Fortified Foods
Springer-Verlag New York Inc.
978-1-0716-4345-7 (ISBN)
- Noch nicht erschienen - erscheint am 31.01.2025
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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.
Erscheint lt. Verlag | 17.3.2025 |
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Reihe/Serie | Methods and Protocols in Food Science |
Zusatzinfo | 27 Illustrations, color; 1 Illustrations, black and white; CCXCV, 295 p. 28 illus., 27 illus. in color. |
Verlagsort | New York, NY |
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 |
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