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 |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Henry 27519 1st 1998 Food.Science (Browse shelf) | Available | 27519 |
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664.07 Crosby 15414 1st 1997 Food.Science Determination of Veterinary Residues in Food | 664.07 Crosby 16336 1st 1991 Food.Science Determination of Veterinary Residues in Food | 664.07 Gunasekaran 23225 1st 2001 Food.Science Nondestructive Food Evaluation | 664.07 Henry 27519 1st 1998 Food.Science Nutritional Aspects of Food Processing and Ingredients | 664.07 Khetarpau 27755 1st 2011 Food.Science Food Analysis | 664.07 Kirthy 31080 1st 2015 Food.Science Food Processing Novel Technologies | 664.07 Nielsen 19487 3rd 2003 Food.Science Food Analysis / 3rd ed |
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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