Food Biofortification Technologies

Agnieszka Saeid

November 27, 2017 by CRC Press
Reference - 336 Pages
ISBN 9781498756594 - CAT# K27534
Series: Contemporary Food Engineering

USD$149.95

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Features

Discusses how fortification of food with valuable compounds is promising mean of increasing intakes of nutrients

Covers both Traditional fortification practices and biofortified methods

Presents state of the art of novel method of fortification and the agricultural treatments for improving the quality of food products

Covers animal food products fortified with microelements, vitamins or fatty acids, as well as plant products such as maize fortified with higher content of microelements

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.