Handbook of Food Fortification and Health

Part 1. Introductory chapters and perspectives of fortification.- Chapter 1. The link between organizational bodies and fortification strategies and practice: the role of the Flour Fortification Initiative.- Chapter 2. Current mandatory fortificants in developed nations compared to developing nations.- Chapter 3. Fortified Humanitarian Food-Aid Commodities.- Chapter 4. Middle East perspectives of food fortification: Implementation dynamics and policy factors.- Chapter 5. Food fortification policy in Canada.- Part 2. Iron Fortification.- Chapter 6. Iron fortification of milk and dairy products.- Chapter 7. Ferric pyrophosphate as an alternative iron source for food fortification.- Chapter 8. Iron and zinc- fortified parboiled rice.- Chapter 9. Millet flours as a vehicle for fortification with iron and zinc.- Chapter 10. Iron Fortified Drinking Water.- Chapter 11. Heme Iron as source of iron in food fortification.- Part 3. Fortified foods and beverages.- Chapter 12. Fortification of corn flour-derived products.- Chapter 13. Fortified margarine and fat spreads.- Chapter 14. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products.- Chapter 15. Calcium-fortified soymilk.- Chapter 16. The stability of water soluble vitamins and issues in the fortification of foods.- Chapter 17. Fortification of milk with mineral elements.- Chapter 18. Iodine Nutrition: Salt Fortification with Iodine.- Chapter 19. Iodine fortification and hyperthyroidism.- Chapter 20. Lentils (Lens culinaris L.) as a Source of Dietary Selenium.- Chapter 21. Tocotrienol fortification in eggs.- Chapter 22. Vitamin A Fortification of Cooking Oils.- Part 4. Biofortification: biological modes of enhancing nutrient intake.- Chapter 23. Iron and Zinc enhancement in rice endosperm by targeted and synergistic action of genes.- Chapter 24. Novel fortification strategies for staple gluten-free products.- Chapter 25. Biofortified rice to fight folate deficiency.- Chapter 26.