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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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Preedy, Victor R.
Other Authors: Srirajaskanthan, Rajaventhan, Patel, Vinood B.
Format: Electronic eBook
Language:Inglés
Published: Dordrecht : Springer, 2013.
Series:Nutrition and Health.
Subjects:
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
Online Access:Texto completo
Table of Contents:
  • Preface; Series Editor Page; About Series Editor; About Volume Editors; Acknowledgments; Contents; Contributors; Part I: Novel Food Vehicles and Agents for Fortificants; Chapter 1: Multiple Fortified Egg for Comprehensive Nutritional and Health Support; Introduction: Why Egg Fortification; "Health-Oriented" Egg: Functional Modification Vis-à-Vis Medical Risk; Micronutrients; Trace Minerals in Egg Fortification; Iodine; Selenium; Zinc; Iron; Copper; Manganese; Chromium; Vitamins in Egg Fortification; Vitamin A; Vitamin E (Tocopherol); Vitamin D3 (Cholecalciferol); Vitamin B2 (Riboflavin).
  • Vitamin B5 (Pantothenic Acid)Vitamin B12 (Cobalamin); Folic Acid/Folate; Biotin; Choline; Essential Fatty Acids (EFA); N-6 Polyunsaturated Fatty Acids (PUFA); N-3 Polyunsaturated Fatty Acids (PUFA); Carotenoids; Synergistic and Other Combinations; Discussion; Conclusions; References; Chapter 2: Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification; Introduction; Component and Nutritional Composition of Apple Pomace; Bioactive Molecules and Supportive Health Benefits; Dietary Fibre; Natural Antioxidant; Application in Food Fortification; Conclusion; References.
  • Chapter 3: Fortified Food Made from Animal Products: From Product Design to Nutritional InterventionIntroduction; The Iron Deficiency Anaemia Problem; Product Development with Animal By-Products; The Population to be Targeted and the Choice of an Appropriate Product; Developing an Acceptable Ready-to-Eat Product with Bovine Lung; Guidance on Safe Levels; Scaling Up for Large-Scale Production; Testing the Developed Product; The Intervention Population; The Baseline Anaemia; The Effect of the Intervention; The Impact on Children's Anaemia and Nutritional Status; Recommendations; Conclusion.
  • IntroductionEnhancing the n-3 PUFA Composition of Meat by Dietary Supplementation; Ruminant Meat; Non-Ruminant Meat; Enhancing the n-3 PUFA Composition of Meat Products by Technological Processes; Problems with n-3 PUFA-Enriched Meat and Meat Products; Guidance on Safe Levels; Conclusions; References; Chapter 6: Cheese Fortification; Introduction; Challenges Linked to Cheese Enrichment; Microencapsulation Methods for Cheese Fortification; Immobilization of Lipophilic Compounds by Simple Emulsion; Immobilization of Hydrophilic Compounds in Double Emulsion.

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