Nutritional Aspects of Food Processing and Ingredients
By: Henry, C. J. K.
Contributor(s): Heppell, J. J.
Material type: BookSeries: Publisher: UK : Aspen Publishers, 1998Edition: 1st ed.Description: 186 p.ISBN: 0751404012 (hardcover); 9780751404012 (hardcover).Subject(s): Food--Quality | Food additives | Food industry and trade | Food ScienceDDC classification: 664.07 Henry 27519 1st 1998 Food.Science Summary: 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.Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books | UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Henry 27519 1st 1998 Food.Science (Browse shelf) | Available | 27519 |
Total holds: 0
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.
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