Abstract
Vitamins are minor but essential constituents of food. They are required for the normal growth, maintenance and functioning of the human body. Hence, their preservation during storage and processing of food is of far-reaching importance. Data are provided in Tables 6.1 and 6.2 to illustrate vitamin losses in some preservation methods for fruits and vegetables. Vitamin losses can occur through chemical reactions which lead to inactive products, or by extraction or leaching, as in the case of water-soluble vitamins during blanching and cooking.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Literature
Bässler, K.H.: On the problematic nature of vitamin E requirements: net vitamin E. Z. Ernährungswiss. 30, 174 (1991)
Bässler, K.H., Lang, K.: Vitamine. Dr. Dietrich Steinkopff Verlag: Darmstadt. 1975
Counsell, J.N., Hornig, D.H. (Eds.): Vitamin C (Ascorbic Acid). Applied Science Publ.: London 1981
Farrer, K. T. H.: The thermal destruction of vitamin B1 in foods. Adv. Food Res. 6, 257 (1955)
Isler, O., Brubacher, G.: Vitamine I. Fettlösliche Vitamine. Georg Thieme Verlag: Stuttgart. 1982 Isler, O., Brubacher, G., Ghisla, S., Kräutler, B.: Vitamine II. Wasserlösliche Vitamine. Georg Thieme Verlag: Stuttgart, 1988
Körner, W. E, Völlm, J.: Vitamine. In: Klinische Pharmakologie und Pharmakotherapie. 3. Aufl. (Eds.: Kuemmerle, H. P., Garrett, E. R., Spitzy, K.H. ), p. 361, Urban u. Schwarzenberg: Munchen. 1976
Labuza, T. P., Riboh, D.: Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technol. 36 (10), 66 (1982)
Liao, M.-L., Seib, P. A.: Chemistry of L-ascorbic acid related to foods. Food Chem. 30, 289 (1988)
Lund, D.B.: Effect of commercial processing on nutrients. Food Technol. 33 (2), 28 (1979)
Machlin, L.J. (Ed.): Handbook of Vitamins. Marcel Dekker: New York. 1984
Plank, R.: Handbuch der Kältetechnik. Bd. XIV, p. 475, Springer-Verlag: Berlin. 1966
Reiff, E, Paust, J., Meier, W, Fürst, A., Ernst, H. G., Kuhn, W, Härtner, H., Florent, J., Suter, C., Pollak, P.: Vitamine Ullmanns Encyklopädie der technischen Chemie, 4th edn. Vol. 23, p. 621, Verlag Chemie: Weinheim. 1983
Seib, P. A., Tolbert, B. M. (Eds.): Ascorbic acid: Chemistry, metabolism, and uses. Advances in Chemistry Series 200, American Chemical Society: Washington, D.C. 1982
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Belitz, HD., Grosch, W. (1999). Vitamins. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_7
Download citation
DOI: https://doi.org/10.1007/978-3-662-07281-3_7
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-64692-1
Online ISBN: 978-3-662-07281-3
eBook Packages: Springer Book Archive