The Resource Handbook of food fortification and health : from concepts to public health applications, Volume 1, Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel, editors, (electronic resource)

Handbook of food fortification and health : from concepts to public health applications, Volume 1, Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel, editors, (electronic resource)

Label
Handbook of food fortification and health : from concepts to public health applications, Volume 1
Title
Handbook of food fortification and health
Title remainder
from concepts to public health applications
Title number
Volume 1
Statement of responsibility
Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel, editors
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
GW5XE
Dewey number
363.19/2
Index
index present
LC call number
TX537
Literary form
non fiction
Nature of contents
  • dictionaries
  • handbooks
Series statement
Nutrition and health
Label
Handbook of food fortification and health : from concepts to public health applications, Volume 1, Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel, editors, (electronic resource)
Publication
Note
Includes index
Antecedent source
unknown
http://library.link/vocab/branchCode
  • net
Color
multicolored
Contents
Part I. Introductory chapters and perspectives of fortification -- The link between organizational bodies and fortification strategies and practice: the role of the flour fortification initiative -- Current mandatory fortificants in developed nations compared to developing nations -- Fortified humanitarian food-aid commodities -- Middle east perspectives of food fortification: implementation dynamics and policy factors -- Food fortification policy in Canada -- Part II. Iron fortification -- Iron fortification of milk and dairy products -- Ferric pyrophosphate as an alternative iron source for food fortification -- Iron- and zinc-fortified parboiled rice -- - Millet flours as a vehicle for fortification with iron and zinc -- Iron-fortified drinking water -- Heme iron as source of iron in food fortification -- Part III. Fortified foods and beverages -- Fortification of corn flour-derived products -- Fortified margarine and fat spreads -- Commercial conjugated linoleic acid (CLA) fortified dairy products -- Calcium-fortified soymilk -- The stability of water-soluble vitamins and issues in the fortification of foods -- Fortification of milk with mineral elements -- Iodine nutrition: salt fortification with iodine -- Iodine fortification and hyperthyroidism -- Lentils (Lens culinaris L.) as a source of dietary selenium -- Tocotrienol fortification in eggs -- Vitamin A fortification of cooking oils -- Part IV. Biofortification: biological modes of enhancing nutrient intake -- Iron and zinc enhancement in rice endosperm by targeted and synergistic action of genes -- Novel fortification strategies for staple gluten-free products -- Biofortified rice to fight folate deficiency -- Transgenic multivitamin biofortified corn: science, regulation, and politics -- Selenium biofortified wheat -- Market potential of folated biofortified rice in China -- Biofortified crops with a visible trait: the example of oranges-fleshed sweet potatoe in Sub-Saharan Africa
Control code
ocn852953612
Dimensions
unknown
Extent
1 online resource (xxxi, 400 p.)
File format
unknown
Form of item
online
Isbn
9781461470762
Level of compression
unknown
Quality assurance targets
not applicable
http://library.link/vocab/recordID
.b28856648
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)852953612
  • ebl1461470765

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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