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Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use de Miloslav Rechcigl

Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use: Routledge Revivals

Editat de Miloslav Rechcigl
en Limba Engleză Paperback – 27 feb 2021
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.
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Specificații

ISBN-13: 9780367259198
ISBN-10: 0367259192
Pagini: 680
Dimensiuni: 175 x 255 mm
Greutate: 1.17 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Routledge Revivals

Public țintă

Professional

Cuprins

Specific Processes  Effects of Processing Nutrient Content and Nutritional Value of Food: Heat Processing.  Effect of Processing on Nutritive value of Food: Canning.  Effect of Processing on Nutritive value of Food: Freezing.  Effect of Processing on Nutritive value of Food: Freeze-Drying.  Effect of Processing on Nutritive value of Food: Fermentation.  Enzymes and Food Quality.  Effect of Processing on Nutritive value of Food: Irradiation.  Effect of Processing on Nutritive value of Food: Microwave Cooking.  Effects of Home Preparation Practices on Nutritive Value of Food.  The Function of Food Packaging in Preservation of Nutrients.  Effects of Storage on Nutritive Value of Food.  Specific Foods  Effects of Processing on Nutrient Composition of Foods: Fruits and Fruit Products.  Effects of Processing on Nutritive Value of Food: Meat and Meat Products.  Effects of Processing on Nutrient Content of Meats of Molluskan, Crustacean, and Other Invertebrate Origin.  Effects of Processing on Nutritive Value of Food: Fish.  Effects of Processing on Nutritive Value of Food: Milk and Milk Products.  Specific Nutrients and NonNutrients  Effects of Processing on Food Lipids.  Effects of Processing on Nutritive Value of Food: Protein. Traditional Cassava and Sorghum Technology and its Effect on Mineral Food Value.  Effect of Processing on Nutritive Value of Food: Trace Elements.  The Mallard Reaction.  Effects of Processing on Pesticide Residues in Foods.

Notă biografică

Miloslaw Rechcigl, Jr. is a Nutrition Advisor and Chief of Research and Methodology Division in the Agency for International Development.

Descriere

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.