Download or read book Nutritional Evaluation of Food Processing written by Endel Karmas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Nutritional Evaluation of Food Processing written by Robert Samuel Harris and published by . This book was released on 1975 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Food Processing Edited by Robert S Harris and Harry Von Loesecke written by and published by . This book was released on 1960 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Food Processing written by Endel. Karmas (ed) and published by . This book was released on 1988 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Nutrition Handbook for Food Processors written by C J K Henry and published by Elsevier. This book was released on 2002-08-16 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers
Download or read book Impact of Processing on Food Safety written by Lauren S. Jackson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Download or read book Food Processing and Nutrition written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.
Download or read book Nutrition and Flavor During Food Processing Change Patterns and Mechanisms written by Peng Wang and published by Frontiers Media SA. This book was released on 2024-05-03 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods
Download or read book Foods Nutrition Encyclopedia Two Volume Set written by Marion Eugene Ensminger and published by CRC Press. This book was released on 1993-11-09 with total page 2458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Download or read book Advances in Food Science and Nutrition Volume 2 written by Visakh P. M. and published by John Wiley & Sons. This book was released on 2013-11-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processing Milk and different types of milk products Processing and preservation of meat, poultry, and seafood Food ingredients including additives and natural plant-based ingredients Fruits and fruit processing Antioxidant activity of phytochemicals and their method of analysis The effect of food processing on bioactive compounds Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients Trends in sensory characterization of food products Ultrasound applications in food technology Transformations of food flavor including aroma compounds and chemical reactions that influence flavor Storage technologies for fresh fruits
Download or read book Current Trends in Food Processing and Nutrition to Mitigate Nutritional Health Issues written by Rana Muhammad Aadil and published by Frontiers Media SA. This book was released on 2023-10-11 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Industrial Drying of Foods written by Christopher G.J. Baker and published by Springer Science & Business Media. This book was released on 1997-07-31 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.
Download or read book Nutritional Aspects of Food Processing and Ingredients written by Bdm and published by Aspen Publishers. This book was released on 2007-12-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent developments in nutrition and public health have initiated much interest in the production of healthy new foods. This is the only book to assess the impact of nutritional science on food manufacture, technology, and product development. it examines the effect of food processing technology on the nutritional value of food stuffs, providing up-to-date information. it also covers the latest thinking on human nutritional requirements And The effects on the development of new products and explores the effect of consumption of new food ingredients on human nutrition and physiology.
Download or read book Animal Products in Human Nutrition written by Donald Beitz and published by Elsevier. This book was released on 2012-12-02 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Animal Products in Human Nutrition evaluates the contributions of food derived from animals to a balanced diet. The individual chapters in this book are organized into two major sections. The first section begins with a history of the use of animal-derived foods from the early ages of mankind, followed by a treatise of economic and resource costs of animal foods, including use of industrial and agricultural by-products and fish. Trends in the changes in the composition of American diets and the metabolism and disposition of common environmental toxins within animal tissues are also included in this section. The second section details the essential nutrients provided by animal products, as well as the possible effects of consumption of animal products on the development of hypertension, milk intolerance, infections from food-borne bacteria, cancer, and atherosclerosis. This book will be useful to agricultural scientists, journalists, professionals that deal with human nutrition, and human nutritionists and dietitians.
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
