Henry, C. J. K.

Nutritional Aspects of Food Processing and Ingredients - 1st ed. - UK : Aspen Publishers, 1998. - 186 p. ; - Chapman & hall food science book. .

Recent developments in nutrition and public health have initiated much interest in the production of healthy new foods. This is the only boo k to assess the impact of nutritional science on food manufacture, tec hnology, and product development. It examines the effect of food proce ssing technology on the nutritional value of food stuffs, providing up -to-date information. It also covers the latest thinking on human nutr itional requirements and the effects on the development of new product's and explores the effect of consumption of new food ingredients on hu man nutrition and physiology.

0751404012 (hardcover) 9780751404012 (hardcover)


Food--Quality
Food additives
Food industry and trade
Food Science

664.07 Henry 27519 1st 1998 Food.Science


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