Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms
Language: en
Pages: 149
Authors: Peng Wang
Categories: Medical
Type: BOOK - Published: 2024-05-03 - Publisher: Frontiers Media SA

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Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifica
Chemical Changes During Processing and Storage of Foods
Language: en
Pages: 721
Authors: Delia B. Rodriguez-Amaya
Categories: Technology & Engineering
Type: BOOK - Published: 2020-11-25 - Publisher: Academic Press

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Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m
Chemical Changes in Food During Processing
Language: en
Pages: 536
Authors: Thomas Richardson
Categories: Science
Type: BOOK - Published: 2011-11 - Publisher: Springer

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1 Chemical Changes in Food During Processing-An Overview.- Food Processing in Perspective.- Chemical Changes during Processing.- Means of Controlling Chemical R
Strategies to Reduce Sodium Intake in the United States
Language: en
Pages: 506
Authors: Institute of Medicine
Categories: Medical
Type: BOOK - Published: 2010-11-14 - Publisher: National Academies Press

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Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary gu
Biochemical and Nutritional Changes during Food Processing and Storage
Language: en
Pages: 102
Authors: Vibeke Orlien
Categories: Technology & Engineering
Type: BOOK - Published: 2020-11-18 - Publisher: MDPI

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Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving