Fortified Foods

Buch | Hardcover

342 Seiten

2024 | 2025 ed.
Humana (Verlag)
978-1-0716-4345-7 (ISBN)

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This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate liposome encapsulation to deliver vitamins, iron biofortification in meat products, and enzymatic hydrolysis to enhance protein in dairy alternatives. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Fortified Foods aims to highlight the scientific basis that backs each strategy, while also tackling the real-world hurdles of large-scale implementation.

Nanoemulsion Technology for Micronutrient Fortification in Staple Grains.- Liposome Encapsulation: Innovative Vitamin Delivery in Fortified Foods.- Iron Biofortification in Meat and Poultry Products: Agronomic Practices.- Enzymatic Hydrolysis for Protein Fortification in Dairy Alternatives.- Spray Drying Methodology for Vitamin Stability in Infant Formulas.- Techniques for Minerals Fortification of Cereals.- Double fortification: Iron and Zinc Enrichment in Flour Products.- Microbial Fermentation for B12 Enhancement in Plant-Based Foods.- Extrusion Processing: Enhancing Micronutrient Content in Snacks.- Edible Coating Innovations for Slow-Release Micronutrient Enrichment.- Genetic Modification in Vitamin - Rich Crop Biofortification.- Ultrasonication-Assisted Absorption of Nutrients in Food &Beverages.- Encapsulated Omega-3 Delivery Systems in Functional Foods.- Maillard Reaction for Protein Fortification in Bakery Products.- Sprouting Techniques for Enhanced Phytonutrient Levels in Plant Seeds.

Erscheinungsdatum	01.01.2025
Reihe/Serie	Methods and Protocols in Food Science
Zusatzinfo	27 Illustrations, color; 2 Illustrations, black and white
Verlagsort	New York
Sprache	englisch
Maße	178 x 254 mm
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	agronomic practices • B12 • dairy alternatives • enzymatic hydrolysis • Micronutrient Fortification
ISBN-10	1-0716-4345-2 / 1071643452
ISBN-13	978-1-0716-4345-7 / 9781071643457
Zustand	Neuware