Author: Lidan DuPublisher:
ISBN:
Category :
Languages : en
Pages : 470
Book Description
Fortifying Chinese Soy Sauce with Iron
Author: Lidan DuHistory of Soy Sauce (160 CE To 2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
Book Description
History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914683
Category : Soybean
Languages : en
Pages : 3015
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Handbook of Food Fortification and Health
Author: Victor R. PreedyPublisher: Springer Science & Business Media
ISBN: 1461471109
Category : Medical
Languages : en
Pages : 461
Book Description
Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
History of Soy Nutritional Research (1946-1989)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436329
Category : Reference
Languages : en
Pages : 1537
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Frontiers of Nutrition and Food Security in Asia, Africa, and Latin America
Author: Neil G. KotlerPublisher: Int. Rice Res. Inst.
ISBN: 9712200221
Category : Food supply
Languages : en
Pages : 186
Book Description
This volume contains the papers and proceedings of an internacional colloquium on food, nutrition, and agriculture that was held at the Smithsonian Institution in Washington, DC, on 17-18 October 1990.
FRONTIERS OF NUTRITION PB
Author: KOTLER NEIL GPublisher: Int. Rice Res. Inst.
ISBN: 1560981458
Category : Health & Fitness
Languages : en
Pages : 186
Book Description
This book combines the research, program experiences, and insights of world leaders in nutrition, food, agriculture, medicine, and public health. It is the fourth in a series addressing issues of world hunger and malnutri-tion.
GB 5009.249-2016 Translated English of Chinese Standard. (GB5009.249-2016)
Author: https://www.chinesestandard.netPublisher: https://www.chinesestandard.net
ISBN:
Category : Social Science
Languages : en
Pages : 8
Book Description
This standard specifies the method for the determination of ferrous sodium ethylenediaminetetraacetate in iron fortified soy sauce. This standard applies to the determination of ferrous sodium ethylenediaminetetraacetate in iron fortified soy sauce.
Food Fortification in a Globalized World
Author: M.G.Venkatesh MannarPublisher: Academic Press
ISBN: 0128028971
Category : Health & Fitness
Languages : en
Pages : 414
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
