Focusing on various aspects of food science, technology, and human nutrition. It covers the development and composition of protein-rich food supplements derived from sources like oilseeds (soybean, cottonseed), fish, and dairy products (whey, casein), detailing processing methods like wet spinning and extrusion for creating textured vegetable proteins. Furthermore, the sources examine dietary considerations for specific populations, including the elderly and vegetarians, discussing risks like low calcium and vitamin D intake, alongside specialized nutritional support like parenteral nutrition and the use of modified diets for medical conditions. Finally, the text explores food fortification strategies for various nutrients, such as iron, fluorine, and vitamins, in staple foods like sugar and milk products, often within the context of combating global malnutrition, especially in children.
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