The Nutrition Handbook for Food Processors

The Nutrition Handbook for Food Processors

by C J K Henry
     
 

ISBN-10: 1855734648

ISBN-13: 9781855734647

Pub. Date: 08/16/2002

Publisher: Elsevier Science

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to

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Overview

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.

Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.

Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

  • Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods
  • Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics
  • Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

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Product Details

ISBN-13:
9781855734647
Publisher:
Elsevier Science
Publication date:
08/16/2002
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #74
Pages:
504
Product dimensions:
6.30(w) x 9.06(h) x (d)

Table of Contents

List of contributors
1Introduction1
Pt. 1Nutrition and consumers5
2What consumers eat7
3Vitamins34
4Minerals97
5Measuring intake of nutrients and their effects: the case of copper117
6Consumers and nutrition labelling142
7New approaches to providing nutritional information165
Pt. 2Processing and nutritional quality193
8The nutritional enhancement of plant foods195
9Enhancing the nutritional value of meat209
10The stability of vitamins during food processing247
11Thermal processing and nutritional quality265
12Frying293
13The processing of cereal foods301
14Extrusion cooking314
15Freezing331
16Modified atmosphere packaging (MAP)342
17Irradiation371
18Microwave processing396
19Ohmic heating407
20Infrared processing423
21High pressure processing433
22Continuous-flow heat processing462
Index474

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