The Nutrition Handbook for Food Processors

C J K Henry (Edited by), C Chapman (Edited by)

9781855734647, Elsevier Science

Hardback, published 16 August 2002

504 pages
23.3 x 15.6 x 3 cm, 0.88 kg

"...an excellent resource providing up-to-date information on aspects of nutrition most relevant to food manufacturing and processing." --Food Science and Technology

"...an excellent and concise reference text for food producers and others working in the food industry." --British Nutrition Foundation

"…an excellent overview of many of the aspects of nutrition that are pertinent to food manufacturing and processing." --Nutrition Bulletin

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

Part 1 Nutrition and consumers: What consumers eat
Vitamins
Minerals
Measuring intake of nutrients and their effects: The case of copper
Consumers and nutrition labelling
New approaches to providing nutritional information. Part 2 Processing and nutritional quality: Nutritional enhancement of plant foods
Enhancing the nutritional value of meat
Stability of vitamins during food processing
Thermal processing and nutritional quality
Frying
The processing of cereal foods
Extrusion cooking
Freezing
Modified atmosphere packaging (MAP)
Irradiation
Microwave processing
Ohmic heating
Infrared processing
High pressure processing
Continuous-flow heat processing.

Subject Areas: Food & beverage technology [TDCT]