Industrial processing of condiments and seasonings and its implications for micronutrient fortification

Annals of the New York Academy of Sciences

Volumn 1357, Issue 1, 2015, Pages 8-28

  de Mejia, Elvira González ^a   Aguilera Gutiérrez, Yolanda ^b   Martin Cabrejas, Maria Angeles ^b   Mejia, Luis A ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Condiments; Food processing; Fortification; Micronutrients; Seasonings

Indexed keywords

FLAVORING AGENT; GLUTAMATE SODIUM; IODINE; IRON; RETINOL; SODIUM CHLORIDE; TRACE ELEMENT; ZINC;

ARTICLE; CLEANING; CONDIMENT; DIET SUPPLEMENTATION; FERMENTATION; FISH; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GRINDING; HUMAN; INDUSTRIAL PRODUCTION; NUTRITIONAL DEFICIENCY; POSTHARVEST PERIOD; SEASONING; SOYBEAN; SPICE; VITAMIN SUPPLEMENTATION; ADVERSE EFFECTS; ANALYSIS; FOOD HANDLING; FORTIFIED FOOD; HEALTH; HEALTH CARE POLICY; PROCEDURES; STANDARDS; TRENDS;

CONDIMENTS; FOOD HANDLING; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; GLOBAL HEALTH; HUMANS; MICRONUTRIENTS; NUTRITION POLICY; SPICES;

EID: 84958857388     PISSN: 00778923     EISSN: 17496632     Source Type: Journal    
DOI: 10.1111/nyas.12869     Document Type: Article

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