UID:
edocfu_9960073864702883
Format:
1 online resource (498 p.)
ISBN:
1-280-37226-5
,
9786610372263
,
1-59124-430-7
,
1-85573-665-9
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two review
Note:
Description based upon print version of record.
,
Front Cover; The Nutrition Handbook for Food Processors; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; References; Chapter 2. What consumers eat; 2.1 Introduction; 2.2 Dietary components and health; 2.3 Sources of dietary data; 2.4 Dietary data in Europe: national surveys; 2.5 Dietary data in Europe: European surveys; 2.6 Dietary patterns in Europe; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; Chapter 3. Vitamins; 3.1 Introduction; 3.2 Vitamin A; 3.3 Vitamin A deficiency disorders (VADD)
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3.4 Bioavailability of provitamin carotenoids3.5 Function; 3.6 Health-related roles of β-carotene; 3.7 Safety of vitamin A and β-carotene; 3.8 Vitamin D; 3.9 Specific nutritional deficiencies; 3.10 Synthesis and actions of 1,25-OHD; 3.11 Bone mineral density and fractures; 3.12 Vitamin D and other aspects of health; 3.13 Safety; 3.14 Vitamin E; 3.15 Biological activity; 3.16 Coronary heart disease (CHD); 3.17 Other roles of vitamin E; 3.18 Safety issues; 3.19 Vitamin K; 3.20 Biological activity; 3.21 Vitamin K status and health; 3.22 Safety; 3.23 Vitamin C; 3.24 Absorption and deficiency
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3.25 Biochemical functions3.26 Disease-nutrient interactions; 3.27 Immune function; 3.28 Toxicity; 3.29 Vitamin B1 (thiamin); 3.30 Functions and requirements; 3.31 Clinical thiamin deficiency; 3.32 Toxicity; 3.33 Folate; 3.34 Requirements; 3.35 Folate, homocysteine and cardiovascular disease (CVD); 3.36 Causes of decreased folate status; 3.37 Safety/toxicity; 3.38 Cobalamin (vitamin B12); 3.39 Deficiency; 3.40 Assessment and other issues; 3.41 Safety/toxicity; 3.42 Biotin; 3.43 Pantothenic acid; 3.44 Deficiency; 3.45 Toxicity; 3.46 Niacin; 3.47 Vitamin B6 (pyridoxine); 3.48 Deficiency
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3.49 Safety/toxicity3.50 Riboflavin; 3.51 References; Chapter 4. Minerals; 4.1 Introduction; 4.2 Chemical characteristics; 4.3 Impact on health, absorption and recommended intakes; 4.4 Dietary sources, supplementation and fortification; 4.5 Calcium; 4.6 Iron; 4.7 Zinc; 4.8 Other minerals: iodine and selenium; 4.9 Sources of further information and advice; 4.10 References; Chapter 5. Measuring intake of nutrients and their effects: the case of copper; 5.1 Introduction; 5.2 The nutritional role of copper; 5.3 Dietary copper requirements; 5.4 Sources of copper; 5.5 Copper deficiency
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5.6 Copper toxicity5.7 General limitations in assessing nutrient intake; 5.8 Putative copper indicators; 5.9 Functional copper status; 5.10 Mechanisms of copper absorption; 5.11 Copper distribution in the body; 5.12 Assessment of copper absorption; 5.13 Current research and future trends; 5.14 Sources of further information and advice; 5.15 References; Chapter 6. Consumers and nutrition labelling; 6.1 Introduction: the problem of providing nutrition information; 6.2 Current EU nutrition information; 6.3 Consumer expectations and understanding of nutrition labelling
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6.4 The use of nutrition panels
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English
Additional Edition:
ISBN 1-85573-464-8
Language:
English
