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Showing 1 to 2 of 2 for “"Vitamin stability"”.
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Bio-enrichment of vitamin B12 in plant-based food via fermentation
Vitamin B12 deficiency is common among individuals following strictly plant-based diets. This issue is amplified by the growing preference for organic products, which are often not vitamin-fortified. As vitamin B12 is naturally produced by bacteria, fermentation offers a sustainable strategy to …
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COMPRESSION AND MOISTURE EFFECTS ON THE STABILITY OF DRY VITAMIN A ACETATE IN COMPRESSED TABLETS
Since the discovery of vitamin A in 1913, (1), its use in the pharmaceutical industry has been chiefly in the form of fish—liver oil and synthetic oil concentrates. The stability characteristics of the oil limited its use to liquid and soft gelatin capsule preparations. The introduction of dry …