Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1 1st Edition by Victor Preedy, Rajaventhan Srirajaskanthan, Vinood Patel ISBN 9781461470762 1461470765

Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1 1st Edition by Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel – Ebook PDF Instant Download/Delivery:  9781461470762, 1461470765
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Product details: 

ISBN 10:  1461470765

ISBN 13: 9781461470762

Author: Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel

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 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 terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Table of contents: 

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 / Sarah Zimmerman, Robert J Baldwin, Robert J Baldwin
Chapter 2 Current Mandatory Fortificants in Developed Nations Compared to Developing Nations / Scarlett Ewen, Hassan Vatanparast
Chapter 3 Fortified Humanitarian Food-Aid Commodities / Michael L Dunn
Chapter 4 Middle East Perspectives of Food Fortification Implementation Dynamics and Policy Factors / Deena Alasfoor
Chapter 5 Food Fortification Policy in Canada / Jocelyn Sacco

Iron Fortification
Chapter 6 Iron Fortification of Milk and Dairy Products / Philippe Cayot, Tatiana Guzun-Cojocaru, Nathalie Cayot
Chapter 7 Ferric Pyrophosphate as an Alternative Iron Source for Food Fortification / María Jimena Salgueiro, José Boccio
Chapter 8 Iron- and Zinc-Fortified Parboiled Rice / Chanakan Prom-u-thai, Benjavan Rerkasem
Chapter 9 Millet Flours as a Vehicle for Fortification with Iron and Zinc / Kalpana Platel
Chapter 10 Iron-Fortified Drinking Water / Olga Maria Silverio Amancio, Josefina Aparecida Pellegrini Braga
Chapter 11 Heme Iron as Source of Iron in Food Fortification / Javier Polo, Carmen Rodríguez

Fortified Foods and Beverages
Chapter 12 Fortification of Corn Flour-Derived Products / Isaias Dichi, Lucia Helena Silva Miglioranza
Chapter 13 Fortified Margarine and Fat Spreads / Isabelle Sioen
Chapter 14 Commercial Conjugated Linoleic Acid CLA Fortified Dairy Products / Luis Miguel Rodríguez-Alcalá, Antonia Villar-Tajadura, Manuela Juarez, Javier Fontecha
Chapter 15 Calcium-Fortified Soymilk / Pattavara Pathomrungsiyounggul, Michael J Lewis, Alistair S Grandison
Chapter 16 The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods
Chapter 17 Fortification of Milk with Mineral Elements / Elvan Ocak, Rajkumar Rajendram
Chapter 18 Iodine Nutrition Salt Fortification with Iodine / Izzeldin S Hussein
Chapter 19 Iodine Fortification and Hyperthyroidism / Charlotte Cerqueira, Torben Jørgensen, Allan Carlé, Nils Knudsen, Lars Ovesen, Inge Bülow Pedersen et al
Chapter 20 Lentils Lens culinaris L as a Source of Dietary Selenium / Dil Thavarajah, Pushparajah Thavarajah, Gerald F Combs Jr
Chapter 21 Tocotrienol Fortification in Eggs / Kiyotaka Nakagawa, Phumon Sookwong, Teruo Miyazawa
Chapter 22 Vitamin A Fortification of Cooking Oils / Levente L Diósady, M G Venkatesh-Mannar

Biofortification Biological Modes of Enhancing Nutrient Intake
Chapter 23 Iron and Zinc Enhancement in Rice Endosperm by Targeted and Synergistic Action of Genes / Navreet K Bhullar, Kulaporn Boonyaves, Meng Wang, Christof Sautter
Chapter 24 Novel Fortification Strategies for Staple Gluten-Free Products / Jelena Jastrebova, Margaretha Jägerstad
Chapter 25 Biofortified Rice to Fight Folate Deficiency / Dieter Blancquaert, Oscar Navarrete, Sergei Storozhenko, Hans De Steur, Jeroen Van Daele, Wei Dong et al
Chapter 26 Transgenic Multivitamin Biofortified Corn Science Regulation and Politics / Gemma Farré, Shaista Naqvi, Uxue Zorrilla-López, Georgina Sanahuja, Judit Berman, Gerhard Sandmann et al
Chapter 27 Selenium Biofortified Wheat / Michael Fenech, Jing Wu, Robin Graham, Graham Lyons
Chapter 28 Market Potential of Folate Biofortified Rice in China / Hans De Steur, Xavier Gellynck, Dieter Blancquaert, Sergei Storozhenko, Ge Liqun, Willy Lambert et al
Chapter 29 Biofortified Crops with a Visible Trait The Example of Orange-Fleshed Sweet Potato in Sub-Saharan Africa

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Tags: Victor Preedy, Rajaventhan Srirajaskanthan, Vinood Patel, Handbook of Food, Fortification and Health