Food fortification and supplementation :  technological, safety and regulatory aspects / 
edited by Peter Berry Ottaway. 
 - Cambridge :  Woodhead,  2008. 
 - xiii, 281 p. :  ill. ;  25 cm. 
 - Woodhead Publishing in food science, technology and nutrition .
<br/><br/> Includes bibliographical references and index. 
<br/><br/>1. Principles of food fortification and supplementation - Part 1: Technological aspects - 2. Forms of food supplements - 3. Vitamin and mineral fortitfication of foods - 4. Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids abd phytosterols) 5. Healthy polyunsaturated fatty acids (PUFAs) for food enrichment - 6. The statbility of vitamins in fortified foods and supplements - Part II : Analysis regulation and safety - 8. VItamin analysis in fortified foods and supplements - 9. Analysis of fatty acids in fortified foods - 10. Analysis of polyphenol antioxidants in fortified foods and supplements - 11. Assessing the bioavailability of nutraceuticals - 12. Codex alimentarius standards affecting fortified foods and supplements - 13. European legislation on fortified foods and supplements - 14. Safety of vitamins and minerals added to foods: An overview of international expert opinions on micronutrient safety - Index. 
<br/><br/><label>ISBN: </label>9781420072013 (hbk. : CRC Press) 9781845691448 (hbk. : Woodhead Publishing) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Enriched foods.<br/>Food additives.<br/>Dietary supplements.
<br/><br/><label>Dewey Class. No.: </label>664.06  / FOO