Food Fortification

Dr. Khalid Bashir (Ph. D) Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is the recipient of Senior Research Fellowship from CSIR, GoI during his PhD. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered several invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselor for PG Diplomas (FSQM & DMT) offered by IGNOU. He is also programme coordinator of Diploma in Bakery and Confectionery Technology. He is a life member of Association of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid has edited books with Springer, Elsevier, CRC, AAP, RSC. Dr. Kulsum Jan (Ph. D) Dr Kulsum Jan is presently working as Assistant Professor at Department of Food Technology, Jamia Hamdard. She is recipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic Councilor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India. Dr. Jan has published her researches in several reputed and peer-reviewed journals along with several book chapters in edited books published by national and International Publishers. Dr. Vaibhav Kumar Maurya (Ph. D.) Dr. Vaibhav is presently associated as Field Application Specialist with leading MNC PerkinElmer. He has completed his Ph.D. from National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India in vitamin research and food fortification. He is a keen knowledgeable person with hands-on expertise of various cutting edge techniques such as LC-MS/MS, GC-MS/MS, HPLC for nutrients and pesticide residue and analysis. He is the author of many high impact scientific publications in peer reviewed journals and book chapters. He is the editor of the book series “Micro and Nanoengineering in Food Science” (Springer). Dr. Amita Shakya (Ph.D.) Dr. Amita is presently serving as Assistant Professor at Amity University Chhattisgarh. She has completed her Ph.D. from the Dept. of Agriculture and Environmental Sciences of National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India. She is an interdisciplinary researcher with more than 10 years of experience and presently exploring the Food-Environment-Health nexus. She is author of many scientific publications and book chapters in peer reviewed high impact journals and international publishers.

Foreword

Editors

Contributors

Preface

Acknowledgments

Part I Fortification: Necessity and Strategy

Chapter 1 Introduction to Food Fortification

Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan

Chapter 2 Micronutrients

Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora

Part II Vitamin Fortification

Chapter 3 Vitamin D Fortification

Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan

Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology

Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan

Chapter 5 Vitamin C Encapsulation and Fortification

Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements

Chapter 6 B Vitamins Fortification: Need and Challenges

Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla

Chapter 7 Vitamin E and K Fortification

Yogesh Kumar, Swarnima Dey, and Kiran Verma

Part III Mineral Fortification

Chapter 8 Iron Fortification

Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir

Chapter 9 Iodine Fortification

Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu

Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification

Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik

Part IV Other Food Bioactive Fortification

Chapter 11 Phytochemical Fortification

Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir

Chapter 12 Multigrain Flour Fortification

Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya

Chapter 13 Prebiotics and probiotics

Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla

Chapter 14 Polyunsaturated Fatty Acid Fortification

M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik

Chapter 15 Fiber and bioactive peptides for fortification

Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita

Index.