Fortified foods with mineral elements - conceptual and applicative data
In the last decade food business operators are selling more and more foods to which vitamins and minerals were added. The reason is to restore their content where this has been reduced during processing, storage or handling procedures. Beside the mentioned micronutrients, other ingredients might be...
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| Dokumentumtípus: | Könyv része |
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2015
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
21 |
| Kulcsszavak: | Élelmiszeripar, Élelmiszergyártás |
| Online Access: | http://acta.bibl.u-szeged.hu/55946 |
| Tartalmi kivonat: | In the last decade food business operators are selling more and more foods to which vitamins and minerals were added. The reason is to restore their content where this has been reduced during processing, storage or handling procedures. Beside the mentioned micronutrients, other ingredients might be used in food manufacturing, too. Among such substances one can mention : amino acids, essential fatty acids, fibre, various plants and herbal extracts. At the Community level the Regulation (EC) 1925/2006 harmonises the effective functioning of the internal market as regards the addition of vitamins and minerals and certain other substances to foods. For an efficient monitoring of foods to which vitamins and minerals and other substances have been added the manufacturer or the person placing such foods on the market must notify the competent authority of that placing on the market or on the withdrawal of the product from the market. |
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| Terjedelem/Fizikai jellemzők: | 135-139 |
| ISBN: | 978-963-306-411-5 |