Sustainable Food Fortification
Springer Verlag, Singapore
978-981-95-1216-4 (ISBN)
This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.
Each chapter explores diverse ecological sources ranging from aquatic and microbial to plant-based that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.
This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs.
Dr. Gaurav Sanghvi Dr. Gaurav Sanghvi is presently working as Associate Professor at Department of Microbiology, Marwadi University. Dr. Sanghvi has completed his Ph.D. from The Maharaja Sayajirao University of Baroda, Vadodara. Dr. Ashok Kumar Bishoyi Dr Ashok Kumar Bishoyi is presently working as an Associate Professor (Microbiology) at Marwadi University, Gujarat, India. Prof. (Dr.) Sanket Joshi Dr. Sanket Joshi is currently serving as a Professor and Deputy Director, at Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, India. Prof. (Dr.) Hesham A. El Enshasy Prof. Hesham Ali El Enshasy is a Professor in Bioprocess Engineering, Faculty of Chemical and Energy Engineering since 2008.
Chapter 1. Biobased Fortification: Current Challenges and Perspectives.- Chapter 2. Sustainability and economic aspects for food fortification.- Chapter 3. Plant based solution for food fortification.- Chapter 4. Micronutrients and Food Fortification.- Chapter 5. Microorganisms as Nutrient Factories: Harnessing Bio-fermentation for Food Fortification.- Chapter 6. Fortified Gluten-Free Bakery Products: technological, sensorial and nutritional approaches.- Chapter 7. Marine Algae: A Sustainable Resource for Nutritional Supplements.- Chapter 8. Plant Based Approach for Nutrient Enhancement and Quality Assurance in Food.- Chapter 9. Emerging Biotechnological Trends and Techniques in Fungal and Lichen Fortification.- Chapter 10. Sustainable Food Innovation: Leveraging Food By-products for Nutritional Enhancement and Food security.- Chapter 11. Nano-based approaches for the development of sustainable nutritive feeds.- Chapter 12. Public Health Aspects of Food Fortification: Comprehensive Strategies, Impact Analysis, and Policy Recommendations for Enhancing Nutritional Outcomes.- Chapter 13. Neuro-Nutrition: Fortifying Foods for Cognitive Well Being.- Chapter 14. Agro-industrial Byproducts: Alternative solution for functional food ingredients.- Chapter 15. Title: Marine microbes: A Novel source of Bioceuticals in Functional Food Development.
| Erscheinungsdatum | 24.10.2025 |
|---|---|
| Zusatzinfo | 33 Illustrations, color; 7 Illustrations, black and white |
| Verlagsort | Singapore |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie |
| Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| Schlagworte | Aquatic Microbial Nutritional Sources • Bio Fermentation Techniques • Innovative Fortification in Bakery Products • Nanotechnology in Food Nutrition • Plant-Derived Nutrient Enhancement • Sustainable Nutritional Economics |
| ISBN-10 | 981-95-1216-6 / 9819512166 |
| ISBN-13 | 978-981-95-1216-4 / 9789819512164 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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