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Nutritional Evaluation of Food Processing

Authors: Karmas, Endel, Harris, Robert S.

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eBook $109.00
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  • ISBN 978-94-011-7030-7
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Softcover $139.00
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  • ISBN 978-94-011-7032-1
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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.

Table of contents (28 chapters)

Table of contents (28 chapters)
  • General Discussion on the Stability of Nutrients

    Pages 3-5

    Harris, Robert S.

  • The Major Food Groups, Their Nutrient Content, and Principles of Food Processing

    Pages 7-19

    Karmas, Endel

  • Effects of Agricultural Practices, Handling, Processing, and Storage on Vegetables

    Pages 23-71

    Salunkhe, D. K. (et al.)

  • Effects of Agricultural Practices, Handling, Processing, and Storage on Fruits

    Pages 73-100

    Nagy, Steven (et al.)

  • Effects of Agricultural Practices, Handling, Processing, and Storage on Cereals

    Pages 101-118

    Wu, Y. Victor (et al.)

Buy this book

eBook $109.00
price for USA in USD (gross)
  • ISBN 978-94-011-7030-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $139.00
price for USA in USD
  • ISBN 978-94-011-7032-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Nutritional Evaluation of Food Processing
Authors
Copyright
1988
Publisher
Springer Netherlands
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-94-011-7030-7
DOI
10.1007/978-94-011-7030-7
Softcover ISBN
978-94-011-7032-1
Edition Number
1
Number of Pages
XIII, 786
Topics