Handbook of Nutritive Value of Processed Food

Volume 1: Food for Human Use

AvMiloslav Rechcigl

Häftad, Engelska, 2021

Del i serien Routledge Revivals

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2021-02-27
Mått:175 x 255 x undefined mm
Vikt:1 260 g
Format:Häftad
Språk:Engelska
Serie:Routledge Revivals
Antal sidor:680
Förlag:Taylor & Francis Ltd
ISBN:9780367259198

Utforska kategorier

Folkhälsa och hälsopedagogik inom Medicin

Mer om författaren

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

Innehållsförteckning

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.