The importance of food processing on vitamin C: present and future trends

Rui M. S. Cruz, Margarida C. Vieira, Cristina L.M. Silva

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

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.

Original languageEnglish
Title of host publicationHandbook of vitamin C research
Subtitle of host publicationdaily requirements, dietary sources and adverse effects
EditorsH. Kucharski, J. Zajac
PublisherNova Science Publishers, Inc.
Pages385-388
Number of pages4
ISBN (Electronic)9781613249703
ISBN (Print)9781607418740
Publication statusPublished - 2009

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