Nutritional and Toxicological Consequences of Food Processing
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with…
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Produktdetails
- ISBN: 978-1-4899-2628-9
- EAN: 9781489926289
- Produktnummer: 15598563
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 556 S.
- Masse: H23.5 cm x B15.5 cm x D2.9 cm 832 g
- Auflage: Softcover reprint of the original 1st ed. 1991
- Abbildungen: Paperback
- Gewicht: 832
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