Food Processing and Nutrition
- 1st Edition - January 28, 1978
- Latest edition
- Author: Bozzano G Luisa
- Language: English
Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commod… Read more
Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.
Preface
Section A Principles
1 General Principles
2 Beneficial Effects of Processing
Section B Effects on Nutrients
3 Vitamins
4 Proteins
5 Carbohydrates; Mineral Salts; Lipids
6 Stability of Added Nutrients
Section C Effects of Processes
7 Developments in Processing Methods; Pasteurisation and Sterilisation; Blanching; Drying; Canning; Freezing; Pressure Cooking; Ionising radiation; Microwave Heating; Fermentation; Other Methods
Section D Commodities
8 Meat and Meat Products; Fish; Milk; Cereals; Fruits and Vegetables; Pulses and Oilseeds; Potatoes; Eggs
Section E Addition of Nutrients
9 Food Enrichment
References
Subject Index
- Edition: 1
- Latest edition
- Published: January 28, 1978
- Language: English
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