Bioavailability of Iron from Fortified Maize Using Stable Isotope Techniques PDF Download
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Author: Zelda White
Publisher:
ISBN:
Category :
Languages : en
Pages : 128
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Book Description
Ysterbiobeskikbaarheid -- Stabiele isotope -- Ysterfumaraat -- NaFeEDTA -- Sodium yster etileen diamien tetra asetaat -- Mieliemeel -- Voedselfortifisering -- Iron bioavailability -- Stable isotopes -- Ferrous fumarate -- Sodium iron ethylene diamine tetra acetec acid -- Maize meal -- Food fortification.
Author: Zelda White
Publisher:
ISBN:
Category :
Languages : en
Pages : 128
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Book Description
Ysterbiobeskikbaarheid -- Stabiele isotope -- Ysterfumaraat -- NaFeEDTA -- Sodium yster etileen diamien tetra asetaat -- Mieliemeel -- Voedselfortifisering -- Iron bioavailability -- Stable isotopes -- Ferrous fumarate -- Sodium iron ethylene diamine tetra acetec acid -- Maize meal -- Food fortification.
Author: International Atomic Energy Agency
Publisher:
ISBN: 9789201265104
Category : Reference
Languages : en
Pages : 77
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Book Description
This publication on the assessment of iron bioavailability was developed as part of the IAEAs continuing efforts to transfer knowledge and technology in the use of stable isotope techniques in nutrition. It provides information on the theoretical background and practical application of state of the art methodology to measure human iron absorption and dietary iron bioavailability using stable (non-radioactive) isotopes. These techniques can be used to guide fortification and food based strategies to combat iron deficiency, which remains unacceptably high among infants, children and women of childbearing age in developing countries.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 9780309072793
Category : Medical
Languages : en
Pages : 804
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Book Description
This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.
Author: Chi Kong Yeung
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
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Book Description
Author: Holly Berry Irving
Publisher:
ISBN:
Category : AGRICOLA (Information retrieval system)
Languages : en
Pages : 56
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Book Description
Author: M.G.Venkatesh Mannar
Publisher: Academic Press
ISBN: 0128028971
Category : Medical
Languages : en
Pages : 415
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Book Description
Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods
Author: Frank Vanhaecke
Publisher: John Wiley & Sons
ISBN: 3527328963
Category : Science
Languages : en
Pages : 565
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Book Description
Edited by two very well-known and respected scientists in the field, this excellent practical guide is the first to cover the fundamentals and a wide range of applications, as well as showing readers how to efficiently use this increasingly important technique. From the contents: * The Isotopic Composition of the Elements * Single-Collector ICP-MS * Multi-Collector ICP-MS * Advances in Laser Ablation - Multi-Collector ICP-MS * Correction for Instrumental Mass Discrimination in Isotope Ratio Determination with Multi-Collector ICP-MS * Reference Materials in Isotopic Analysis * Quality Control in Isotope Ratio Applications * Determination of Trace Elements and Elemental Species Using Isotope Dilution ICP-MS * Geochronological Dating * Application of Multi-Collector ICP-MS to Isotopic Analysis in Cosmochemistry * Establishing the Basis for Using Stable Isotope Ratios of Metals as Paleoredox Proxies * Isotopes as Tracers of Elements Across the Geosphere-Biosphere Interface * Archaeometric Applications * Forensics Applications * Nuclear Applications * The Use of Stable Isotope Techniques for Studying Mineral and Trace Element Metabolism in Humans * Isotopic Analysis via Multi-Collector ICP-MS in Elemental Speciation A must-have for newcomers as well as established scientists seeking an overview of isotopic analysis via ICP-MS.
Author: Brian Thompson
Publisher: CABI
ISBN: 1845937147
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
This book, inclusive of 19 chapters, provides discussions on the benefits and limitations of food-based approaches for the prevention and control of micronutrient malnutrition. Different chapters focus on specific relevant topics, including current developments in food-based approaches and their program applications, relevance of agricultural interventions to nutrition, impact of multi-sectoral programmes with food-based approaches components in alleviating undernutrition and micronutrient malnutrition, animal-source foods as a food-based approach to address nutrient deficiencies, aquaculture's role in improving food and nutrition security, benefits of vegetables and fruits in preventing and combating micronutrient malnutrition, benefits of food-based approaches for overcoming single specific micronutrient deficiencies, and food fortification. This book will be of great use to professionals interested in public health, human nutrition, micronutrient deficiency interventions, food and nutrition security policy interventions, and agricultural research.
Author: Dr Jamileh M. Lakkis
Publisher: John Wiley & Sons
ISBN: 111894688X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.
Author: Mendel Friedman
Publisher: Springer Science & Business Media
ISBN: 1489926267
Category : Technology & Engineering
Languages : en
Pages : 531
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Book Description
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.
