Consumer demand for safer and nutritious food products has led to development and research of new processing technologies. Throughout the centuries, vitamin C has played an important role in human nutrition due to its antioxidant effect and stimulation of the immunological system. Nevertheless, since the human organism does not produce its own vitamin C, it must be sourced from a regular diet or taken as a vitamin supplement. Besides its natural availability it is possible to find vitamin C in many different forms. The development of new food products formulations including vitamin C and new processing operations in order to retain vitamin content, are crucial for reaching out consumers around the Globe, fulfilling dairy requirements and health benefits and thus, in a near future, contributing for the reduction of nutritional deficiencies.
|Title of host publication||Handbook of vitamin C research|
|Subtitle of host publication||daily requirements, dietary sources and adverse effects|
|Editors||H. Kucharski, J. Zajac|
|Publisher||Nova Science Publishers, Inc.|
|Number of pages||4|
|Publication status||Published - 2009|