Nutritional Evaluation of Food Processing

Abstract

An authoritative reference text for nutritionists and food processing technologists presents 28 detailed reports covering a wide variety of aspects related to relationships between food processing and nutrient retention. The 28 papers, prepared by experts in their respective fields, are organized among 5 specific themes: (1) general aspects of nutrient stability and of nutrient levels in foods; (2) the effects of agricultural practices, handling, processing, and storage on the nutrient retention and content in individual raw and processed food classes (vegetables, fruits, cereals, legumes, oilseeds, meat, milk, dairy products, poultry, eggs, fish, shellfish); (3) the specific effects of commercial processing and storage conditions on nutrient stability and retention; (4) the effects of preparation and service of food on nutrient retention and losses; and (5) miscellaneous aspects including, approaches for improving the nutritional value of US government in regulating the nutritional value of US foods, and methodology and databanks for evaluating the nutrient content of foods.