Nutrition handbook for food processors

A reference book on the role food processing plays in shaping the nutritional quality of foods

Processing affects the nutritional quality of foods in a variety of ways. This comprehensive hardback book, assembled by an international team of contributors, summarises a wealth of information on the relationship between processing and nutritional quality of food and provides a single-volume reference guide for anyone in the food industry interested in this area.

Part 1, which looks at consumers and nutrition, provides the foundation for the rest of the book. It discusses surveys of what we eat, reviews the latest research into the role of vitamins and minerals in health, and assesses how nutrient intake can be measured .It also looks at how nutrition information is presented to and interpreted by consumers, and discusses some of the implications of this for the food industry. Part 2 then looks at processing in relation to nutritional quality. Introductory chapters look at raw materials - specifically the nutritional enhancement of plant material and meat - and provide a general assessment of the effects of heat treatment on vitamins. The subsequent chapters each explore particular process in relation to nutritional quality, covering heating, frying and freezing, as well as 'novel' processes such as irradiation, ohmic heating, microwave processing and high pressure treatments.

Contents

Introduction

Part 1 - Nutrition and consumers

• What consumers eat
• Vitamins
• Minerals
• Measuring intake of nutrients and their effects: the case of copper
• Consumers and nutrition labelling
• New approaches to providing nutritional information

Part 2 - Processing and nutritional quality

• The nutritional enhancement of plant foods
• Enhancing the nutritional value of meat
• The stability of vitamins during food processing
• Thermal processing and nutritional quality
• Frying
• The processing of cereal foods
• Extrusion cooking
• Freezing
• Modified atmosphere packaging
• Irradiation
• Microwave processing
• Ohmic heating
• Infrared processing
• High pressure processing
• Continuous-flow heat processing

Hardback book - 483 pages