Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 2.

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Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 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 principal: Preedy, Victor R.
Otros Autores: Srirajaskanthan, Rajaventhan, Patel, Vinood B.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Dordrecht : Springer, 2013.
Colección:Nutrition and Health.
Temas:
Diet therapy.
Medicine.
Food > Biotechnology.
Nutrition.
Public health.
Health promotion.
Internal medicine.
Enriched foods.
Food additives > Health aspects.
Diet Therapy
Nutrition Therapy
Medicine
Nutritional Physiological Phenomena
Public Health
Health Promotion
Internal Medicine
Food, Fortified
Diétothérapie.
Médecine.
Aliments > Biotechnologie.
Santé publique.
Promotion de la santé.
Médecine interne.
Aliments enrichis.
medicines (material)
public health.
medicine (discipline)
Diet therapy
Enriched foods
Food additives > Health aspects
Food > Biotechnology
Health promotion
Internal medicine
Nutrition
Public health
Acceso en línea:Texto completo
Descripción
Sumario:Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 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 applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In t.
Notas:Immobilization of Active Compounds by Polymeric Complexes.
Descripción Física:1 online resource (467 pages)
Bibliografía:ReferencesChapter 4: Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification; Introduction; Basic Aspects in Lipid Fish Nutrition; Fatty Acid Essentiality; Symptoms of Fatty Acid Deficiencies; Lipotoxicity and Respiration Uncoupling; Progress Towards Sustainable Fish Feeds; Fish Performance and Safety; Fish Oil Wash-Out; Regression Approaches for Predictive Fatty Acid Modelling; Guidance on Safe Fatty Acid Levels in Fish; Recommendations; Conclusion; References; Chapter 5: Meat and Meat Products Enriched with n-3 Fatty Acids.
ISBN:9781461471103
1461471109

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