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Elsevier

Food Processing and Nutrition

  • 1 Edición - 11 de abril de 1978
  • Última edición
  • Autor: Bozzano G Luisa
  • Idioma: Inglés

Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commod… Leer más

Descripción

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.

Índice


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


Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 11 de abril de 1978
  • Idioma: Inglés

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