相關主題
商品描述
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.
商品描述(中文翻譯)
在一個不斷演變的世界中，我們對營養及其對人類健康影響的理解已經呈指數增長。食物，曾經僅僅是生存的來源，現在被認識為改善公共健康和福祉的強大工具。《食品強化：趨勢與技術》分為四個部分，全面探討食品強化——從其歷史根源到現代應用。
第一部分介紹了食品強化的概念，作為控制微量營養素營養不良的潛在策略，以及微量營養素在人類健康中的角色、建議膳食攝取量和來源。它還詳細說明了微量營養素缺乏的情況、流行程度、面臨風險的人群以及導致微量營養素缺乏的因素。第二部分總結了維生素缺乏的流行程度、原因和後果，為國家和國際強化計劃奠定了框架。此外，它提供了案例研究的信息，強化對食品質地和感官特性的影響，以及當前使用的強化方法所面臨的挑戰。
第三部分提供了有關可用於強化食品的各種礦物質的技術信息，包括它們的化學性質、吸收、代謝和生物學角色。它還回顧了這些礦物質在特定食品載體中的應用。第四部分描述了食品生物活性強化的關鍵步驟。本部分還涉及多穀物粉的強化及與多不飽和脂肪酸（PUFA）強化相關的挑戰。它還強調了包埋技術對生物利用度的重要作用，並舉例說明在乳製品、蛋類、烘焙食品、糖果及其他產品中的強化實例。
本書深入探討了強化我們的食品供應以應對複雜的營養挑戰的關鍵領域，並向過去幾十年在食品強化方面取得的進展致敬，同時呼籲對未來仍需進行的工作的行動。
作者簡介
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.
作者簡介(中文翻譯)
卡立德·巴希爾博士 (Ph. D)
畢業於印度查謨和克什米爾的伊斯蘭科學與技術大學 (IUST) 的創始班，並在哈里亞納邦的國家食品技術創業與管理研究所 (NIFTEM) 獲得博士學位。卡立德博士在攻讀博士學位期間獲得了印度政府科學與工業研究委員會 (CSIR) 的高級研究獎學金。卡立德博士目前擔任印度新德里哈姆達爾大學食品技術系的助理教授。他已經與國內外出版社發表了多篇研究和綜述論文及書籍，並進行了多次受邀的口頭和海報報告。卡立德博士獲得了UGC啟動資金，並擔任印度國家開放大學 (IGNOU) 提供的研究生文憑課程 (FSQM & DMT) 的學術顧問。他還是烘焙與糖果技術文憑課程的項目協調員。他是印度食品科學與技術協會 (AFSTI)、印度營養學會 (NSI)、印度科學大會 (ISCA)、印度益生菌協會、印度官方分析化學家協會 (AOAC) 和印度肉類科學協會 (IMSA) 的終身會員。卡立德博士曾與Springer、Elsevier、CRC、AAP、RSC 編輯書籍。
庫爾蘇姆·詹博士 (Ph. D)
庫爾蘇姆·詹博士目前擔任哈姆達爾大學食品技術系的助理教授。她獲得了印度政府科學與工業研究委員會 (CSIR) 的高級研究獎學金，並在各種國內和國際會議中獲得了青年科學家、最佳論文和最佳海報獎。詹博士曾參與由印度政府人力資源發展部 (MHRD) 發起的 ePG Pathshala 計劃。她還獲得了印度政府科學與工業研究委員會 (CSIR) 的博士後獎學金。她在系內表現優異，因其卓越的研究獲得了多項獎項。她獲得了UGC研究項目，以提升農業廢棄物的價值。庫爾蘇姆博士還曾擔任哈姆達爾大學食品技術系組織的各種會議的組織委員會成員。詹博士目前也擔任IGNOU課程研究生文憑 (FSQM) 的學術顧問，並是印度食品科學與技術協會 (AFSTI) 和印度益生菌協會的終身會員。詹博士已在多個知名的同行評審期刊上發表了她的研究，並在國內外出版社出版的編輯書籍中撰寫了多個書章。
維巴夫·庫馬爾·毛里亞博士 (Ph. D.)
維巴夫博士目前擔任領先跨國公司PerkinElmer的現場應用專家。他在印度哈里亞納邦索內帕特的國家食品技術創業與管理研究所完成了維他命研究和食品強化的博士學位。他是一位知識淵博且擁有各種尖端技術的實務專家，如LC-MS/MS、GC-MS/MS、HPLC，用於營養素和農藥殘留的分析。他在同行評審期刊和書章中發表了多篇高影響力的科學出版物。他是書系列《食品科學中的微米和納米工程》（Springer）的編輯。
阿米塔·沙基亞博士 (Ph.D.)
阿米塔博士目前在恰蒂斯加爾邦的阿米提大學擔任助理教授。她在印度哈里亞納邦索內帕特的國家食品技術創業與管理研究所農業與環境科學系完成了博士學位。她是一位跨學科的研究者，擁有超過10年的經驗，目前正在探索食品-環境-健康的關聯。她在同行評審的高影響力期刊和國際出版社上發表了多篇科學出版物和書章。
