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Sustainable Food Fortification Biobased Approaches and Strategies /

This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on b...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Sanghvi, Gaurav (Editor), Bishoyi, Ashok Kumar (Editor), Joshi, Sanket J. (Editor), Enshasy, Hesham A. El (Editor)
Format: Electronic eBook
Language:English
Published: Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Edition:1st ed. 2025.
Subjects:
Biotechnology.
Microbiology.
Food science.
Agricultural biotechnology.
Environment.
Nutrition   .
Food Science.
Agricultural Biotechnology.
Environmental Sciences.
Nutrition.
Online Access:https://doi.org/10.1007/978-981-95-1217-1
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Table of Contents:
  • Chapter 1. Biobased Fortification: Current Challenges and Perspectives
  • Chapter 2. Sustainability and economic aspects for food fortification
  • Chapter 3. Plant based solution for food fortification
  • Chapter 4. Micronutrients and Food Fortification
  • Chapter 5. Microorganisms as Nutrient Factories: Harnessing Bio-fermentation for Food Fortification
  • Chapter 6. Fortified Gluten-Free Bakery Products: technological, sensorial and nutritional approaches
  • Chapter 7. Marine Algae: A Sustainable Resource for Nutritional Supplements
  • Chapter 8. Plant Based Approach for Nutrient Enhancement and Quality Assurance in Food
  • Chapter 9. Emerging Biotechnological Trends and Techniques in Fungal and Lichen Fortification
  • Chapter 10. Sustainable Food Innovation: Leveraging Food By-products for Nutritional Enhancement and Food security
  • Chapter 11. Nano-based approaches for the development of sustainable nutritive feeds
  • Chapter 12. Public Health Aspects of Food Fortification: Comprehensive Strategies, Impact Analysis, and Policy Recommendations for Enhancing Nutritional Outcomes
  • Chapter 13. Neuro-Nutrition: Fortifying Foods for Cognitive Well Being
  • Chapter 14. Agro-industrial Byproducts: Alternative solution for functional food ingredients
  • Chapter 15. Title: Marine microbes: A Novel source of Bioceuticals in Functional Food Development.

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