Abstract
There are thirteen generally recognised vitamins, grouped together by their essential nutritional role rather than any chemical similarity. Thus while vitamins are often classified as water or fat soluble, or referred to as a ‘group’ in the case of the B-vitamins, they are not chemically related and as such the food technologist needs to be aware of significant stability differences between all thirteen vitamins when considering their addition to a food. A guide to the sensitivity of the vitamins towards various factors is shown in Table 5.3.
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O’Brien, A., Roberton, D. (1993). Vitamin fortification of foods (specific applications). In: Ottaway, P.B. (eds) The Technology of Vitamins in Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2131-0_6
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DOI: https://doi.org/10.1007/978-1-4615-2131-0_6
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