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

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Preedy, Victor R. (Επιμελητής έκδοσης), Srirajaskanthan, Rajaventhan (Επιμελητής έκδοσης), Patel, Vinood B. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Humana Press, 2013.
• Σειρά: Nutrition and Health
• Θέματα: Medicine.; Food > Biotechnology.; Nutrition.; Public health.; Health promotion.; Internal medicine.; Clinical nutrition.; Medicine & Public Health.; Clinical Nutrition.; Food Science.; Internal Medicine.; Public Health.; Health Promotion and Disease Prevention.

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...

Πίνακας περιεχομένων:

• Part 1. Novel food vehicles and agents for fortificants
• Chapter 1. Multiple fortified egg for comprehensive nutritional and health support
• Chapter 2. Apple Pomace - Source of Dietary Fibre and Antioxidant for Food Fortification
• Chapter 3. Fortified food made from animal products: From product design to nutritional intervention
• Chapter 4. Dietary lipid sources as a means of changing fatty acid composition in fish: implications for food fortification
• Chapter 5. Meat and meat products enriched with n-3 fatty acids
• Chapter 6. Cheese Fortification
• Chapter 7. Yogurt fortified with date fiber
• Chapter 8. Convenience drinks fortified with n-3 fatty acids: a systematic review
• Chapter 9. Evaporated sugarcane juice as a food fortificant
• Chapter 10. Fortification of Fish Sauce and Soy Sauce
• Part 2. Impact on individuals
• Chapter 11. Targeting pregnant and lactating women and young children with fortified foods
• Chapter 12. Fortification of human milk for preterm infants
• Chapter 13. Fortification of school meals
• Chapter 14. Food fortification and frail elderly nursing home residents
• Chapter 15. Bread as a vehicle vitamin D fortification: application to nursing home residents
• Chapter 16. Learnings from the Postmenopausal Health Study for the effect of dairy products fortified with calcium and vitamin D on bone metabolism
• Chapter 17. Cognition and multiple micronutrient fortification of salt
• Part 3. Public health, concepts and issues
• Chapter 18. Food fortification as a global public health intervention: Strategies to deal with barriers to adoption, application and impact assessment
• Chapter 19. Why food fortification with vitamin B12 is needed
• Chapter 20. Folic acid to prevent neural tube defects: success and controversies
• Chapter 21. Vitamin D Fortification in North America: Current Status and Future Considerations
• Chapter 22. Profiling national mandatory folic acid fortification policy around the world
• Chapter 23. In-home fortification of complementary feedings: Chinese perspectives
• Chapter 24. Food fortification: a regulator’s perspective
• Part 4. International perspectives
• Chapter 25. Fortification of flour and outcomes: Oman’s perspective - contextual considerations and outcome
• Chapter 26 - Strategies to improve micronutrient status of infants and young children with special attention to complementary foods fortified with micronutrients: Perspectives from Viet Nam
• Chapter 27. Food Fortification Programs in Pakistan
• Chapter 28. Neural tube defects in Australia and food fortification with folic acid
• Chapter 29. Vitamin D supplementation in children: Indian perspectives
• Chapter 30. Use of fortified foods for Indonesian infants
• Chapter 31. Micronutrient fortification of school lunch meals in Himalayan villages
• Chapter 32. Iron Fortification Strategies in Brazil
• Chapter 33. Iron-Fortified and Unfortified Nigerian Foods
• Chapter 34. Food fortification: What more is there to know?.