Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
ISBN-13
978-0-08-098428-5 (9780080984285)
Schweitzer Klassifikation
PrefaceSection A Principles 1 General Principles 2 Beneficial Effects of Processing Section B Effects on Nutrients 3 Vitamins 4 Proteins 5 Carbohydrates; Mineral Salts; Lipids 6 Stability of Added Nutrients Section C Effects of Processes 7 Developments in Processing Methods; Pasteurisation and Sterilisation; Blanching; Drying; Canning; Freezing; Pressure Cooking; Ionising radiation; Microwave Heating; Fermentation; Other MethodsSection D Commodities 8 Meat and Meat Products; Fish; Milk; Cereals; Fruits and Vegetables; Pulses and Oilseeds; Potatoes; Eggs Section E Addition of Nutrients 9 Food Enrichment ReferencesSubject Index
