Food Processing and Nutrition

 Content: Front Cover; Food Processing and Nutrition; Copyright Page; Preface; Dedication; Table of Contents; Section A: Principles; Chapter 1. GENERAL PRINCIPLES; Background; Variable composition; Chapter 2. BENEFICIAL EFFECTS OF FOOD PROCESSING; Legumes; Other foods; Niacin; Sprouting of seeds; Other beneficial effects; Section B: Effects on Nutrients; Chapter 3. VITAMINS; Vitamin A; Thiamin (Vitamin Β1); Riboflavin (Vitamin B2); Niacin; Folic acid; Vitamin B6; Vitamin C; Vitamin D; Vitamin Ε; Chapter 4. PROTEINS; Protein terminology; Detection of nutritional damage; Processing changes Factors controlling processing damagePhysiological effects of Maillard compounds; Relevance to practical diets; Chapter 5. CARBOHYDRATES; MINERAL SALTS; LIPIDS; Chapter 6. STABILITY OF ADDED NUTRIENTS; Section C: Effects of Processes; Chapter 7. DEVELOPMENTS IN PROCESSING METHODS; PASTEURISATION AND STERILISATION; BLANCHING; DRYING; CANNING; FREEZING; PRESSURE COOKING; IONISING RADIATION; MICROWAVE HEATING; FERMENTATION; OTHER METHODS; Section D: Commodities; Chapter 8. MEAT AND MEAT PRODUCTS; FISH; Solvents; MILK; CEREALS; FRUITS AND VEGETABLES; PULSES AND OILSEEDS; POTATOES; EGGS Section E: Addition of NutrientsChapter 9. FOOD ENRICHMENT; Public health enrichment; Restoration; Voluntary enrichment; Regulations; Developing Countries; References; Subject Index
 Abstract:             Food Processing and Nutrition