| 书目名称 | Handbook of Food Fortification and Health |
| 副标题 | From Concepts to Pub |
| 编辑 | Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinoo |
| 视频video | |
| 概述 | Fills a much-needed gap to have a "one-stop-shopping" synopsis of everything to do with the subject matter of food fortification.Holistic in its coverage: wide range of sub-topics and areas.Internatio |
| 丛书名称 | Nutrition and Health |
| 图书封面 |  |
| 描述 | .Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 .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 |
| 出版日期 | Book 2013 |
| 关键词 | Biofortification; Calcium; Dairy; Fats; Food fortification; Fortifications with micronutrients; Fruits and |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4614-7076-2 |
| isbn_softcover | 978-1-4939-5184-0 |
| isbn_ebook | 978-1-4614-7076-2Series ISSN 2628-197X Series E-ISSN 2628-1961 |
| issn_series | 2628-197X |
| copyright | Springer Science+Business Media New York 2013 |
发表于 2025-3-21 17:35:27
