Nutritional Aspects of Food Processing and Ingredients

Overview

Recent developments in nutrition and public health have initiated a series of new food products. These include low fat reduced energy food, foods with artificial sweeteners and high fiber foods. Until now little thought has been given to the likely impact consumption of these foods may have on human nutrition. This book examines the interaction between nutrition and food technology. Part I: considers the latest thinking on human nutritional requirements and the effects on the development of new products. Part 2: ...
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Overview

Recent developments in nutrition and public health have initiated a series of new food products. These include low fat reduced energy food, foods with artificial sweeteners and high fiber foods. Until now little thought has been given to the likely impact consumption of these foods may have on human nutrition. This book examines the interaction between nutrition and food technology. Part I: considers the latest thinking on human nutritional requirements and the effects on the development of new products. Part 2: covers the effect of food processing technology on the nutritional value of the resultant foodstuff. Part 3: explores the effect of consumption of new food ingredients on human nutrition and physiology.

The book contains black-and-white illustrations.

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Product Details

  • ISBN-13: 9780834204010
  • Publisher: Jones & Bartlett Learning, LLC
  • Publication date: 8/14/1998
  • Edition description: 1E
  • Pages: 208
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.44 (d)

Table of Contents

Contents: Nutrition and the Food Manufacture * Nutritional and Physiological Functions of New Food Ingredients * Influence of Nutritional Advances on Product Development * Technological Factors in the Development of Low Calorie Foods * Functional Foods: Prospects and Perspectives * Effects of Physical Environment on Nutritional Components * Effect of Food Processing on Nutritional Value * Nutritional Enchantment of Foods by Fortification and Restoration * Nutitional Implications of Modified Foods * Nutrition and Genetically Engineered Foods * Use of Food Ingredients to Reduce Degenerative Diseases * Nutitional Labeling and Health Claims
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