Fortifying Chinese Soy Sauce with Iron
Author | : Lidan Du |
Publisher | : |
Total Pages | : 470 |
Release | : 2005 |
Genre | : |
ISBN | : |
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Author | : Lidan Du |
Publisher | : |
Total Pages | : 470 |
Release | : 2005 |
Genre | : |
ISBN | : |
Author | : Victor R. Preedy |
Publisher | : Springer Science & Business Media |
Total Pages | : 467 |
Release | : 2013-07-04 |
Genre | : Medical |
ISBN | : 1461471109 |
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 terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 2523 |
Release | : 2012 |
Genre | : Fermented soyfoods |
ISBN | : 1928914446 |
Author | : Yingnuo Wang |
Publisher | : |
Total Pages | : 54 |
Release | : 2013 |
Genre | : |
ISBN | : |
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 3015 |
Release | : 2014-06-22 |
Genre | : Soybean |
ISBN | : 1928914683 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Author | : KOTLER NEIL G |
Publisher | : Int. Rice Res. Inst. |
Total Pages | : 186 |
Release | : 1992-07-17 |
Genre | : Health & Fitness |
ISBN | : 1560981458 |
This book combines the research, program experiences, and insights of world leaders in nutrition, food, agriculture, medicine, and public health. It is the fourth in a series addressing issues of world hunger and malnutri-tion.
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 1569 |
Release | : 2022-01-11 |
Genre | : Reference |
ISBN | : 1948436663 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author | : https://www.chinesestandard.net |
Publisher | : https://www.chinesestandard.net |
Total Pages | : 8 |
Release | : 2018-11-30 |
Genre | : Social Science |
ISBN | : |
This standard specifies the method for the determination of ferrous sodium ethylenediaminetetraacetate in iron fortified soy sauce. This standard applies to the determination of ferrous sodium ethylenediaminetetraacetate in iron fortified soy sauce.
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 1537 |
Release | : 2021-02-07 |
Genre | : Reference |
ISBN | : 1948436329 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
Author | : M.G.Venkatesh Mannar |
Publisher | : Academic Press |
Total Pages | : 415 |
Release | : 2018-06-29 |
Genre | : Medical |
ISBN | : 0128028971 |
Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods