Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1 /

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Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applica...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Preedy, Victor R. (Editor ), Srirajaskanthan, Rajaventhan (Editor ), Patel, Vinood B. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Humana, 2013.
Edición:1st ed. 2013.
Colección:Nutrition and Health,
Temas:
Nutrition   .
Food science.
Internal medicine.
Public health.
Medicine, Preventive.
Health promotion.
Nutrition.
Food Science.
Internal Medicine.
Public Health.
Health Promotion and Disease Prevention.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Part 1. Introductory chapters and perspectives of fortification
  • Chapter 1. The link between organizational bodies and fortification strategies and practice: the role of the Flour Fortification Initiative
  • Chapter 2. Current mandatory fortificants in developed nations compared to developing nations
  • Chapter 3. Fortified Humanitarian Food-Aid Commodities
  • Chapter 4. Middle East perspectives of food fortification: Implementation dynamics and policy factors
  • Chapter 5. Food fortification policy in Canada
  • Part 2. Iron Fortification
  • Chapter 6. Iron fortification of milk and dairy products
  • Chapter 7. Ferric pyrophosphate as an alternative iron source for food fortification
  • Chapter 8. Iron and zinc- fortified parboiled rice
  • Chapter 9. Millet flours as a vehicle for fortification with iron and zinc
  • Chapter 10. Iron Fortified Drinking Water
  • Chapter 11. Heme Iron as source of iron in food fortification
  • Part 3. Fortified foods and beverages
  • Chapter 12. Fortification of corn flour-derived products
  • Chapter 13. Fortified margarine and fat spreads
  • Chapter 14. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products
  • Chapter 15. Calcium-fortified soymilk
  • Chapter 16. The stability of water soluble vitamins and issues in the fortification of foods
  • Chapter 17. Fortification of milk with mineral elements
  • Chapter 18. Iodine Nutrition: Salt Fortification with Iodine
  • Chapter 19. Iodine fortification and hyperthyroidism
  • Chapter 20. Lentils (Lens culinaris L.) as a Source of Dietary Selenium
  • Chapter 21. Tocotrienol fortification in eggs
  • Chapter 22. Vitamin A Fortification of Cooking Oils
  • Part 4. Biofortification: biological modes of enhancing nutrient intake
  • Chapter 23. Iron and Zinc enhancement in rice endosperm by targeted and synergistic action of genes
  • Chapter 24. Novel fortification strategies for staple gluten-free products
  • Chapter 25. Biofortified rice to fight folate deficiency
  • Chapter 26. Transgenic multivitamin biofortified corn: Science, regulation and politics
  • Chapter 27. Selenium Bio-fortified Wheat
  • Chapter 28. Market potential of folate biofortified rice in China
  • Chapter 29. Biofortified Crops with a Visible Trait: the example of Orange-fleshed Sweetpotato in Sub-Saharan Africa.

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