The Nutrition Handbook for Food Processors
Published on 12. September 2002
Book
Hardback
483 pages
978-0-8493-1543-5 (ISBN)
Description
The Nutrition Handbook for Food Processors surveys recent research on the impact of processing on the nutritional quality of food. The book reviews the latest research on the contribution of vitamins and minerals to health, discusses how nutrient intake is measured, and examines how nutrition information is presented to and interpreted by consumers. It also covers the impact of processing, beginning with a general discussion of the stability of vitamins during processing and moving on to thermal processing, frying, freezing, packaging and irradiation. The book includes newer processes such as microwave processing, ohmic heating, and high pressure processing.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
College/higher education
Dimensions
Height: 229 mm
Width: 152 mm
Weight
862 gr
ISBN-13
978-0-8493-1543-5 (9780849315435)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
Introduction
NUTRITION AND CONSUMERS
What Consumers Eat, A. Trichopoulu and A. Naska
Vitamins, C. A. Northrop-Clewes and D. I. Thurnham
Minerals, C. Reilly
Measuring Intake of Nutrients and Their Effects: The Case of Copper, L.B. McAnena and J M O'Connor
Consumer and Nutritional Labelling, L. Insall
New Approaches to Providing Nutritional Information, J.A. Monro
PROCESSING AND NUTRITIONAL QUALITY
The Nutritional Enhancement of Plant Foods, D. Lindsay
Enhancing the Nutritional Value of Meat, J.D. Higgs
The Stability of Vitamins During Food Processing, P.B. Ottaway
Thermal Processing and Nutritional Quality, A. Arnoldi
Frying, J. Pokorny
The Processing of Cereal Foods, A.J. Alldrick, and M. Hajselova
Extrusion Cooking, M.E. Camire
Freezing, J.F. Fletcher
Modified Atmosphere Packaging (MAP), F. Devlieghere, M.I. Gil, and J. Debevere
Irradiation, D.A.E. Ehlermann
Microwave Processing, D.A.E. Ehlermann
Ohmic Heating, R. Ruan, X. Ye and P. Chen, C. Doona, and I Taub
Infrared Processing, C. Skoldebrand
High Pressure Processing, Indrawati, A. Van Loey, C. Smout, and M. Hendrickx
Continuous-Flow heat Processing, N.J. Heppell
NUTRITION AND CONSUMERS
What Consumers Eat, A. Trichopoulu and A. Naska
Vitamins, C. A. Northrop-Clewes and D. I. Thurnham
Minerals, C. Reilly
Measuring Intake of Nutrients and Their Effects: The Case of Copper, L.B. McAnena and J M O'Connor
Consumer and Nutritional Labelling, L. Insall
New Approaches to Providing Nutritional Information, J.A. Monro
PROCESSING AND NUTRITIONAL QUALITY
The Nutritional Enhancement of Plant Foods, D. Lindsay
Enhancing the Nutritional Value of Meat, J.D. Higgs
The Stability of Vitamins During Food Processing, P.B. Ottaway
Thermal Processing and Nutritional Quality, A. Arnoldi
Frying, J. Pokorny
The Processing of Cereal Foods, A.J. Alldrick, and M. Hajselova
Extrusion Cooking, M.E. Camire
Freezing, J.F. Fletcher
Modified Atmosphere Packaging (MAP), F. Devlieghere, M.I. Gil, and J. Debevere
Irradiation, D.A.E. Ehlermann
Microwave Processing, D.A.E. Ehlermann
Ohmic Heating, R. Ruan, X. Ye and P. Chen, C. Doona, and I Taub
Infrared Processing, C. Skoldebrand
High Pressure Processing, Indrawati, A. Van Loey, C. Smout, and M. Hendrickx
Continuous-Flow heat Processing, N.J. Heppell