| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099280 | Trends in Food Science & Technology | 2008 | 12 Pages |
Abstract
Vitamin A deficiency affects many children in the developing world, and is preventable via food or pharmaceutical supplementation. The main technical barrier to the fortification of food with vitamin A is its susceptibility to oxidation and isomerization, which result in loss of nutritional efficacy. This review discusses recent technological avenues for stabilizing vitamin A in foods.
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Authors
S.M. Loveday, H. Singh,