Effects of food processing on nutritive values
1986
A technical report prepared by the Institute of Food Technologists' Expert Panel on Food Safety & Nutrition summarizes current information on the effects of processing on the nutritional value of foods. Topics include: variations in the nutrient content of raw foods vs. nutrient processing losses; the positive and negative effects of food processing regarding nutritive value; the effect of processing on the retention of specific vitamins (including heat processing, freezing, fermentation, milling, microwaving, irradiation, and the effects of additives, packaging, and storage); the retention and alteration of food carbohydrates, fats, and minerals during processing; and cooking losses. The use of nutrient supplements to processed foods and beverages also is discussed. It is concluded that modern food processing techniques provide high-quality, nutritious foods.(wz)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library