Index page for: The Nutrition Handbook for Food Processors

Table of Contents Introduction NUTRITION AND CONSUMERSWhat Consumers Eat, A. Trichopoulu and A. NaskaVitamins, C. A. Northrop-Clewes and D. I. ThurnhamMinerals, C. ReillyMeasuring Intake of Nutrients and Their Effects: The Case of Copper, L.B. McAnena and J M O'ConnorConsumer and Nutritional Labelling, L. Insall New Approaches to Providing Nutritional Information, J.A. MonroPROCESSING AND NUTRITIONAL QUALITYThe Nutritional Enhancement of Plant Foods, D. LindsayEnhancing the Nutritional Value of Meat, J.D. HiggsThe Stability of Vitamins During Food Processing, P.B. OttawayThermal Processing and Nutritional Quality, A. ArnoldiFrying, J. PokornyThe Processing of Cereal Foods, A.J. Alldrick, and M. HajselovaExtrusion Cooking, M.E. CamireFreezing, J.F. FletcherModified Atmosphere Packaging (MAP), F. Devlieghere, M.I. Gil, and J. DebevereIrradiation, D.A.E. Ehlermann Microwave Processing, D.A.E. EhlermannOhmic Heating, R. Ruan, X. Ye and P. Chen, C. Doona, and I TaubInfrared Processing, C. SkoldebrandHigh Pressure Processing, Indrawati, A. Van Loey, C. Smout, and M. HendrickxContinuous-Flow heat Processing, N.J. Heppell