Food Fortification
Trends and Technologies
1st Edition
Published on 10. June 2024
422 pages
978-1-040-02755-4 (ISBN)
Description
In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification-from its historical roots to its modern applications.
Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods.
Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products.
This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods.
Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products.
This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Product notice
Reflowable
Illustrations
57 Tables, black and white; 2 Line drawings, color; 38 Line drawings, black and white; 15 Halftones, color; 8 Halftones, black and white; 17 Illustrations, color; 46 Illustrations, black and white
ISBN-13
978-1-040-02755-4 (9781040027554)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
approx. 07/2026
1st Edition
CRC Press
€86.00
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Book
06/2024
1st Edition
CRC Press
€282.10
Shipment within 15-20 days
Persons
Dr. Khalid Bashir (Ph. D)
Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is the recipient of Senior Research Fellowship from CSIR, GoI during his PhD. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered several invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselor for PG Diplomas (FSQM & DMT) offered by IGNOU. He is also programme coordinator of Diploma in Bakery and Confectionery Technology. He is a life member of Association of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid has edited books with Springer, Elsevier, CRC, AAP, RSC.
Dr. Kulsum Jan (Ph. D)
Dr Kulsum Jan is presently working as Assistant Professor at Department of Food Technology, Jamia Hamdard. She is recipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic Councilor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India. Dr. Jan has published her researches in several reputed and peer-reviewed journals along with several book chapters in edited books published by national and International Publishers.
Dr. Vaibhav Kumar Maurya (Ph. D.)
Dr. Vaibhav is presently associated as Field Application Specialist with leading MNC PerkinElmer. He has completed his Ph.D. from National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India in vitamin research and food fortification. He is a keen knowledgeable person with hands-on expertise of various cutting edge techniques such as LC-MS/MS, GC-MS/MS, HPLC for nutrients and pesticide residue and analysis. He is the author of many high impact scientific publications in peer reviewed journals and book chapters. He is the editor of the book series "Micro and Nanoengineering in Food Science" (Springer).
Dr. Amita Shakya (Ph.D.)
Dr. Amita is presently serving as Assistant Professor at Amity University Chhattisgarh. She has completed her Ph.D. from the Dept. of Agriculture and Environmental Sciences of National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India. She is an interdisciplinary researcher with more than 10 years of experience and presently exploring the Food-Environment-Health nexus. She is author of many scientific publications and book chapters in peer reviewed high impact journals and international publishers.
Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is the recipient of Senior Research Fellowship from CSIR, GoI during his PhD. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered several invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselor for PG Diplomas (FSQM & DMT) offered by IGNOU. He is also programme coordinator of Diploma in Bakery and Confectionery Technology. He is a life member of Association of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid has edited books with Springer, Elsevier, CRC, AAP, RSC.
Dr. Kulsum Jan (Ph. D)
Dr Kulsum Jan is presently working as Assistant Professor at Department of Food Technology, Jamia Hamdard. She is recipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic Councilor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India. Dr. Jan has published her researches in several reputed and peer-reviewed journals along with several book chapters in edited books published by national and International Publishers.
Dr. Vaibhav Kumar Maurya (Ph. D.)
Dr. Vaibhav is presently associated as Field Application Specialist with leading MNC PerkinElmer. He has completed his Ph.D. from National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India in vitamin research and food fortification. He is a keen knowledgeable person with hands-on expertise of various cutting edge techniques such as LC-MS/MS, GC-MS/MS, HPLC for nutrients and pesticide residue and analysis. He is the author of many high impact scientific publications in peer reviewed journals and book chapters. He is the editor of the book series "Micro and Nanoengineering in Food Science" (Springer).
Dr. Amita Shakya (Ph.D.)
Dr. Amita is presently serving as Assistant Professor at Amity University Chhattisgarh. She has completed her Ph.D. from the Dept. of Agriculture and Environmental Sciences of National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India. She is an interdisciplinary researcher with more than 10 years of experience and presently exploring the Food-Environment-Health nexus. She is author of many scientific publications and book chapters in peer reviewed high impact journals and international publishers.
Content
Foreword
Editors
Contributors
Preface
Acknowledgments
Part I Fortification: Necessity and Strategy
Chapter 1 Introduction to Food Fortification
Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan
Chapter 2 Micronutrients
Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora
Part II Vitamin Fortification
Chapter 3 Vitamin D Fortification
Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan
Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology
Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan
Chapter 5 Vitamin C Encapsulation and Fortification
Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements
Chapter 6 B Vitamins Fortification: Need and Challenges
Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla
Chapter 7 Vitamin E and K Fortification
Yogesh Kumar, Swarnima Dey, and Kiran Verma
Part III Mineral Fortification
Chapter 8 Iron Fortification
Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir
Chapter 9 Iodine Fortification
Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu
Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification
Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik
Part IV Other Food Bioactive Fortification
Chapter 11 Phytochemical Fortification
Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir
Chapter 12 Multigrain Flour Fortification
Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya
Chapter 13 Prebiotics and probiotics
Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla
Chapter 14 Polyunsaturated Fatty Acid Fortification
M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik
Chapter 15 Fiber and bioactive peptides for fortification
Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita
Index.
Editors
Contributors
Preface
Acknowledgments
Part I Fortification: Necessity and Strategy
Chapter 1 Introduction to Food Fortification
Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan
Chapter 2 Micronutrients
Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora
Part II Vitamin Fortification
Chapter 3 Vitamin D Fortification
Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan
Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology
Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan
Chapter 5 Vitamin C Encapsulation and Fortification
Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements
Chapter 6 B Vitamins Fortification: Need and Challenges
Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla
Chapter 7 Vitamin E and K Fortification
Yogesh Kumar, Swarnima Dey, and Kiran Verma
Part III Mineral Fortification
Chapter 8 Iron Fortification
Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir
Chapter 9 Iodine Fortification
Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu
Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification
Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik
Part IV Other Food Bioactive Fortification
Chapter 11 Phytochemical Fortification
Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir
Chapter 12 Multigrain Flour Fortification
Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya
Chapter 13 Prebiotics and probiotics
Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla
Chapter 14 Polyunsaturated Fatty Acid Fortification
M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik
Chapter 15 Fiber and bioactive peptides for fortification
Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita
Index.
