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Nutritional Evaluation of Food Processing

  • Book
  • © 1988
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Overview

Editors:
  1. Endel Karmas

    1. Department of Food Science, Rutgers University, New Brunwick, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Robert S. Harris

    1. Department of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, USA

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-xiii
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  3. Nutrients in Food—Raw and Processed

    1. Front Matter

      Pages 21-21
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    2. Effects of Agricultural Practices, Handling, Processing, and Storage on Vegetables

      • D. K. Salunkhe, B. B. Desai
      Pages 23-71
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    3. Effects of Agricultural Practices, Handling, Processing, and Storage on Fruits

      • Steven Nagy, Wilfred F. Wardowski
      Pages 73-100
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    4. Effects of Agricultural Practices, Handling, Processing, and Storage on Cereals

      • Y. Victor Wu, George E. Inglett
      Pages 101-118
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    5. Effects of Agricultural Practices, Handling, Processing, and Storage on Legumes and Oilseeds

      • Walter J. Wolf
      Pages 119-152
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    6. Effects of Agricultural Practices, Handling, Processing, and Storage on Meat

      • H. W. Ockerman
      Pages 153-202
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    7. Effects of Agricultural Practices on Milk and Dairy Products

      • Edmund Renner
      Pages 203-224
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    8. Effects of Agricultural Practices on Poultry and Eggs

      • Glenn W. Froning
      Pages 225-244
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    9. Effects of Handling, Processing, and Storage on Fish and Shellfish

      • Judith Krzynowek
      Pages 245-265
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  4. Effects of Commercial Processing and Storage on Nutrients

    1. Front Matter

      Pages 267-267
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    2. Effects of Freeze Preservation on Nutrients

      • Owen Fennema
      Pages 269-317
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    3. Effects of Heat Processing on Nutrients

      • Daryl Lund
      Pages 319-354
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    4. Effects of Baking on Nutrients

      • Gur S. Ranhotra, M. Ann Bock
      Pages 355-364
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    5. Effects of Extrusion Processing on Nutrients

      • Judson M. Harper
      Pages 365-391
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    6. Effects of Moisture Removal on Nutrients

      • Peter M. Bluestein, Theodore P. Labuza
      Pages 393-422
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    7. Effects of Fermentation on the Nutritional Properties of Food

      • Roger F. McFeeters
      Pages 423-446
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Keywords

About this book

Dramatic changes in the attitudes toward human nutrition have taken place dur­ ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu­ trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.

Editors and Affiliations

  • Department of Food Science, Rutgers University, New Brunwick, USA

    Endel Karmas

  • Department of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, USA

    Robert S. Harris

Bibliographic Information

  • Book Title: Nutritional Evaluation of Food Processing

  • Editors: Endel Karmas, Robert S. Harris

  • DOI: https://doi.org/10.1007/978-94-011-7030-7

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1988

  • Softcover ISBN: 978-94-011-7032-1Published: 23 June 2012

  • eBook ISBN: 978-94-011-7030-7Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIII, 786

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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