Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use, 1st Edition (Hardback) book cover

Handbook of Nutritive Value of Processed Food

Volume 1: Food for Human Use, 1st Edition

Edited by Miloslav Rechcigl

CRC Press

680 pages

Purchasing Options:$ = USD
Hardback: 9780367259167
pub: 2019-08-27
SAVE ~$47.00
$235.00
$188.00
x
eBook (VitalSource) : 9780429290527
pub: 2019-07-16
from $40.00


FREE Standard Shipping!

Description

First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.

Table of Contents

Specific Processes Effects of Processing Nutrient Content and Nutritional Value of Food: Heat Processing. Effect of Processing on Nutritive value of Food: Canning. Effect of Processing on Nutritive value of Food: Freezing. Effect of Processing on Nutritive value of Food: Freeze-Drying. Effect of Processing on Nutritive value of Food: Fermentation. Enzymes and Food Quality. Effect of Processing on Nutritive value of Food: Irradiation. Effect of Processing on Nutritive value of Food: Microwave Cooking. Effects of Home Preparation Practices on Nutritive Value of Food. The Function of Food Packaging in Preservation of Nutrients. Effects of Storage on Nutritive Value of Food. Specific Foods Effects of Processing on Nutrient Composition of Foods: Fruits and Fruit Products. Effects of Processing on Nutritive Value of Food: Meat and Meat Products. Effects of Processing on Nutrient Content of Meats of Molluskan, Crustacean, and Other Invertebrate Origin. Effects of Processing on Nutritive Value of Food: Fish. Effects of Processing on Nutritive Value of Food: Milk and Milk Products. Specific Nutrients and NonNutrients Effects of Processing on Food Lipids. Effects of Processing on Nutritive Value of Food: Protein. Traditional Cassava and Sorghum Technology and its Effect on Mineral Food Value. Effect of Processing on Nutritive Value of Food: Trace Elements. The Mallard Reaction. Effects of Processing on Pesticide Residues in Foods.

About the Editor

Miloslaw Rechcigl, Jr. is a Nutrition Advisor and Chief of Research and Methodology Division in the Agency for International Development.

About the Series

Routledge Revivals

Are there elusive titles that you need and have been trying to source for years but thought that you would never be able to find?

Well this may be the end of your quest – here is a fantastic opportunity for you to discover past brilliance and purchase previously out of print and unavailable titles by some of the world’s most eminent academic scholars.

Drawing from over 100 years of innovative, cutting-edge publishing, Routledge Revivals is an exciting programme whereby key titles from the distinguished and extensive backlist of the many acclaimed imprints associated with Routledge will be re-issued.

The programme draws upon the illustrious backlists of Kegan Paul, Trench & Trubner, Routledge & Kegan Paul, Methuen, Allen & Unwin and Routledge itself.

Routledge Revivals spans the whole of the Humanities and Social Sciences, and includes works by some of the world’s greatest thinkers including Emile Durkheim, Max Weber, Simone Weil, Martin Buber, Karl Jaspers and Max Beloff.

If you are interested in Revivals in the Behavioral Sciences, please visit https://www.routledge.com/series/PSYREVIVALS

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
SCI055000
SCIENCE / Physics