{"product_id":"the-nutrition-handbook-for-food-processors-hardback-9781855734647","title":"The Nutrition Handbook for Food Processors (Hardback) 9781855734647","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Nutrition Handbook for Food Processors\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eC J K Henry (Edited by), C Chapman (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781855734647, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 16 August 2002\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e504 pages\u003cbr\u003e23.3 x 15.6 x 3 cm, 0.88 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"...an excellent resource providing up-to-date information on aspects of nutrition most relevant to food manufacturing and processing.\"\u003cb\u003e --Food Science and Technology\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"...an excellent and concise reference text for food producers and others working in the food industry.\" \u003cb\u003e--British Nutrition Foundation\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"…an excellent overview of many of the aspects of nutrition that are pertinent to food manufacturing and processing.\" \u003cb\u003e--Nutrition Bulletin\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eSince 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePart 1 Nutrition and consumers: What consumers eat\u003cbr\u003e Vitamins\u003cbr\u003e Minerals\u003cbr\u003e Measuring intake of nutrients and their effects: The case of copper\u003cbr\u003e Consumers and nutrition labelling\u003cbr\u003e New approaches to providing nutritional information. Part 2 Processing and nutritional quality: Nutritional enhancement of plant foods\u003cbr\u003e Enhancing the nutritional value of meat\u003cbr\u003e Stability of vitamins during food processing\u003cbr\u003e Thermal processing and nutritional quality\u003cbr\u003e Frying\u003cbr\u003e The processing of cereal foods\u003cbr\u003e Extrusion cooking\u003cbr\u003e Freezing\u003cbr\u003e Modified atmosphere packaging (MAP)\u003cbr\u003e Irradiation\u003cbr\u003e Microwave processing\u003cbr\u003e Ohmic heating\u003cbr\u003e Infrared processing\u003cbr\u003e High pressure processing\u003cbr\u003e Continuous-flow heat processing.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651772043544,"sku":"9781855734647","price":129.39,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781855734647.jpg?v=1694583912","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-nutrition-handbook-for-food-processors-hardback-9781855734647","provider":"Freshly Printed Books","version":"1.0","type":"link"}