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: 978-1-4899-2626-5
- EAN: 9781489926265
- Produktnummer: 37217992
- Verlag: Springer US
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 542 S.
- Plattform: PDF
- Auflage: 1991
- Reihenbandnummer: 289
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