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The fortification of foods : a review


Author:
Quick, Judith A., Murphy, Elizabeth W., United States, and Food Safety and Inspection Service
Source:
USDA
Year:
0000
Subject:
Food additives, Dietary supplements, and Enriched foods
Abstract:
Abstract: A handbook provides background information on the history, current practices, and technological aspects of food fortification. General topics discussed include: definitions of terms; history of US policies; extent of coverage in the US; effects of fortification on health; state fortification laws; and needs and practices in other countries. Technological aspects include bioavailability of nutrients; excessive intakes, imbalances, and toxicity; stability of nutrients; and organoleptic changes. Statements on fortification criteria are listed and comments by noted nutritionists on the relative merits of using food fortification to improve nutritional status are included. (rkm)
Format:
ii, 39 p. : 1 chart ; 28 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Food Safety and Inspection Service, Science Program
Series:
United States. Dept. of Agriculture. Agriculture handbook
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT87209052