Fortification of Milk With Mineral Elements
| dc.authorscopusid | 36085158400 | |
| dc.authorscopusid | 56015988900 | |
| dc.contributor.author | Ocak, E. | |
| dc.contributor.author | Rajendram, R. | |
| dc.date.accessioned | 2025-05-10T16:59:59Z | |
| dc.date.available | 2025-05-10T16:59:59Z | |
| dc.date.issued | 2013 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Ocak E., Department of Food Engineering, Yuzuncu Yil University, Van, 65080, Turkey; Rajendram R., Departments of General Medicine and Intensive Care, John Radcliffe Hospital, Oxford, Oxfordshire, OX3 9DU, United Kingdom, Division of Diabetes and Nutritional Sciences, School of Medicine, King's College London, Franklin-Wilkins Building 150 Stamford Street, London, SE1 8WA, United Kingdom | en_US |
| dc.description.abstract | Milk is one of the most nutritious foods available. It contains minerals and trace elements in significant quantities. Milk fortification is a public health measure that addresses inadequate micronutrient intake, without affecting dietary patterns. Commonly, milk is fortified with minerals such as calcium, iron, zinc, iodine and selenium. Whilst these elements are essential, they can be toxic in large doses. When large amounts of minerals are added to dairy products, the quality of these products may be adversely affected. © Springer Science+Business Media New York 2013. All rights reserved. | en_US |
| dc.identifier.doi | 10.1007/978-1-4614-7076-2_17 | |
| dc.identifier.endpage | 224 | en_US |
| dc.identifier.isbn | 9781461470762 | |
| dc.identifier.isbn | 9781461470755 | |
| dc.identifier.scopus | 2-s2.0-85025429138 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 213 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/978-1-4614-7076-2_17 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/4818 | |
| dc.identifier.volume | 1 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Springer New York | en_US |
| dc.relation.ispartof | Handbook of Food Fortification and Health: From Concepts to Public Health Applications | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Calcium | en_US |
| dc.subject | Dairy | en_US |
| dc.subject | Fortification | en_US |
| dc.subject | Milk | en_US |
| dc.subject | Minerals | en_US |
| dc.subject | Selenium | en_US |
| dc.subject | Zinc | en_US |
| dc.title | Fortification of Milk With Mineral Elements | en_US |
| dc.type | Book Part | en_US |