ABSTRACT
Since the discovery of the basic vitamins and their many forms, a wealth of information has been generated and published on their retention in foods during postharvest handling, commercial processing, distribution, storage, and preparation, and many reviews have been written on this topic. A good summary of older findings regarding this topic is Nutritional Evaluation of Food Processing [62,63,77], to which the reader is encouraged to refer. There is a need for an in depth review of more recent literature.
