Titlebook: Nutritional Evaluation of Food Processing; Endel Karmas,Robert S. Harris Book 1988 Springer Science+Business Media New York 1988 Vitamin

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敬禮

Communal

Effects of Extrusion Processing on Nutrientsss a wide range of food ingredients. The most common ingredients are cereal flours or grits, used as a source of carbohydrate and the base of most products, defatted oilseed meals, which are high in protein and, to a much iessex degree, lipids, starches, and mono- and disaccharides.

Outmoded

Effects of Moisture Removal on Nutrientsy Bender (1966). Dehydrated foods, if stored under proper conditions, will not spoil from microbial attack. Concentrated products are usually not stable to microbial attack and, therefore, concentration is often used with a further preservative process.

certitude

Effects of Fermentation on the Nutritional Properties of Foodever, it is clear that fermentation processes can have significant direct effects on the nutritive qualities of foods. It is the purpose of this chapter to review these direct nutritional consequences of fermentation and to consider some of the uncertainties and limitations of current data.

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pulse-pressure

Effects of Agricultural Practices, Handling, Processing, and Storage on Legumes and Oilseedsumes provide only a minor portion of the daily protein intake. Although they are legumes, peanuts and soybeans are high in oil content and are also classified as oilseeds. Other oilseeds of economic importance in the United States are cottonseed and sunflower seed.

Generalize

Effects of Baking on Nutrientsost baked foods rarely approaches the oven temperature. Temperature aside, other factors that influence nutrient stability include time, pH, moisture (water activity), light, oxygen, metals, oxidants, enzymes, and possibly certain additives.

Dawdle

s well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers‘ good health and

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