Food biofortification technologies /
Food biofortification technologies /
edited by Agnieszka Saeid (Department of Chemistry, Department of Advanced Materials Technologies, Wrocław University of Science and Technology, Poland).
- 1 online resource (xviii, 354 pages)
chapter 1 Agronomic biofortification as a key to plant/cereal fortification in micronutrients / chapter 2 Advances in food fortification with vitamins and co-vitamins / chapter 3 Advances in food fortification with essential minerals / chapter 4 Advances in food fortification with essential fatty acids / chapter 5 Advances in food fortification with essential amino acids / chapter 6 Advances in food fortification with phytonutrients / chapter 7 Fortification of dietary fibers in foods / chapter 8 Fortification of animal foodstuffs / chapter 9 Fortification of plant foodstuffs / Agnieszka Saeid Magdalena Jastrzębska -- Malgorzata Korzeniowska Aneta Wojdylo Angel Antonio Carbonell Barrachina -- Izabela Michalak -- Bogusława Łęska Grażyna Czyżak-Runowska -- Ankit Goyal Beenu Tanwar Ami Patel Nihir Shah Manvesh Sihag -- D. Suresh Kumar -- Ami Patel Ankit Goyal Nihir Shah Manvesh Sihag -- Mariusz Korczyński Robert Kupczyński Marita Świniarska Damian Konkol Sebastian Opaliński -- Łukasz Tuhy Mateusz Samoraj Katarzyna Chojnacka.
"Fortification of food with valuable compounds is promising mean of increasing intakes of nutrients and minimizing risk of its deficiency in the population. The book presents state of the art in the field of novel method of fortification and the agricultural treatments. "--Provided by publisher.
9781351228350 9781498756600
10.1201/9781351228350 doi
Enriched foods.
Food--Composition.
Nutrition.
TX551 / .F6854 2018
664.07 / F686
chapter 1 Agronomic biofortification as a key to plant/cereal fortification in micronutrients / chapter 2 Advances in food fortification with vitamins and co-vitamins / chapter 3 Advances in food fortification with essential minerals / chapter 4 Advances in food fortification with essential fatty acids / chapter 5 Advances in food fortification with essential amino acids / chapter 6 Advances in food fortification with phytonutrients / chapter 7 Fortification of dietary fibers in foods / chapter 8 Fortification of animal foodstuffs / chapter 9 Fortification of plant foodstuffs / Agnieszka Saeid Magdalena Jastrzębska -- Malgorzata Korzeniowska Aneta Wojdylo Angel Antonio Carbonell Barrachina -- Izabela Michalak -- Bogusława Łęska Grażyna Czyżak-Runowska -- Ankit Goyal Beenu Tanwar Ami Patel Nihir Shah Manvesh Sihag -- D. Suresh Kumar -- Ami Patel Ankit Goyal Nihir Shah Manvesh Sihag -- Mariusz Korczyński Robert Kupczyński Marita Świniarska Damian Konkol Sebastian Opaliński -- Łukasz Tuhy Mateusz Samoraj Katarzyna Chojnacka.
"Fortification of food with valuable compounds is promising mean of increasing intakes of nutrients and minimizing risk of its deficiency in the population. The book presents state of the art in the field of novel method of fortification and the agricultural treatments. "--Provided by publisher.
9781351228350 9781498756600
10.1201/9781351228350 doi
Enriched foods.
Food--Composition.
Nutrition.
TX551 / .F6854 2018
664.07 / F686