Nutritional losses and gains during processing: Future problems and issues

Proceedings of the Nutrition Society

Volumn 61, Issue 1, 2002, Pages 145-148

  Henry, C J K ^a   Heppell, N ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Food fortification; Food processing; Nutritional quality; Thermal processing

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; NICOTINIC ACID; PYRIDOXINE; RIBOFLAVIN; THIAMINE; VITAMIN; VITAMIN D; VITAMIN K GROUP;

CONFERENCE PAPER; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; HEATING; NUTRIENT; NUTRITION; NUTRITIONAL VALUE;

EID: 0036177220     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/PNS2001142     Document Type: Conference Paper

References (11)

1. Olestra and the FDA
2. Role of fat modified foods in the American diet
3. The micronutrient fortification of refugee rations to prevent nutritional deficiencies in refugee diets
4. An outbreak of scurvy in Somali refugee camps
5. Hominid dietary selection before fire