by Joint FAO/WHO Expert Committee on Food Additives (Geneva), World Health Organization (WHO) (Geneva), United Nations Food and Agricultural Organization (FAO), Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva)
'Food Fortification' critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, this volume reviews the current knowledge of the resulting affect on the sensory, nutritional, and safety aspects of food quality. Unique to this e…
A summary of topics in functional food ingredients, this work shows how food components are affected by environmental factors and processing conditions, how they are involved in the quality of food products, and how the knowledge of the chemistry and interactions of these compon…
