The effect of packaging on vitamin stability in cereal grain products—A review

Vitamin stability is a function of the conditions to which vitamins are exposed in a given food product over time such as moisture content, water activity ( AW), pH, temperature, air or oxygen, light, packaging, and/or the presence of degradative enzymes. Packaging does affect the nutritive value of...

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Bibliographic Details
Published inJournal of food composition and analysis Vol. 1; no. 2; pp. 189 - 201
Main Author Ott, D.B.
Format Journal Article
LanguageEnglish
Published Elsevier Inc 1988
Subjects
cereal products
chemicophysical properties
conditionnement
empaque
food packaging
grain products
packaging
productos derivados de cereales
produit cerealier
propiedades fisico quimicas
propriete physico chimique
stability
vitaminas
vitamine
vitamins
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Summary:Vitamin stability is a function of the conditions to which vitamins are exposed in a given food product over time such as moisture content, water activity ( AW), pH, temperature, air or oxygen, light, packaging, and/or the presence of degradative enzymes. Packaging does affect the nutritive value of foods by controlling the degree to which environmental factors connected with processing, storage, and handling can interact with food components. Package-environment interactions (light, oxygen, temperature, moisture) that influence the vitamin content of cereal grain food products (flours, bread, bakery products, pasta, brown rice, ready-to-eat cereals) are reviewed.
Bibliography:Q80
Q
ISSN:0889-1575
1096-0481
DOI:10.1016/0889-1575(88)90023-3