Infodoc : Sciences, Techniques et Culture

1 Principles of food fortification and supplementation:
1.1 Introduction
1.2 Definitions
1.3 Food fortification
1.4 Supplementation
1.5 References
Part I Technological aspects
2 Forms of food supplements:
2.1 Introduction
2.2 Tablets
2.3 Capsules
2.4 Liquid supplements
2.5 Supplements in powder form
2.6 References
3 Vitamin and mineral fortification of foods:
3.1 Introduction
3.2 [...]

1 Principles of food fortification and supplementation:
1.1 Introduction
1.2 Definitions
1.3 Food fortification
1.4 Supplementation
1.5 References
Part I Technological aspects
2 Forms of food supplements:
2.1 Introduction
2.2 Tablets
2.3 Capsules
2.4 Liquid supplements
2.5 Supplements in powder form
2.6 References
3 Vitamin and mineral fortification of foods:
3.1 Introduction
3.2 The need for fortification
3.3 Iron deficiency
3.4 lodine deficiency
3.5 Vitamin A deficiency
3.6 Zinc deficiency
3.7 Selenium deficiency
3.8 Calcium deficiency
3.9 Folate deficiency
3.10 References
4 Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols):
4.1 Introduction
4.2 Polyphenols
4.3 Carotenoids
4.4 Oils
4.5 Future trends
4.6 Sources of further information and advice
4.7 Dedication
4.8 References
5 Healthy polyunsaturated fatty acids (PUFAs) for food enrichment:
5.1 Introduction
5.2 Current problems in producing n-3 PUFA and using fish oils in food products
5.3 Improving the sensory quality and shelf-life of n-3 PUFA enriched foods
5.4 Future trends
5.5 Sources of further information and advice
5.6 References
6 The stability of vitamins in fortified foods and supplements:
6.1 Introduction
6.2 The vitamins
6.3 Factors affecting vitamin stability
6.4 Fat-soluble vitamins
6.5 Water-soluble vitamins
6.6 Vitamin-vitamin interactions
6.7 Effect of irradiation on vitamin stability in foods
6.8 Food product shelf-life and its determination
6.9 Protection of vitamins in foods
6.10 References
7 Technical aspects of micronutrient addition to foods:
7.1 Introduction
7.2 Preparatory requirements
7.3 Preserving good taste while adding in-demand nutrients
7.4 What product quality are consumers looking for?
7.5 The science behind sensory and textural issues
7.6 Preserving nutrient stability and in-demand ingredients
7.7 From production to final product
7.8 Conclusions
7.9 Reference
Part II Analysis, regulation and safety
8 Vitamin analysis in fortified foods and supplements:
8.1 Introduction
8.2 Chemistry of vitamins
8.3 Extraction and purification methods
8.4 Methods of analysis of vitamins
8.5 Future trends
8.6 References
9 Analysis of fatty acids in fortified foods:
9.1 Introduction
9.2 Structure and occurrence
9.3 Role and use in functional foods
9.4 Analytical requirements
9.5 Established methods of analysis
9.6 Newer methods of analysis
9.7 Future trends
9.8 Sources of further information and advice
9.9 References
10 Analysis of polyphenol antioxidants in fortified foods and supplements:
10.1 Introduction to polyphenols
10.2 Methods for total polyphenols
10.3 Specific analysis of individual plant materials
10.4 Antioxidant capacity measurements
10.5 Acknowledgement
10.6 References
11 Assessing the bioavailability of nutraceuticals:
11.1 Introduction
11.2 Measuring absorption, metabolism and tissue targeting
11.3 Study design and interpretation
11.4 Other considerations
11.5 Health response
11.6 Implications of controlled absorption for product development
11.7 Future trends
11.8 Sources of further information and advice
11.9 References
12 Codex Alimentarius standards affecting fortified foods and supplements:
12.1 Introduction
12.2 Codex General Principles for the addition of essential nutrients to foods
12.3 Guidelines for vitamin and mineral food supplements
12.4 Ongoing work
12.5 Conclusions
12.6 References
13 European legislation on fortified foods and supplements:
13.1 Principles and evolution of EU food legislation
13.2 Barriers to trade in the EU relating to fortified food products and food supplements
13.3 EU harmonisation to resolve barriers to trade in the field of food supplements and fortified foods
13.4 Factors to be considered in the setting of maximum levels in food supplements and fortified foodstuffs
13.5 The legal basis as set out in the Food Supplements Directive and the Addition of Nutrients to Foods Regulation
13.6 Scientific considerations in relation to the setting of maximum levels of vitamins and minerals in foods
13.7 Legal considerations of setting maximum levels of vitamins and minerals in foods
13.8 Political considerations in relation to the EC discussion paper
13.9 Conclusions on the setting of maximum levels in the future harmonised EU framework: The EC discussion paper on setting maximum and minimum amounts of vitamins and minerals in foods
13.10 References
14 Safety of vitamins and minerals added to foods: An overview of international expert opinions on micronutrient safety:
14.1 Introduction
14.2 Risk analysis of essential dietary micronutrients: Background to the issue of safety
14.3 Scientific risk assessment of nutrients
14.4 Overview of three major international studies
14.5 Current developments in the scientific risk assessment of micronutrients
14.6 Overall guidelines for risk management
14.7 Future trends and developments
14.8 An optimistic summary of the future trend
14.9 References
Index