TY  - BOOK
AU  - Ottaway, Peter Berry
TI  - Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects 
SN  - 9781845691455
U1  - 363.8 1st Edition.
PY  - 2008///
CY  - Boca Raton
PB  - CRC Press
KW  - Food fortification
KW  - Dietary supplements
KW  - Nutrition policy
KW  - Public health nutrition
KW  - Food adulteration and inspection
KW  - Food Vehicles Used for Fortification
KW  - Public Health Approaches to Nutritional Deficiencies
KW  - Fortification Technology and Processing Methods
KW  - Safety, Regulations, and Standards
N1  - Includes bibliographical references and index; Principles of food fortification and supplementation. Part 1 Technological aspects: Forms of food supplements; Vitamin and mineral fortification of foods; Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols); Healthy polyunsaturated fatty acids (PUFAs) for food enrichment; The stability of vitamins in fortified foods and supplements; Technical aspects of micronutrient addition to foods. Part 2 Analysis, safety and regulation: Vitamin analysis in fortified foods and supplements; Analysis of fatty acids in fortified foods; Polyphenol and antioxidant analysis in fortified foods and supplements; Assessing the bioavailability of nutraceuticals; Codex Alimentarius standards affecting fortified foods and supplements; European legislation on fortified foods and supplements; Safety of vitamins and minerals added to foods: An overview of international expert opinions on micronutrient safety; Food Fortification and Supplementation
N2  - 'Food Fortification and Supplementation in Developing Countries explains how vitamin and mineral deficiencies can be reduced through food fortification and nutritional supplementation programs, particularly in low- and middle-income countries. The book discusses major micronutrient deficiencies such as iron, iodine, vitamin A, zinc, and folic acid deficiencies and their effects on public health, child growth, maternal health, and disease prevention. It covers scientific, technological, economic, and policy aspects of adding nutrients to foods, including methods of fortification, quality control, safety standards, and program implementation. The text also highlights international nutrition strategies, government policies, and case studies from different countries, making it an important resource for students and professionals in nutrition, public health, food science, and community health.' Provided by Publisher'.
ER  -