Handbook of Food Fortification and Health

Part I. Introductory Chapters and Perspectives of Fortification

1. The Link Between Organizational Bodies and Fortification Strategies and Practice: The Role of the Flour Fortification Initiative
Sarah Zimmerman, Robert J. Baldwin, Robert J. Baldwin

2. Current Mandatory Fortificants in Developed Nations Compared to Developing Nations
Scarlett Ewen, Hassan Vatanparast

3. Fortified Humanitarian Food-Aid Commodities
Michael L. Dunn

4. Middle East Perspectives of Food Fortification: Implementation Dynamics and Policy Factors
Deena Alasfoor

5. Food Fortification Policy in Canada
Jocelyn Sacco

Part II. Iron Fortification

6. Iron Fortification of Milk and Dairy Products
Philippe Cayot, Tatiana Guzun-Cojocaru, Nathalie Cayot

7. Ferric Pyrophosphate as an Alternative Iron Source for Food Fortification
María Jimena Salgueiro, José Boccio

8. Iron- and Zinc-Fortified Parboiled Rice
Chanakan Prom-u-thai, Benjavan Rerkasem

9. Millet Flours as a Vehicle for Fortification with Iron and Zinc
Kalpana Platel

10. Iron-Fortified Drinking Water
Olga Maria Silverio Amancio, Josefina Aparecida Pellegrini Braga

11. Heme Iron as Source of Iron in Food Fortification
Javier Polo, Carmen Rodríguez

Part III. Fortified Foods and Beverages

12. Fortification of Corn Flour-Derived Products
Isaias Dichi, Lucia Helena Silva Miglioranza

13. Fortified Margarine and Fat Spreads
Isabelle Sioen

14. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products
Luis Miguel Rodríguez-Alcalá, Antonia Villar-Tajadura, Manuela Juarez, Javier Fontecha

15. Calcium-Fortified Soymilk
Pattavara Pathomrungsiyounggul, Michael J. Lewis, Alistair S. Grandison

16. The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods
Lan T. T. Bui, Darryl M. Small, Ross Coad

17. Fortification of Milk with Mineral Elements
Elvan Ocak, Rajkumar Rajendram

18. Iodine Nutrition: Salt Fortification with Iodine
Izzeldin S. Hussein

19. Iodine Fortification and Hyperthyroidism
Charlotte Cerqueira, Torben Jørgensen, Allan Carlé, Nils Knudsen, Lars Ovesen, Inge Bülow Pedersen, Hans Perrild, Peter Laurberg

20. Lentils (Lens culinaris L.) as a Source of Dietary Selenium
Dil Thavarajah, Pushparajah Thavarajah, Gerald F. Combs

21. Tocotrienol Fortification in Eggs
Kiyotaka Nakagawa, Phumon Sookwong, Teruo Miyazawa

22. Vitamin A Fortification of Cooking Oils
Levente L. Diósady, M. G. Venkatesh-Mannar

Part IV. Biofortification: Biological Modes of Enhancing Nutrient Intake

23. Iron and Zinc Enhancement in Rice Endosperm by Targeted and Synergistic Action of Genes
Navreet K. Bhullar, Kulaporn Boonyaves, Meng Wang, Christof Sautter

24. Novel Fortification Strategies for Staple Gluten-Free Products
Jelena Jastrebova, Margaretha Jägerstad

25. Biofortified Rice to Fight Folate Deficiency
Dieter Blancquaert, Oscar Navarrete, Sergei Storozhenko, Hans Steur, Jeroen Daele, Wei Dong, Cailin Lei, Chunyi Zhang, Christophe Stove, Xavier Gellynck, Jacques Viaene, Willy Lambert, Dominique Straeten

26. Transgenic Multivitamin Biofortified Corn: Science, Regulation, and Politics
Gemma Farré, Shaista Naqvi, Uxue Zorrilla-López, Georgina Sanahuja, Judit Berman, Gerhard Sandmann, Gaspar Ros, Rubén López-Nicolás, Richard M. Twyman, Paul Christou, Teresa Capell, Changfu Zhu

27. Selenium Biofortified Wheat
Michael Fenech, Jing Wu, Robin Graham, Graham Lyons

28. Market Potential of Folate Biofortified Rice in China
Hans Steur, Xavier Gellynck, Dieter Blancquaert, Sergei Storozhenko, Ge Liqun, Willy Lambert, Dominique Straeten, Jacques Viaene

29. Biofortified Crops with a Visible Trait: The Example of Orange-Fleshed Sweet Potato in Sub-Saharan Africa
Jan W. Low

Nyckelord: Medicine & Public Health, Clinical Nutrition, Nutrition, Food Science, Internal Medicine, Public Health, Health Promotion and Disease Prevention