Abstract
Vitamins are chemically reactive components of foods and their retention can be influenced by various factors during processing and storage. Reflecting their global significance as staples, there has been a renewed focused upon cereal grain foods including the various styles of Asian wheaten noodles. Although these are typically regarded as good sources of the B-group vitamins, relatively high losses of up to 97% have been reported. The factors responsible for the losses vary for each vitamin investigated, with product pH, as well as heat, being among the significant determinants of retention. The nutritional potential of cereal grain foods, including Asian noodles and rice, is reviewed with particular emphasis on folic acid fortification. The recent studies have highlighted the risks of assuming similar patterns of retention in all foods, along with the importance of applying rigour in adapting extraction procedures and analytical methodology for use with different food products.
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Bui, L.T.T., Small, D.M., Coad, R. (2013). The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_16
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DOI: https://doi.org/10.1007/978-1-4614-7076-2_16
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