Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 2.
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...
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Dordrecht :
Springer,
2013.
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| Series: | Nutrition and Health.
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| Subjects: | |
| Online Access: |
Full text (Emmanuel users only) |
MARC
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| 100 | 1 | |a Preedy, Victor R. | |
| 245 | 1 | 0 | |a Handbook of Food Fortification and Health : |b From Concepts to Public Health Applications Volume 2. |
| 260 | |a Dordrecht : |b Springer, |c 2013. | ||
| 300 | |a 1 online resource (467 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Nutrition and Health | |
| 500 | |a Immobilization of Active Compounds by Polymeric Complexes. | ||
| 504 | |a ReferencesChapter 4: Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification; Introduction; Basic Aspects in Lipid Fish Nutrition; Fatty Acid Essentiality; Symptoms of Fatty Acid Deficiencies; Lipotoxicity and Respiration Uncoupling; Progress Towards Sustainable Fish Feeds; Fish Performance and Safety; Fish Oil Wash-Out; Regression Approaches for Predictive Fatty Acid Modelling; Guidance on Safe Fatty Acid Levels in Fish; Recommendations; Conclusion; References; Chapter 5: Meat and Meat Products Enriched with n-3 Fatty Acids. | ||
| 505 | 0 | |a Preface; Series Editor Page; About Series Editor; About Volume Editors; Acknowledgments; Contents; Contributors; Part I: Novel Food Vehicles and Agents for Fortificants; Chapter 1: Multiple Fortified Egg for Comprehensive Nutritional and Health Support; Introduction: Why Egg Fortification; "Health-Oriented" Egg: Functional Modification Vis-à-Vis Medical Risk; Micronutrients; Trace Minerals in Egg Fortification; Iodine; Selenium; Zinc; Iron; Copper; Manganese; Chromium; Vitamins in Egg Fortification; Vitamin A; Vitamin E (Tocopherol); Vitamin D3 (Cholecalciferol); Vitamin B2 (Riboflavin). | |
| 505 | 8 | |a Vitamin B5 (Pantothenic Acid)Vitamin B12 (Cobalamin); Folic Acid/Folate; Biotin; Choline; Essential Fatty Acids (EFA); N-6 Polyunsaturated Fatty Acids (PUFA); N-3 Polyunsaturated Fatty Acids (PUFA); Carotenoids; Synergistic and Other Combinations; Discussion; Conclusions; References; Chapter 2: Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification; Introduction; Component and Nutritional Composition of Apple Pomace; Bioactive Molecules and Supportive Health Benefits; Dietary Fibre; Natural Antioxidant; Application in Food Fortification; Conclusion; References. | |
| 505 | 8 | |a Chapter 3: Fortified Food Made from Animal Products: From Product Design to Nutritional InterventionIntroduction; The Iron Deficiency Anaemia Problem; Product Development with Animal By-Products; The Population to be Targeted and the Choice of an Appropriate Product; Developing an Acceptable Ready-to-Eat Product with Bovine Lung; Guidance on Safe Levels; Scaling Up for Large-Scale Production; Testing the Developed Product; The Intervention Population; The Baseline Anaemia; The Effect of the Intervention; The Impact on Children's Anaemia and Nutritional Status; Recommendations; Conclusion. | |
| 505 | 8 | |a IntroductionEnhancing the n-3 PUFA Composition of Meat by Dietary Supplementation; Ruminant Meat; Non-Ruminant Meat; Enhancing the n-3 PUFA Composition of Meat Products by Technological Processes; Problems with n-3 PUFA-Enriched Meat and Meat Products; Guidance on Safe Levels; Conclusions; References; Chapter 6: Cheese Fortification; Introduction; Challenges Linked to Cheese Enrichment; Microencapsulation Methods for Cheese Fortification; Immobilization of Lipophilic Compounds by Simple Emulsion; Immobilization of Hydrophilic Compounds in Double Emulsion. | |
| 520 | |a 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 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 t. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Diet therapy. | |
| 650 | 0 | |a Medicine. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Public health. | |
| 650 | 0 | |a Health promotion. | |
| 650 | 0 | |a Internal medicine. | |
| 650 | 0 | |a Enriched foods. | |
| 650 | 0 | |a Food additives |x Health aspects. | |
| 650 | 2 | |a Diet Therapy | |
| 650 | 2 | |a Nutrition Therapy | |
| 650 | 2 | |a Medicine | |
| 650 | 2 | |a Nutritional Physiological Phenomena | |
| 650 | 2 | |a Public Health | |
| 650 | 2 | |a Health Promotion | |
| 650 | 2 | |a Internal Medicine | |
| 650 | 2 | |a Food, Fortified | |
| 700 | 1 | |a Srirajaskanthan, Rajaventhan. | |
| 700 | 1 | |a Patel, Vinood B. | |
| 776 | 0 | 8 | |i Print version: |a Preedy, Victor R. |t Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 2. |d Dordrecht : Springer, ©2013 |z 9781461471097 |
| 830 | 0 | |a Nutrition and Health. | |
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