Handbook Of Nutritive Value Of Processed Food
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Handbook Of Nutritive Value Of Processed Food
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Author : Miloslav Rechcigl
language : en
Publisher: CRC Press
Release Date : 2019-07-16
Handbook Of Nutritive Value Of Processed Food written by Miloslav Rechcigl and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-16 with Medical categories.
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.
Handbook Of Nutritive Value Of Processed Food
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Author : M. RECHCIGL JUNIOR (ed)
language : en
Publisher:
Release Date : 1982
Handbook Of Nutritive Value Of Processed Food written by M. RECHCIGL JUNIOR (ed) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Handbook Of Nutritive Value Of Processed Food
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Author :
language : en
Publisher:
Release Date : 1982
Handbook Of Nutritive Value Of Processed Food written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Nutritional Evaluation Of Food Processing
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Author : Endel Karmas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Nutritional Evaluation Of Food Processing written by Endel Karmas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.
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.
Snap Beans In The Developing World
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Author : Guy Henry
language : en
Publisher: CIAT
Release Date : 1992
Snap Beans In The Developing World written by Guy Henry and has been published by CIAT this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Technology & Engineering categories.
Nutritional Impact Of Food Processing
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Author : J. C. Somogyi
language : en
Publisher: Karger Medical and Scientific Publishers
Release Date : 1989-05-02
Nutritional Impact Of Food Processing written by J. C. Somogyi and has been published by Karger Medical and Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-05-02 with Medical categories.
Handbook Of Food Processing
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-10-22
Handbook Of Food Processing written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-22 with Technology & Engineering categories.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Handbook Of Food Processing Two Volume Set
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-11-04
Handbook Of Food Processing Two Volume Set written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-04 with Technology & Engineering categories.
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com
Handbook Of Nutritive Value Of Processed Food
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Author : Miloslav Rechcigl
language : en
Publisher:
Release Date : 1982
Handbook Of Nutritive Value Of Processed Food written by Miloslav Rechcigl and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Food Science
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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.