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.
Tabela de Conteúdo
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.
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