Food Fortification
Trends and Technologies
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 10 June 2024
- ISBN 9780367723927
- Binding Hardback
- No. of pages422 pages
- Size 254x178 mm
- Weight 1100 g
- Language English
- Illustrations 46 Illustrations, black & white; 17 Illustrations, color; 8 Halftones, black & white; 15 Halftones, color; 38 Line drawings, black & white; 2 Line drawings, color; 57 Tables, black & white 729
Categories
Short description:
This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge, and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
MoreLong description:
In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification?from its historical roots to its modern applications.
Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods.
Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products.
This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
MoreTable of Contents:
Foreword
Editors
Contributors
Preface
Acknowledgments
Part I Fortification: Necessity and Strategy
Chapter 1 Introduction to Food Fortification
Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan
Chapter 2 Micronutrients
Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora
Part II Vitamin Fortification
Chapter 3 Vitamin D Fortification
Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan
Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology
Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan
Chapter 5 Vitamin C Encapsulation and Fortification
Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements
Chapter 6 B Vitamins Fortification: Need and Challenges
Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla
Chapter 7 Vitamin E and K Fortification
Yogesh Kumar, Swarnima Dey, and Kiran Verma
Part III Mineral Fortification
Chapter 8 Iron Fortification
Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir
Chapter 9 Iodine Fortification
Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu
Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification
Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik
Part IV Other Food Bioactive Fortification
Chapter 11 Phytochemical Fortification
Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir
Chapter 12 Multigrain Flour Fortification
Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya
Chapter 13 Prebiotics and probiotics
Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla
Chapter 14 Polyunsaturated Fatty Acid Fortification
M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik
Chapter 15 Fiber and bioactive peptides for fortification
Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita
Index.
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