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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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The Nutrition Handbook for Food Processors (Hardcover)
Loot Price: R5,251
Discovery Miles 52 510
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The Nutrition Handbook for Food Processors (Hardcover)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 19 working days
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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 foodsExamines consumers and nutrition,
processing and nutritional quality, and nutritional enhancement of
plant foods and meat, among other topicsReviews 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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