"The Nutrition Handbook for Food Processors" surveys recent research on the impact of processing on the nutritional quality of food. The book reviews the latest research on the contribution of vitamins and minerals to health, discusses how nutrient intake is measured, and examines how nutrition information is presented to and interpreted by consumers. It also covers the impact of processing, beginning with a general discussion of the stability of vitamins during processing and moving on to thermal processing, frying, freezing, packaging and irradiation. The book includes newer processes such as microwave processing, ohmic heating, and high pressure processing.
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