The nutrition handbook for food processors

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 th...

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Bibliographic Details
Other Authors Henry, C. J. K.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
SeriesWoodhead Publishing in food science and technology.
Subjects
Nutrition > Handbooks, manuals, etc.
Food industry and trade > Handbooks, manuals, etc.
elektronické knihy
electronic books
Online AccessFull text
ISBN1855736659
9781855736658
1855734648
9781855734647
0849315433
9780849315435
1280372265
9781280372261
9786610372263
6610372268
1591244307
9781591244301
Physical Description1 online resource (xvii, 483 pages) : illustrations

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Table of Contents:
  • Front Cover; The Nutrition Handbook for Food Processors; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; References; Chapter 2. What consumers eat; 2.1 Introduction; 2.2 Dietary components and health; 2.3 Sources of dietary data; 2.4 Dietary data in Europe: national surveys; 2.5 Dietary data in Europe: European surveys; 2.6 Dietary patterns in Europe; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; Chapter 3. Vitamins; 3.1 Introduction; 3.2 Vitamin A; 3.3 Vitamin A deficiency disorders (VADD)
  • 3.25 Biochemical functions3.26 Disease-nutrient interactions; 3.27 Immune function; 3.28 Toxicity; 3.29 Vitamin B1 (thiamin); 3.30 Functions and requirements; 3.31 Clinical thiamin deficiency; 3.32 Toxicity; 3.33 Folate; 3.34 Requirements; 3.35 Folate, homocysteine and cardiovascular disease (CVD); 3.36 Causes of decreased folate status; 3.37 Safety/toxicity; 3.38 Cobalamin (vitamin B12); 3.39 Deficiency; 3.40 Assessment and other issues; 3.41 Safety/toxicity; 3.42 Biotin; 3.43 Pantothenic acid; 3.44 Deficiency; 3.45 Toxicity; 3.46 Niacin; 3.47 Vitamin B6 (pyridoxine); 3.48 Deficiency
  • 3.49 Safety/toxicity3.50 Riboflavin; 3.51 References; Chapter 4. Minerals; 4.1 Introduction; 4.2 Chemical characteristics; 4.3 Impact on health, absorption and recommended intakes; 4.4 Dietary sources, supplementation and fortification; 4.5 Calcium; 4.6 Iron; 4.7 Zinc; 4.8 Other minerals: iodine and selenium; 4.9 Sources of further information and advice; 4.10 References; Chapter 5. Measuring intake of nutrients and their effects: the case of copper; 5.1 Introduction; 5.2 The nutritional role of copper; 5.3 Dietary copper requirements; 5.4 Sources of copper; 5.5 Copper deficiency
  • 5.6 Copper toxicity5.7 General limitations in assessing nutrient intake; 5.8 Putative copper indicators; 5.9 Functional copper status; 5.10 Mechanisms of copper absorption; 5.11 Copper distribution in the body; 5.12 Assessment of copper absorption; 5.13 Current research and future trends; 5.14 Sources of further information and advice; 5.15 References; Chapter 6. Consumers and nutrition labelling; 6.1 Introduction: the problem of providing nutrition information; 6.2 Current EU nutrition information; 6.3 Consumer expectations and understanding of nutrition labelling

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