Nutritional Evaluation Of Food Processing

Author : Endel Karmas,Robert S. Harris
Publisher : Springer Science & Business Media
Page : 786 pages
File Size : 43,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401170307

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Nutritional Evaluation of Food Processing by Endel Karmas,Robert S. Harris Pdf

Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.

Author : Robert Samuel Harris,Endel Karmas
Publisher : Unknown
Page : 696 pages
File Size : 46,7 Mb
Release : 1975
Category : Technology & Engineering
ISBN : UOM:39015002950437

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Nutritional Evaluation of Food Processing by Robert Samuel Harris,Endel Karmas Pdf

Author : Anonim
Publisher : Unknown
Page : 612 pages
File Size : 48,8 Mb
Release : 1960
Category : Electronic
ISBN : OCLC:560685098

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Nutritional Evaluation of Food Processing. (Edited by Robert S. Harris and Harry Von Loesecke.). by Anonim Pdf

Author : Endel. Karmas (ed)
Publisher : Unknown
Page : 786 pages
File Size : 49,8 Mb
Release : 1988
Category : Electronic
ISBN : 9402419691

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Nutritional Evaluation of Food Processing by Endel. Karmas (ed) Pdf

Author : R.P. Singh,Augusto G. Medina
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 54,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400923706

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Food Properties and Computer-Aided Engineering of Food Processing Systems by R.P. Singh,Augusto G. Medina Pdf

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Author : Robert Samuel Harris
Publisher : Unknown
Page : 612 pages
File Size : 45,9 Mb
Release : 1960
Category : Food
ISBN : OCLC:1086743880

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Nutritional Evaluation of Food Processing, Edited by Robert S. Harris and Harry Von Loesecke by Robert Samuel Harris Pdf

Author : C J K Henry,C Chapman
Publisher : Elsevier
Page : 504 pages
File Size : 49,5 Mb
Release : 2002-08-16
Category : Technology & Engineering
ISBN : 9781855736658

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The Nutrition Handbook for Food Processors by C J K Henry,C Chapman Pdf

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

Author : Gerard Meurant
Publisher : Elsevier
Page : 243 pages
File Size : 51,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984285

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Food Processing and Nutrition by Gerard Meurant Pdf

Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.

Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
Publisher : Springer Science & Business Media
Page : 265 pages
File Size : 41,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461548539

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Impact of Processing on Food Safety by Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Pdf

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Author : Marion Eugene Ensminger,Audrey H. Ensminger
Publisher : CRC Press
Page : 2458 pages
File Size : 46,5 Mb
Release : 1993-11-09
Category : Technology & Engineering
ISBN : 0849389801

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Foods & Nutrition Encyclopedia, Two Volume Set by Marion Eugene Ensminger,Audrey H. Ensminger Pdf

Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

Author : Enrique Ortega-Rivas
Publisher : CRC Press
Page : 594 pages
File Size : 47,8 Mb
Release : 2009-10-08
Category : Technology & Engineering
ISBN : 1420061151

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Processing Effects on Safety and Quality of Foods by Enrique Ortega-Rivas Pdf

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 522 pages
File Size : 40,5 Mb
Release : 2018-04-08
Category : Technology & Engineering
ISBN : 9780128114995

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Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

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 : Bdm,J. J. Heppell,C. J. K. Henry,Uncle Henry
Publisher : Aspen Publishers
Page : 208 pages
File Size : 50,6 Mb
Release : 2007-12-01
Category : Health & Fitness
ISBN : 0834204010

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Nutritional Aspects of Food Processing and Ingredients by Bdm,J. J. Heppell,C. J. K. Henry,Uncle Henry Pdf

Recent developments in nutrition and public health have initiated much interest in the production of healthy new foods. This is the only book to assess the impact of nutritional science on food manufacture, technology, and product development. it examines the effect of food processing technology on the nutritional value of food stuffs, providing up-to-date information. it also covers the latest thinking on human nutritional requirements And The effects on the development of new products and explores the effect of consumption of new food ingredients on human nutrition and physiology.

Author : McLaren, S., Berardy, A., Henderson, A., Holden, N., Huppertz, T., Jolliet, O., De Camillis, C., Renouf, M., Rugani, B
Publisher : Food & Agriculture Org.
Page : 163 pages
File Size : 40,7 Mb
Release : 2021-12-23
Category : Political Science
ISBN : 9789251355329

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Integration of environment and nutrition in life cycle assessment of food items: Opportunities and challenges by McLaren, S., Berardy, A., Henderson, A., Holden, N., Huppertz, T., Jolliet, O., De Camillis, C., Renouf, M., Rugani, B Pdf

This report is the outcome of a consensus-building project to agree on best practices for environmental and nutritional Life Cycle Assessment (nLCA) methodology, and identify future research needs. The project involved 30 nutritional and environmental LCA researchers from 18 countries. It focused on the assessment of food items (as opposed to meals or diets). Best practice recommendations were developed to address the intended purpose of an LCA study and related modeling approach, choice of an appropriate functional unit, assessment of nutritional value, and reporting nLCA results. An nLCA study should report the quantities of as many essential nutrients as possible and aim to provide information on the nutritional quality and/or health impacts in addition to nutrient quantities. Outstanding issues requiring further research attention include: defining a minimum number of nutrients to be considered in an nLCA study; treatment of nutrients to limit; use of nutrient indexes; further development of Impact Assessment methods; representation of nutritional changes that may occur during subsequent distribution and food preparation in cradle-to-gate nLCA studies; and communication of data uncertainty and variability. More data are required for different regions (particularly developing countries); for the processing, distribution, retail, and consumption life cycle stages; and for food loss and waste. Finally, there is a need to extend nLCA methodology for the assessment of meals and diets, to consider further how to account for the multi-functionality of food in a sustainability framework, and to set nLCA studies within the context of environmental limits. These results provide a robust basis for improving nLCA methodology and applying it to identify solutions that minimize the trade-offs between nourishing populations and safeguarding the environment.

Author : Joseph Kerry
Publisher : Elsevier
Page : 687 pages
File Size : 55,7 Mb
Release : 2009-01-22
Category : Technology & Engineering
ISBN : 9781845695439

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Improving the Sensory and Nutritional Quality of Fresh Meat by Joseph Kerry Pdf

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential