Handbook of Nutritive Value of Processed Food

Volume 1: Food for Human Use
1. Auflage 2021
ISBN: 978-0-367-25919-8
Verlag: Taylor & Francis

Buch, Englisch, 680 Seiten, Format (B × H): 175 mm x 255 mm, Gewicht: 1260 g

Reihe: Routledge Revivals

First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.

Autoren/Hrsg.

Rechcigl, Miloslav

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Physik Physik Allgemein
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Specific Processes Effects of Processing Nutrient Content and Nutritional Value of Food: Heat Processing. Effect of Processing on Nutritive value of Food: Canning. Effect of Processing on Nutritive value of Food: Freezing. Effect of Processing on Nutritive value of Food: Freeze-Drying. Effect of Processing on Nutritive value of Food: Fermentation. Enzymes and Food Quality. Effect of Processing on Nutritive value of Food: Irradiation. Effect of Processing on Nutritive value of Food: Microwave Cooking. Effects of Home Preparation Practices on Nutritive Value of Food. The Function of Food Packaging in Preservation of Nutrients. Effects of Storage on Nutritive Value of Food. Specific Foods Effects of Processing on Nutrient Composition of Foods: Fruits and Fruit Products. Effects of Processing on Nutritive Value of Food: Meat and Meat Products. Effects of Processing on Nutrient Content of Meats of Molluskan, Crustacean, and Other Invertebrate Origin. Effects of Processing on Nutritive Value of Food: Fish. Effects of Processing on Nutritive Value of Food: Milk and Milk Products. Specific Nutrients and NonNutrients Effects of Processing on Food Lipids. Effects of Processing on Nutritive Value of Food: Protein. Traditional Cassava and Sorghum Technology and its Effect on Mineral Food Value. Effect of Processing on Nutritive Value of Food: Trace Elements. The Mallard Reaction. Effects of Processing on Pesticide Residues in Foods.

Über Autor(innen)

Miloslaw Rechcigl, Jr. is a Nutrition Advisor and Chief of Research and Methodology Division in the Agency for International Development.