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Stability of vitamins in food

  • P. Berry Ottaway

Abstract

Vitamins are one of the few groups of food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period. The rate of this reduction in vitamin content is influenced by a number of factors:
  1. 1.

    Temperature

     
  2. 2.

    Moisture

     
  3. 3.

    Oxygen

     
  4. 4.

    Light

     
  5. 5.

    pH

     
  6. 6.

    Oxidising and reducing agents

     
  7. 7.

    Presence of metallic ions (e.g. iron, copper)

     
  8. 8.

    Presence of other vitamins

     
  9. 9.

    Other components of food such as sulphur dioxide

     
  10. 10.

    Combinations of the above.

     

Keywords

Pantothenic Acid Label Claim Ultra High Temperature Folic Acid Content Niacin Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1993

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  • P. Berry Ottaway

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