The Nutrition Handbook for Food Processors (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.

Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.

Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

• Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods
• Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics
• Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers This book brings together an international team of experts to summarise key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods. Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers. Part 1 provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of current surveys on what consumers eat, there are two reviews of the latest research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part 2 looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors will be widely welcomed as a standard work in its field Introduction / Professor C.j.k. Henry, Dr C. Chapman -- Nutrition And Consumers -- What Consumers Eat / A. Trichopoulou, A. Naska -- Dietary Components And Health -- Sources Of Dietary Data -- Dietary Data In Europe: National Surveys -- Dietary Data In Europe: European Surveys -- Dietary Patterns In Europe -- Vitamins / C.a. Northrop-clewes, D.i. Thurnham -- Vitamin A -- Vitamin A Deficiency Disorders (vadd) -- Bioavailability Of Provitamin Carotenoids -- Function -- Health-related Roles Of [beta]-carotene -- Safety Of Vitamin A And [beta]-carotene -- Vitamin D -- Specific Nutritional Deficiencies -- Synthesis And Actions Of 1,25-ohd -- Bone Mineral Density And Fractures -- Vitamin D And Other Aspects Of Health -- Safety -- Vitamin E -- Biological Activity -- Coronary Heart Disease (chd) -- Other Roles Of Vitamin E -- Safety Issues -- Vitamin K -- Biological Activity -- Vitamin K Status And Health -- Safety -- Vitamin C -- Absorption And Deficiency -- Biochemical Functions -- Disease-nutrient Interactions -- Immune Function -- Toxicity -- Vitamin B[subscript 1] (thiamin) -- Functions And Requirements -- Clinical Thiamin Deficiency -- Toxicity -- Folate -- Requirements -- Folate, Homocysteine And Cardiovascular Disease (cvd) -- Causes Of Decreased Folate Status -- Safety/toxicity -- Cobalamin (vitamin B[subscript 12]) -- Deficiency -- Assessment And Other Issues -- Safety/toxicity -- Biotin -- Pantothenic Acid -- Deficiency -- Toxicity -- Niacin -- Vitamin B[subscript 6] (pyridoxine) -- Deficiency. Edited By C. J. K. Henry And C. Chapman. Includes Bibliographical References And Index.