- We will send in 10–14 business days.
/images/books/10366608/9781493951840.jpg)
- Publisher: Humana
- ISBN-10: 149395184X
- ISBN-13: 9781493951840
- Format: 17.8 x 25.4 x 2.2 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Handbook of Food Fortification and Health (e-book) (used book) | bookbook.eu
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 17d.16:28:24
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Humana
- ISBN-10: 149395184X
- ISBN-13: 9781493951840
- Format: 17.8 x 25.4 x 2.2 cm, softcover
- Language: English English
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.
Reviews