::290102 Food engineeringen_US
dc.titleRecent advances in technologies for vitamin A protection in foods.en_US
dc.typeJournal Articleen_US
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