Nutritional Evaluation of Food Processing
Springer (Verlag)
978-94-011-7032-1 (ISBN)
1 Introduction.- 1 General Discussion on the Stability of Nutrients.- 2 The Major Food Groups, Their Nutrient Content, and Principles of Food Processing.- 2 Nutrients in Food-Raw and Processed.- 3 Effects of Agricultural Practices, Handling, Processing, and Storage on Vegetables.- 4 Effects of Agricultural Practices, Handling, Processing, and Storage on Fruits.- 5 Effects of Agricultural Practices, Handling, Processing, and Storage on Cereals.- 6 Effects of Agricultural Practices, Handling, Processing, and Storage on Legumes and Oilseeds.- 7 Effects of Agricultural Practices, Handling, Processing, and Storage on Meat.- 8 Effects of Agricultural Practices on Milk and Dairy Products.- 9 Effects of Agricultural Practices on Poultry and Eggs.- 10 Effects of Handling, Processing, and Storage on Fish and Shellfish.- 3 Effects of Commercial Processing and Storage on Nutrients.- 11 Effects of Freeze Preservation on Nutrients.- 12 Effects of Heat Processing on Nutrients.- 13 Effects of Baking on Nutrients.- 14 Effects of Extrusion Processing on Nutrients.- 15 Effects of Moisture Removal on Nutrients.- 16 Effects of Fermentation on the Nutritional Properties of Food.- 17 Effects of Treatment with Food Additives on Nutrients.- 18 Use of Ionizing Radiation to Preserve Food.- 19 Stability of Nutrients during Storage of Processed Foods.- 4 Effects of Preparation and Service of Food on Nutrients.- 20 Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices.- 21 Effects of Home Food Preparation Practices on Nutrient Content of Foods.- 5 Nutrification, Legal Aspects, and Nutrient Analysis.- 22 Addition of Vitamins, Minerals, and Amino Acids to Foods.- 23 Protein Complementation of Foods.- 24 Improving the Nutritional Quality of Vegetables through Plant Breeding.- 25 The Role of the United States Government in Regulating the Nutritional Value of the Food Supply.- 26 The Contribution of Consumption of Processed Food to Nutrient Intake Statusin the united States.- 27 Methodology for Nutrient Analysis.- 28 Nutrient Data Banks for Nutrient Evaluation in Foods.
Zusatzinfo | XIII, 786 p. |
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Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 155 x 235 mm |
Themenwelt | Schulbuch / Wörterbuch |
Geisteswissenschaften | |
Naturwissenschaften | |
Sozialwissenschaften | |
ISBN-10 | 94-011-7032-0 / 9401170320 |
ISBN-13 | 978-94-011-7032-1 / 9789401170321 |
Zustand | Neuware |
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