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Handbook of Nutritive Value of Processed Food Volume I: Food for Human Use

Langue : Anglais

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Industrial as well as home processing can bring about profound changes in the chemical composition of food and its nutritive value. While a variety of treatments may be detrimental, certain modifications of foodstuffs can actually improve their digestibiity and biological value. The effect on specific nutrients also varies and may differ depending on the type of treatment and food used. The purpose of this handbook is to provide a systematic and critical treatment of these questions. This publication should be an invaluable tool to food technologists, dieticians, and nutritionists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds. It should also be of great interst to conscientious consumers concerned about the quality and wholesomeness of food products.
1. Effect of Processing on Nutrient Content and Nutritional Value of Food- Heat Processing 2. Effect of Processing on Nutritive Value of Food- Canning 3. Effect of Processing on Nutritive Value of Food- Freezing 4. Effect of Processing on Nutritive Value of Food- Freeze-Drying 5. Effect of Processing on Nutritive Value of Food- Fermentation 6. Enzymes and Food Quality 7. Effect of Processing on Nutritive Value of Food- Irradiation 8. Effect of Processing on Nutritive Value of Food- Microwave Cooking 9. Effect of Home Preparation Practices on Nutritive Value of Food 10. The Function of Food Packaging in Preservation of Nutrients 11. Effect of Storage on Nutritive Value of Food SPECIFIC 12. Effect of Processing on Nutrient Composition of Foods: Fruits and Fruit Products 13. Effect of Processing on Nutritive Value of Food- Meat and Meat Products 14. Effect of Processing on Nutrient Content of Meats of Molluskin, Crustacean, and Other Invertebrate Origin 15. Effect of Processing on Nutritive Value of Food- Fish 16. Effect of Processing on Nutritive Value of Food- Milk and Milk Products 17. Specific Nutrients and Nonnutrients Effects of Processing on Food Lipids 18. Effect of Processing on Nutritive Value of Food- Protein 19. Effect of Processing on Nutritive Value of Food- Vitamins 20. Traditional Cassava and Sorghum Technology and its Effect on Mineral Food Value 21. Effect of Processing on Nutritive Value of Food- Trace Elements 22. The Maillard Reaction 23. Effects of Processing on Pesticide Residues in Foods

Miloslav Rechci­gl, SVU Scholar-in-Residence and one of the founders and Past President of the Czechoslovak Society of Arts and Sciences (SVU) of many years, has written a monumental work, representing a culmination of his life achievement as a historian of Czech America. Although a biochemist and science administrator, by training and profession, his love has been really in immigration history and in the study of Czech Americans and their contributions to the growth and the development of the United States.

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