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Handbook of Food Fortification and Health

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Cover of 'Handbook of Food Fortification and Health'

Table of Contents

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    Book Overview
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    Chapter 1 Multiple Fortified Egg for Comprehensive Nutritional and Health Support
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    Chapter 2 Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification
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    Chapter 3 Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention
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    Chapter 4 Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification
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    Chapter 5 Meat and Meat Products Enriched with n-3 Fatty Acids
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    Chapter 6 Cheese Fortification
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    Chapter 7 Yogurt Fortified with Date Fiber
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    Chapter 8 Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review
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    Chapter 9 Evaporated Sugarcane Juice as a Food Fortificant
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    Chapter 10 Fortification of Fish Sauce and Soy Sauce
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    Chapter 11 Targeting Pregnant and Lactating Women and Young Children with Fortified Foods
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    Chapter 12 Fortification of Human Milk for Preterm Infants
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    Chapter 13 Fortification of School Meals
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    Chapter 14 Food Fortification and Frail Elderly Nursing Home Residents
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    Chapter 15 Bread as a Vehicle Vitamin D Fortification: Application to Nursing Home Residents
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    Chapter 16 Learnings from the Postmenopausal Health Study for the Effect of Dairy Products Fortified with Calcium and Vitamin D on Bone Metabolism
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    Chapter 17 Cognition and Multiple-Micronutrient Fortification of Salt
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    Chapter 18 Food Fortification as a Global Public Health Intervention: Strategies to Deal with Barriers to Adoption, Application and Impact Assessment
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    Chapter 19 Why Food Fortification with Vitamin B12 Is Needed?
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    Chapter 20 Folic Acid to Prevent Neural Tube Defects: Success and Controversies
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    Chapter 21 Vitamin D Fortification in North America: Current Status and Future Considerations
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    Chapter 22 Profiling National Mandatory Folic Acid Fortification Policy Around the World
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    Chapter 23 In-Home Fortification of Complementary Feedings: Chinese Perspectives
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    Chapter 24 Food Fortification: A Regulator’s Perspective
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    Chapter 25 Fortification of Flour and Outcomes: Oman’s Perspective—Contextual Considerations and Outcome
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    Chapter 26 Strategies to Improve Micronutrient Status of Infants and Young Children with Special Attention to Complementary Foods Fortified with Micronutrients: Perspectives from Vietnam
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    Chapter 27 Food Fortification Programmes in Pakistan
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    Chapter 28 Neural Tube Defects in Australia and Food Fortification with Folic Acid
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    Chapter 29 Vitamin D Supplementation in Children: Indian Perspectives
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    Chapter 30 Use of Fortified Foods for Indonesian Infants
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    Chapter 31 Micronutrient Fortification of School Lunch Meals in Himalayan Villages
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    Chapter 32 Iron Fortification Strategies in Brazil
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    Chapter 33 Iron-Fortified and Unfortified Nigerian Foods
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    Chapter 34 Food Fortification: What More Is There to Know?
Overall attention for this book and its chapters
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Title
Handbook of Food Fortification and Health
Published by
Springer Nature, January 2013
DOI 10.1007/978-1-4614-7110-3
ISBNs
978-1-4614-7109-7, 978-1-4614-7110-3
Editors

Preedy, Victor R., Srirajaskanthan, Rajaventhan, Patel, Vinood B.

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X Demographics

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 160 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 1 <1%
India 1 <1%
Bangladesh 1 <1%
Kenya 1 <1%
Unknown 156 98%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 31 19%
Student > Master 31 19%
Student > Bachelor 22 14%
Researcher 20 13%
Student > Doctoral Student 8 5%
Other 19 12%
Unknown 29 18%
Readers by discipline Count As %
Agricultural and Biological Sciences 56 35%
Medicine and Dentistry 12 8%
Engineering 12 8%
Nursing and Health Professions 12 8%
Chemistry 11 7%
Other 21 13%
Unknown 36 23%