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.
FREE Two-Day Shipping for Students. Learn more |
| ||||||||||||
Book Description
Special Offers and Product Promotions
- Buy $50 in qualifying physical textbooks, get $5 in Amazon MP3 Credit. Here's how (restrictions apply)
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Inside This Book
(learn more)
First Sentence:
Improving the nutritional quality of food is a key requirement for the food industry. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wheat bran equivalents, glycaemic impact, meat products supply, ascorbate retention, bulking index, dietary fibre technology, guideline daily amounts, fragmentation pool, ohmic heating process, individual dietary surveys, extruded foods, faecal bulk, comparing two products, short wave infrared radiation, postprandial glycaemia, high pressure treatment, copper status, nutrition labelling, fibre analysis, extrusion cooking, induced lipid oxidation, high pressure processing, ascorbic acid degradation, vitamin stability, glycaemic index Key Phrases - Capitalized Phrases (CAPs): (learn more)
Clin Nutr, Department of Health, Food Sci, New York, Agric Food Chem, World Health Organization, United States, Food Microbiol, Ministry of Agriculture, Marcel Dekker, American Journal of Clinical Nutrition, United Kingdom, Food Technol, Food Research, British Nutrition Foundation, Proc Nutr Soc, Academic Press, Cereal Chem, Codex Alimentarius, Sci Food Agric, European Union, Proceedings of the Nutrition Society, The Royal Society of Chemistry, British Journal of Nutrition, Journal of Food Engineering New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Improving the nutritional quality of food is a key requirement for the food industry. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wheat bran equivalents, glycaemic impact, meat products supply, ascorbate retention, bulking index, dietary fibre technology, guideline daily amounts, fragmentation pool, ohmic heating process, individual dietary surveys, extruded foods, faecal bulk, comparing two products, short wave infrared radiation, postprandial glycaemia, high pressure treatment, copper status, nutrition labelling, fibre analysis, extrusion cooking, induced lipid oxidation, high pressure processing, ascorbic acid degradation, vitamin stability, glycaemic index Key Phrases - Capitalized Phrases (CAPs): (learn more)
Clin Nutr, Department of Health, Food Sci, New York, Agric Food Chem, World Health Organization, United States, Food Microbiol, Ministry of Agriculture, Marcel Dekker, American Journal of Clinical Nutrition, United Kingdom, Food Technol, Food Research, British Nutrition Foundation, Proc Nutr Soc, Academic Press, Cereal Chem, Codex Alimentarius, Sci Food Agric, European Union, Proceedings of the Nutrition Society, The Royal Society of Chemistry, British Journal of Nutrition, Journal of Food Engineering New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- The Nutritional Trace Metals by Conor Reilly on page 120, page 131, and page 134
- Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) by Vazhiyil Venugopal in Back Matter
Books on Related Topics
(learn more)
|
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
So You'd Like to...
Look for Similar Items by Category
- Books > Cookbooks, Food & Wine > Canning & Preserving
- Books > Health, Fitness & Dieting > Diets & Weight Loss > Diets
- Books > Health, Fitness & Dieting > Nutrition
- Books > New & Used Textbooks > Medicine & Health Sciences > Medicine > Clinical > Nutrition
- Books > New & Used Textbooks > Science & Mathematics > Biology & Life Sciences
- Books > Science & Math > Agricultural Sciences > Food Science
- Books > Science & Math > Biological Sciences > Biology
