Iron fortification of foods

著者

• Clydesdale, F. M.
• Wiemer, Kathryn L.

書誌事項

Iron fortification of foods

edited by Fergus M. Clydesdale, Kathryn L. Wiemer

（Food science and technology : a series of monographs）

Academic Press, 1985

注記

Includes bibliographies and index

内容説明・目次

内容説明

Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a "how to" approach toward solving these problems in both developed and developing countries. Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application. The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.

目次

Contributors Foreword Preface Acknowledgments I. Introduction 1. Iron Deficiency I. Definition II. Detection III. Prevalence IV. Causes of Iron Deficiency V. Health Significance of Iron Deficiency VI. Methods of Preventing Iron Deficiency References 2. Factors Influencing the Efficacy of Iron Fortification and the Selection of Fortification Vehicles I. Introduction II. Amount of Extra Iron Absorbed by Iron Fortification III. Effect on Iron Balance IV. Criteria for the Selection of Iron Sources V. Criteria for Selecting the Fortification Vehicle II . Types of Iron Fortificants 3. Elemental Sources I. Introduction II. Reduced III. Electrolytic IV. Carbonyl V. Properties of Iron Powders VI. Advantages and Disadvantages References 4. Nonelemental Sources I. Introduction II. Commercial Sources III. Conclusions References 5. Experimental Fortificants I. Introduction II. Sodium Fe(III)EDTA III. Hemoglobin IV. Conclusions and Summary References III. Product Application 6. Wheat and Blended Cereal Foods I. Cereal Fortification II. Wheat Consumption III. Iron Content of Wheat IV. Dietary Iron Contribution of Wheat V. Iron Fortification of Whole-Grain Wheat VI. Milling VII. Iron Content of Wheat Flour and Bread VIII. Iron Fortification of Wheat Flour and Bread IX. Pasta Products X. Cereal Iron Enrichment Programs XI. Blended Foods References 7. Breakfast Cereals and Dry Milled Corn Products I. Introduction II. Ready-to-Eat Cereals: Oxidative Rancidity and Staling III. Mechanism of Oxidative Rancidity in Fats of Ready-to-Eat Cereals IV. Action of Iron in Oxidative Rancidity of Ready-to-Eat Cereals V. Enrichment of Cereal Grain Products with Iron VI. Restoration of Ready-to-Eat Cereals with Iron VII. Use of Elemental Iron To Fortify Ready-to-Eat Cereals VIII. Relative Biological Value of Iron Added to Ready-to-Eat Cereals IX. Effects of Insoluble or Complexed Iron in Ready-to-Eat Cereals X. Functional Effects versus Relative Biological Value of Iron in Ready-to-Eat Cereals XI. Dry Milled Corn Iron Enrichment References 8. Iron Enrichment of Rice I. Introduction II. United States III. International Considerations References 9. Fortification of Infant Formula I. Introduction II. Bioavailability of Iron in Infant Formulas III. Conclusion References 10. Supplementation of Infant Products I. Introduction II. Recommended Supplementation Methods III. Forms of Iron Used in Supplementation IV. Recommended Amounts of Iron in Supplemented Foods V. Summary and Conclusions References 11. Beverages I. Introduction II. Milk and Milk-Based Products III. Coffee IV. Fruit- and Vegetable-Flavored Beverages V. Soft Drinks VI. Summary References 12. Salt I. Salt as a Vehicle for Iron Fortification II. Iron Sources for Salt Fortification III. Technology of Salt Fortification IV. Consumer Acceptability V. Impact of Fortified Salt on Improving the Iron Status of the Community VI. Other Salt Fortification Trials VII. Use of Iron and Iodine in Salt Fortification References 13. Condiments I. Introduction II. Fish Sauce III. Monosodium Glutamate References Index

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詳細情報

• NII書誌ID(NCID): BA11054402
• ISBN:
  • 0121770605
• LCCN: 84024339
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Orlando
• ページ数/冊数: xv, 176 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX553.I75
  • DC19 : 664/.06
• 件名:
  • LCSH : Food -- Iron content
  • LCSH : Food additives
  • LCSH : Nutrition
  • LCSH : Iron deficiency anemia
• 親書誌ID:
  • BA00621657