Food Biofortification Technologies

by Saeid, Agnieszka

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Full title :Food Biofortification Technologies.

Summary

Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Contents -- Series Preface -- Preface -- Series Editor -- Contributors -- Chapter 1: Agronomic biofortification as a key to plant/cereal fortification in micronutrients -- 1.1 Introduction -- 1.2 Forms of fertilizer -- 1.2.1 Inorganic fertilizers -- 1.2.2 Organic fertilizers -- 1.2.3 Chelates -- 1.2.4 Biofertilizers -- 1.3 Methods of application -- 1.3.1 Fertigation -- 1.3.2 Foliar -- 1.3.3 Soil application/pre-sowing fertilization -- 1.3.4 Seed treatment -- 1.4 Other agricultural practices affecting micronutrient concentrations in crops -- 1.4.1 Macronutrients application -- 1.4.2 Crop rotation -- 1.4.3 Intercropping -- 1.4.4 Tillage -- 1.4.5 Water management -- 1.5 Obstacles and disadvantages -- 1.6 Prospects and challenges -- 1.7 Conclusions -- Acknowledgments -- References -- Chapter 2: Advances in food fortification with vitamins and co-vitamins -- 2.1 Vitamin A -- 2.2 Vitamin D -- 2.3 Vitamin E -- 2.4 Vitamin K -- 2.5 Vitamin B1 -- 2.6 Vitamin B2 -- 2.7 Vitamin B3 -- 2.8 Vitamin B5 -- 2.9 Vitamin B6 -- 2.10 Vitamin B9 -- 2.11 Vitamin B12 -- 2.12 Vitamin H -- 2.13 Vitamin C -- 2.14 Choline -- 2.15 Encapsulation -- 2.16 Monitoring of fortified food products -- References -- Chapter 3: Advances in food fortification with essential minerals -- 3.1 Introduction -- 3.2 Food fortification technologies -- 3.3 Food fortification with minerals -- 3.3.1 Food fortification with calcium and magnesium -- 3.3.1.1 Calcium -- 3.3.1.2 Magnesium -- 3.3.2 Food fortification with iron and zinc -- 3.3.2.1 Iron -- 3.3.2.2 Zinc -- 3.3.2.3 Iron and zinc fortified food -- 3.3.3 Food fortification with selenium -- 3.3.4 Food fortification with iodine -- 3.3.5 Food fortification with fluorine -- 3.4 Stability of fortified food -- 3.5 Fortification of animal feeds -- 3.6 Biofortification of crops.