The Nutrition Handbook for Food Processors (Hardcover)

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.