Food Fortification

Dr. Khalid Bashir (Ph. D)Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is the recipient of Senior Research Fellowship from CSIR, GoI during his PhD. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered several invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselor for PG Diplomas (FSQM & DMT) offered by IGNOU. He is also programme coordinator of Diploma in Bakery and Confectionery Technology. He is a life member of Association of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid has edited books with Springer, Elsevier, CRC, AAP, RSC.Dr. Kulsum Jan (Ph. D)Dr Kulsum Jan is presently working as Assistant Professor at Department of Food Technology, Jamia Hamdard. She is recipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic Councilor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India. Dr. Jan has published her researches in several reputed and peer-reviewed journals along with several book chapters in edited books published by national and International Publishers.Dr. Vaibhav Kumar Maurya (Ph. D.)Dr. Vaibhav is presently associated as Field Application Specialist with leading MNC PerkinElmer. He has completed his Ph.D. from National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India in vitamin research and food fortification. He is a keen knowledgeable person with hands-on expertise of various cutting edge techniques such as LC-MS/MS, GC-MS/MS, HPLC for nutrients and pesticide residue and analysis. He is the author of many high impact scientific publications in peer reviewed journals and book chapters. He is the editor of the book series “Micro and Nanoengineering in Food Science” (Springer).Dr. Amita Shakya (Ph.D.)Dr. Amita is presently serving as Assistant Professor at Amity University Chhattisgarh. She has completed her Ph.D. from the Dept. of Agriculture and Environmental Sciences of National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India. She is an interdisciplinary researcher with more than 10 years of experience and presently exploring the Food-Environment-Health nexus. She is author of many scientific publications and book chapters in peer reviewed high impact journals and international publishers.

• ForewordEditorsContributorsPrefaceAcknowledgmentsPart I Fortification: Necessity and StrategyChapter 1 Introduction to Food FortificationShumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum JanChapter 2 MicronutrientsSweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku BoraPart II Vitamin FortificationChapter 3 Vitamin D FortificationAyushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum JanChapter 4 Vitamin A Fortification and Encapsulation: Trends and TechnologyVaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila JanChapter 5 Vitamin C Encapsulation and FortificationAmita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClementsChapter 6 B Vitamins Fortification: Need and ChallengesVaibhav Kumar Maurya, Amita Shakya, and Varaprasad KollaChapter 7 Vitamin E and K FortificationYogesh Kumar, Swarnima Dey, and Kiran VermaPart III Mineral FortificationChapter 8 Iron FortificationHarshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid BashirChapter 9 Iodine FortificationSonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika SandhuChapter 10 Zinc, Calcium, Fluoride, and Selenium FortificationSakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. KarthikPart IV Other Food Bioactive FortificationChapter 11 Phytochemical FortificationMehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid BashirChapter 12 Multigrain Flour FortificationMehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita ShakyaChapter 13 Prebiotics and probioticsDugeshwar Karley, Kush Kumar Nayak, and Varaprasad KollaChapter 14 Polyunsaturated Fatty Acid FortificationM. Vijaykrishnaraj, P. Kiran Kumar, and P. KarthikChapter 15 Fiber and bioactive peptides for fortificationMonjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel SuchintitaIndex.