Titlebook: Nutritional Evaluation of Food Processing; Endel Karmas,Robert S. Harris Book 1988 Springer Science+Business Media New York 1988 Vitamin

啤酒

Effects of Agricultural Practices on Milk and Dairy Productsnsaturated, and branched-chain fatty acids as well as hydroxy acids and cyclic compounds. Milk fat has, therefore, the most diverse composition of the natural fats. Only 15 fatty acids occur in proportions greater than 1% of the milk fat (Table 8.1). The fatty acid composition of milk fat is quite v

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Effects of Handling, Processing, and Storage on Fish and Shellfish Table 10.1 can only supply approximate values for many different reasons. Finfish are mobile and are exposed to a variety of nutrients, contaminants, and water temperatures before they are caught. Fish harvested year-round will exhibit compositional differences due to physiological changes and repr

故意

Effects of Freeze Preservation on Nutrientsezing treatments, freezing, frozen storage, and thawing), if properly conducted, is generally regarded as the best method of long-term food preservation when judged on the basis of retention of sensory attributes and nutrients. The freezing process is, however, not perfect, as is apparent from the f

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裁决

Effects of Baking on Nutrientstrients often occurs during the baking process. This adverse effect on nutrients is more intense in the crust portions since the interior (crumb) of most baked foods rarely approaches the oven temperature. Temperature aside, other factors that influence nutrient stability include time, pH, moisture