Napredna pretraga

Pregled bibliografske jedinice broj: 807569

Zinc fortification of food


Gajdoš Kljusurić, Jasenka; Rimac Brnčić, Suzana; Jurinjak Tušek, Ana
Zinc fortification of food // Book of abstracts
Sofija, 2016. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Zinc fortification of food

Autori
Gajdoš Kljusurić, Jasenka ; Rimac Brnčić, Suzana ; Jurinjak Tušek, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts / - Sofija, 2016

Skup
Zinc-Net conference: Dietary supplements vs food biofortification and the gut microbiome:human and animal health outcomes

Mjesto i datum
Sofija, Bugarska, 22-23.03.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Zinc salts; fortification; bioavailability

Sažetak
There is a wide range of nutrients and other ingredients that might be used in food manufacturing, including minerals. Their addition to foods is regulated by different national regulations. Food industry producers add minerals to foods for a number of purposes such as restoring their content where this has been reduced during manufacturing, storage or handling procedures or improving the overall nutritional quality of diets and public health. An adequate diet can provide all necessary nutrients. However, population-based surveys show that this ideal situation is being achieved neither for all minerals nor by all groups of the population. We gave an overview of the zinc fortification in food because zinc is known to be involved in the activity of numerous enzymes in most major metabolic pathways. Zn is necessary for a wide range of biochemical and immunological functions. As a result, a number of functions in the body are affected by Zn deficiency. Approximately 1/3 of the world's population is suffering from zinc deficiency. Zinc fortification of foods is considered as a potential solution to overcome the malnutrition of this mineral. Zn fortification is a process of increasing accumulation and bioavailability of zinc in edible portions of dietary source. Different food vehicles have been employed for Zn fortification and various zinc salts approved for fortification differ in their technological properties, bioavailability, side effects and costs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb