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Handbook of Food Fortification and Health

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Cover of 'Handbook of Food Fortification and Health'

Table of Contents

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    Book Overview
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    Chapter 1 The Link Between Organizational Bodies and Fortification Strategies and Practice: The Role of the Flour Fortification Initiative
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    Chapter 2 Current Mandatory Fortificants in Developed Nations Compared to Developing Nations
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    Chapter 3 Fortified Humanitarian Food-Aid Commodities
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    Chapter 4 Middle East Perspectives of Food Fortification: Implementation Dynamics and Policy Factors
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    Chapter 5 Food Fortification Policy in Canada
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    Chapter 6 Iron Fortification of Milk and Dairy Products
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    Chapter 7 Ferric Pyrophosphate as an Alternative Iron Source for Food Fortification
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    Chapter 8 Iron- and Zinc-Fortified Parboiled Rice
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    Chapter 9 Millet Flours as a Vehicle for Fortification with Iron and Zinc
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    Chapter 10 Iron-Fortified Drinking Water
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    Chapter 11 Heme Iron as Source of Iron in Food Fortification
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    Chapter 12 Fortification of Corn Flour-Derived Products
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    Chapter 13 Fortified Margarine and Fat Spreads
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    Chapter 14 Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products
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    Chapter 15 Calcium-Fortified Soymilk
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    Chapter 16 The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods
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    Chapter 17 Fortification of Milk with Mineral Elements
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    Chapter 18 Iodine Nutrition: Salt Fortification with Iodine
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    Chapter 19 Iodine Fortification and Hyperthyroidism
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    Chapter 20 Lentils (Lens culinaris L.) as a Source of Dietary Selenium
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    Chapter 21 Tocotrienol Fortification in Eggs
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    Chapter 22 Vitamin A Fortification of Cooking Oils
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    Chapter 23 Iron and Zinc Enhancement in Rice Endosperm by Targeted and Synergistic Action of Genes
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    Chapter 24 Novel Fortification Strategies for Staple Gluten-Free Products
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    Chapter 25 Biofortified Rice to Fight Folate Deficiency
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    Chapter 26 Transgenic Multivitamin Biofortified Corn: Science, Regulation, and Politics
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    Chapter 27 Selenium Biofortified Wheat
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    Chapter 28 Market Potential of Folate Biofortified Rice in China
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    Chapter 29 Biofortified crops with a visible trait: The example of orange-fleshed sweet potato in Sub-Saharan Africa.
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Title
Handbook of Food Fortification and Health
Published by
Springer New York, July 2013
DOI 10.1007/978-1-4614-7076-2
ISBNs
978-1-4614-7075-5, 978-1-4614-7076-2, 978-1-4939-5184-0
Editors

Preedy, Victor R., Srirajaskanthan, Rajaventhan, Patel, Vinood B.

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The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 75 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 75 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 15 20%
Student > Bachelor 12 16%
Student > Ph. D. Student 11 15%
Student > Master 9 12%
Student > Doctoral Student 5 7%
Other 10 13%
Unknown 13 17%
Readers by discipline Count As %
Agricultural and Biological Sciences 22 29%
Medicine and Dentistry 7 9%
Engineering 6 8%
Chemistry 5 7%
Biochemistry, Genetics and Molecular Biology 3 4%
Other 16 21%
Unknown 16 21%