Nutritional Aspects of Food Processing and Ingredients

Nutritional Aspects of Food Processing and Ingredients


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Nutritional Aspects of Food Processing and Ingredients by C. J. Henry

Recent developments in nutrition and public health have initiated much interest in the production of healthy new foods. This is the only boo k to assess the impact of nutritional science on food manufacture, tec hnology, and product development. It examines the effect of food proce ssing technology on the nutritional value of food stuffs, providing up -to-date information. It also covers the latest thinking on human nutr itional requirements and the effects on the development of new product s and explores the effect of consumption of new food ingredients on hu man nutrition and physiology.

Product Details

ISBN-13: 9780751404012
Publisher: Blackie Academic & Professional
Publication date: 08/28/1998
Series: Chapman and Hall Food Science Book Ser.
Pages: 186
Product dimensions: 6.20(w) x 9.40(h) x 0.70(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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