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Food biofortification technologies / edited by Agnieszka Saeid (Department of Chemistry, Department of Advanced Materials Technologies, Wrocław University of Science and Technology, Poland).

Contributor(s): Saeid, Agnieszka, 1981- [editor.]Material type: Text

TextPublisher: Boca Raton : CRC Press, [2018]Copyright date: ©2018Description: 1 online resource (xviii, 354 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9781351228350; 9781498756600Subject(s): Enriched foods | Food -- Composition | NutritionAdditional physical formats: Print version: : No titleDDC classification: 664.07 LOC classification: TX551 | .F6854 2018Online resources: Click here to view.

Contents:

chapter 1 Agronomic biofortification as a key to plant/cereal fortification in micronutrients / Agnieszka Saeid Magdalena Jastrzębska -- chapter 2 Advances in food fortification with vitamins and co-vitamins / Malgorzata Korzeniowska Aneta Wojdylo Angel Antonio Carbonell Barrachina -- chapter 3 Advances in food fortification with essential minerals / Izabela Michalak -- chapter 4 Advances in food fortification with essential fatty acids / Bogusława Łęska Grażyna Czyżak-Runowska -- chapter 5 Advances in food fortification with essential amino acids / Ankit Goyal Beenu Tanwar Ami Patel Nihir Shah Manvesh Sihag -- chapter 6 Advances in food fortification with phytonutrients / D. Suresh Kumar -- chapter 7 Fortification of dietary fibers in foods / Ami Patel Ankit Goyal Nihir Shah Manvesh Sihag -- chapter 8 Fortification of animal foodstuffs / Mariusz Korczyński Robert Kupczyński Marita Świniarska Damian Konkol Sebastian Opaliński -- chapter 9 Fortification of plant foodstuffs / Łukasz Tuhy Mateusz Samoraj Katarzyna Chojnacka.

Summary: "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.

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"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.

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