{ "item_title" : "Handbook of Food Fortification and Health", "item_author" : [" Victor R. Preedy", "Rajaventhan Srirajaskanthan", "Vinood B. Patel "], "item_description" : "Part 1. Introductory chapters and perspectives of fortification.- Chapter 1. The link between organizational bodies and fortification strategies and practice: the role of the Flour Fortification Initiative.- Chapter 2. Current mandatory fortificants in developed nations compared to developing nations.- Chapter 3. Fortified Humanitarian Food-Aid Commodities.- Chapter 4. Middle East perspectives of food fortification: Implementation dynamics and policy factors.- Chapter 5. Food fortification policy in Canada.- Part 2. Iron Fortification.- Chapter 6. Iron fortification of milk and dairy products.- Chapter 7. Ferric pyrophosphate as an alternative iron source for food fortification.- Chapter 8. Iron and zinc- fortified parboiled rice.- Chapter 9. Millet flours as a vehicle for fortification with iron and zinc.- Chapter 10. Iron Fortified Drinking Water.- Chapter 11. Heme Iron as source of iron in food fortification.- Part 3. Fortified foods and beverages.- Chapter 12. Fortification of corn flour-derived products.- Chapter 13. Fortified margarine and fat spreads.- Chapter 14. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products.- Chapter 15. Calcium-fortified soymilk.- Chapter 16. The stability of water soluble vitamins and issues in the fortification of foods.- Chapter 17. Fortification of milk with mineral elements.- Chapter 18. Iodine Nutrition: Salt Fortification with Iodine.- Chapter 19. Iodine fortification and hyperthyroidism.- Chapter 20. Lentils (Lens culinaris L.) as a Source of Dietary Selenium.- Chapter 21. Tocotrienol fortification in eggs.- Chapter 22. Vitamin A Fortification of Cooking Oils.- Part 4. Biofortification: biological modes of enhancing nutrient intake.- Chapter 23. Iron and Zinc enhancement in rice endosperm by targeted and synergistic action of genes.- Chapter 24. Novel fortification strategies for staple gluten-free products.- Chapter 25. Biofortified rice to fight folate deficiency.- Chapter 26. Transgenic multivitamin biofortified corn: Science, regulation and politics.- Chapter 27. Selenium Bio-fortified Wheat.- Chapter 28. Market potential of folate biofortified rice in China.- Chapter 29. Biofortified Crops with a Visible Trait: the example of Orange-fleshed Sweetpotato in Sub-Saharan Africa.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/1/46/147/075/1461470757_b.jpg", "price_data" : { "retail_price" : "199.99", "online_price" : "199.99", "our_price" : "199.99", "club_price" : "199.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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