Hdbk Nutritional Value of Processed Food For Human Use PDF Download

Author: Miloslav Rechcígl
Publisher: CRC Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 708

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Book Description

Author: Miloslav Rechcígl
Publisher: CRC Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 530

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Book Description

Author: Miloslav Rechcigl
Publisher: CRC Press
ISBN: 1000697452
Category : Medical
Languages : en
Pages : 1012

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Book Description
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.

Author: Miloslav Rechcigl
Publisher: CRC Press
ISBN: 1000694372
Category : Medical
Languages : en
Pages : 693

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Book Description
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.

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Category : Technology & Engineering
Languages : en
Pages : 526

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Book Description
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: Bernice Kunerth Watt
Publisher: Courier Corporation
ISBN: 9780486213422
Category : Health & Fitness
Languages : en
Pages : 292

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Book Description
Provides a comprehensive and detailed source of food nutrition information

Author: Guy Henry
Publisher: CIAT
ISBN: 9789589183281
Category : Technology & Engineering
Languages : en
Pages : 380

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Book Description

Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119098955
Category : Technology & Engineering
Languages : en
Pages : 1102

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Book Description
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Author: Desai
Publisher: CRC Press
ISBN: 148227034X
Category : Medical
Languages : en
Pages : 816

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Book Description
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, l