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Vitamins are essential micronutrients that often degrade under processing and storage conditions, affecting the nutritional quality of food products. Understanding their stability mechanisms is vital for designing fortified and shelf-stable foods. Vitamin Stability in Processed Foods discusses the chemical, thermal, and oxidative factors influencing vitamin degradation during food manufacturing. The book examines stabilization strategies such as encapsulation, pH control, and light protection. It also highlights analytical methods for quantifying vitamin retention and loss. By combining chemistry, nutrition, and industrial application, it provides valuable insights for food scientists and manufacturers dedicated to preserving nutritional integrity.
