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Nutritional Aspects of Food Processing and Ingredients

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Product Description

Recent developments in nutrition and public health have initiated much interest in the production of healthy new foods. Nutrional Aspects of Food Processing and Ingredients is the only book to assess the impact of nutritional science on food manufacture, technology and product development. It also examines the effect of food processing technology on the nutritional value of food stuffs and provides up-to-date information in this expanding subject area.

This book is designed for those involved in manufacturing and developing new products and ingredients for the food industry. It will also be a useful reference for nutritionists and dieticians.

Contents:  Introduction: from foraging to farming to food technology, The addition of nutrients to foods, Technological factors in the development of low-calorie foods, Functional foods: prospects & perspectives, Nutritional enhancement of cereals by fortification, Nutritional implications of ingesting modified foods, Nutrition & genetically engineered foods, Use of food ingredients to reduce degenerative diseases, Nutritional labeling & claims.  

CJK Henry & NJ Heppell, 1998, 186 p.  (List: $93.00)  $45.00

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