Home page  |  About this library  |  Help  |  Clear       English  |  French  |  Spanish  
Expand Document
Expand Chapter
Full TOC
Preferences
to previous section to next section

close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
close this folderSources of vitamin C
View the documentAvailability in foods
View the documentGermination
close this folderStability in foods
open this folder and view contentsLosses
View the documentRetaining maximum levels of vitamin C during meal preparation
View the documentAdding vitamin C to foods
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
 

Stability in foods

Vitamin C in food is unstable in neutral and alkaline environments and when exposed to oxygen/air, heavy metals (iron, copper), and light and heat (which accelerate the course of the oxidation and extraction processes). The longer the exposure the greater the loss. Vitamin C stability is favoured by an acid environment and in the presence of other antioxidants, e.g. vitamin C in fresh fruits and vegetables, and in fermented products.

to previous section to next section

Please provide your feedback   English  |  French  |  Spanish