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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

BASTIAS M, José Miguel  y  CEPERO B, Yamira. Vitamin C as an effective micronutrient in the food fortification. Rev. chil. nutr. [online]. 2016, vol.43, n.1, pp.81-86. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182016000100012.

The objective of this review was on to establish the tendencies, in recent years, of ascorbic acid uses in food fortification as one of the most effective solutions to restore process losses andprevent the effects caused by its absence. In the world were fortified foods such as milk drinks, millet and oats, yogurt, tea, coconut water, maternal milk, potatoes, edible mushrooms, fruitpulp and jellies for that, this vitamin ranks fifth place. One food group in which it is most innovating fortification with vitamin C is soft drinks, because of the incorporation of this micronutrient is very simple and ensures its bioavailability. In the future, more specific studies are needed about the stabilization and/or recovery of this vitamin consequently of the fortification and its beneficial effects.

Palabras clave : Ascorbic acid; fortified foods; fortification; vitamin C; health.

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