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Professional Nutrition Technical Book
from C.H.I.P.S.
The Nutrition Handbook for Food Processors

edited by C.J.K. Henry
and C. Chapman

This new book brings together an international team of experts to summarize:

  • Key findings on diet and nutrient intake
  • The impact of nutrients on health
  • How food processing operations affect the nutritional quality of foods

Given the unprecedented attention on the impact of processing on the nutritional quality of food, The Nutrition Handbook for Food Processors will be widely welcomed as a standard work in its field.

Part 1 Features:

  • The foundation of looking at consumers and nutrition
  • Discussions of current surveys on what consumers eat
  • Two reviews of the latest research on the contribution of vitamins and minerals to health
  • Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers

Part 2 Features:

  • The processing and nutritional qualities
  • Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively
  • Reviews of the impact of processing, beginning with a general discussion of the stability of vitamins during processing
  • Chapters on processes such as thermal processing, frying, freezing, packaging and irradiation
  • Most recent processes such as microwave processing, ohmic heating and high pressure processing

Contents

  1. Nutrition and Consumers

    1. What Consumers Eat

      • Dietary Components and Health
      • Sources of Dietary Data
      • Dietary Data in Europe: National Surveys
      • Dietary Data in Europe: European Surveys
      • Dietary Patterns in Europe

    2. Vitamins

      • Vitamin A
      • Vitamin A Deficiency Disorders (VADD)
      • Bioavailability of Provitamin Carotenoids
      • Functions
      • Health Related Roles of B-Carotene
      • Safety of Vitamin A and B-Carotene
      • Vitamin D
      • Specific Nutritional Deficiencies
      • Synthesis and Actions of 1,25-OHD
      • Bone Mineral Density and Fractures
      • Vitamin D and Other Aspects of Health
      • Safety
      • Vitamin E
      • Biological Activity
      • Coronary Heart Disease (CHD)
      • Other Roles of Vitamin E
      • Safety Issues
      • Vitamin K
      • Biological Activity
      • Vitamin K Status and Health
      • Safety
      • Vitamin C
      • Absorption and Deficiency
      • Biochemical Functions
      • Disease-Nutrient Interactions
      • Immune Function
      • Toxicity
      • Vitamin B1 (Thiamin)
      • Functions and Requirements
      • Clinical Thiamin Deficiency
      • Toxicity
      • Folate
      • Requirements
      • Folate, Homocysteine and Cardiovascular Disease (CVD)
      • Causes of Decreased Folate Status
      • Safety/Toxicity
      • Cobalamin (Vitamin B12)
      • Deficiency
      • Assessment and Other Issues
      • Safety/Toxicity
      • Biotin
      • Pantothenic Acid
      • Deficiency
      • Toxicity
      • Niacin
      • Vitamin B6 (Pyridoxine)
      • Deficiency
      • Safety/Toxicity
      • Riboflavin

    3. Minerals

      • Chemical Characteristics
      • Impact on Health, Absorption and Recommended Intakes
      • Dietary Sources, Supplementation and Fortification
      • Calcium
      • Iron
      • Zinc
      • Other Minerals: Iodine and Selenium

    4. Measuring Intake of Nutrients and Their Effects: The Case of Copper

      • The Nutritional Role of Copper
      • Dietary Copper Requirements
      • Sources of Copper
      • Copper Deficiency
      • Copper Toxicity
      • General Limitations in Assessing Nutrient Intake
      • Putative Copper Indicators
      • Functional Copper Status
      • Mechanisms of Copper Absorption
      • Copper Distribution in the Body
      • Assessment of Copper Absorption

    5. Consumers and Nutrition Labelling

      • The Problem of Providing Nutrition Information
      • Current EU Nutrition Legislation
      • Consumer Expectations and Understanding of Nutrition Labelling
      • The Use of Nutrition Panels
      • Improved Nutrition Labelling

    6. New Approaches to Providing Nutritional Information

      • Why Food Processors Need New Types of Nutritional Information
      • Limitations of Food Composition Data in Food Processing
      • Foundations for Practical Nutritional Information
      • Limitations of Food Composition Data: The Case of Carbohydrates
      • Relative Glycaemic Potency and Glycaemic-Glucose Equivalents
      • Faecal Bulking Index and Wheat Bran Equivalents

  2. Processing and Nutritional Quality

    1. The Nutritional Enhancement of Plant Foods

      • The Nutritional Importance of Plants
      • Strategies for Nutritional Enhancement
      • The Priorities for Nutritional Enhancement
      • Relationship of Structure to Nutritional Quality (Bioavailability)
      • Nutritional Enhancement Versus Food Fortification
      • Constraints on Innovation

    2. Enhancing the Nutritional Value of Meat

      • Meat Consumption Trends
      • Cancer
      • Concerns about Fat
      • Reduction in the Fat Contents of Meat
      • Fatty Acids in Meat
      • Protein
      • The Functionality of Meat
      • Meat, Palaeolithic Diets and Health
      • Meat and Satiety
      • Meat and Micronutrients

    3. The Stability of Vitamins During Food Processing

      • The Vitamins
      • Factors Affecting Vitamin Stability
      • Fat-Soluable Vitamins
      • Water-Soluable Vitamins
      • Vitamin-Vitamin Interactions
      • Vitamin Loss During Processing
      • Vitamins and Food Product Shelf-Life
      • Protection of Vitamins in Food

    4. Thermal Processing and Nutritional Quality

      • The Maillard Reaction
      • Nutritional Consequences and Molecular Markers of the Maillard Reaction in Food
      • Melanoidins
      • Transformations not Involving Sugars: Cross-linked Amino Acids
      • Metabolic Transit and in vivo Effects of Maillard Reaction Products
      • Formation of Toxic Compounds

    5. Frying

      • Changes in Frying Oil
      • Impact of Deep Frying on Nutrients

    6. The Processing of Cereal Foods

      • The Nutritional Significance of Cereals and Cereal Processing
      • Mechanical Processing
      • Thermal Processing
      • Developing Nutrionally-Enhanced Cereal-Based Foods

    7. Extrusion Cooking

      • Impact on Key Nutrients: Carbohydrates
      • Proteins
      • Lipids
      • Vitamins
      • Minerals
      • Other Nutritional Changes

    8. Freezing

      • Change and Stability in Frozen Foods
      • Vegetables and Fruits
      • Meat and Fish
      • Nutritional Implications of New Developments in Freezing

    9. Modified Atmosphere Packaging (MAP)

      • Principles of MAP
      • The Use of Oxygen in MAP
      • Applications of MAP in the Food Industry
      • The Microbial Safety of MAP
      • The Effect of MAP on the Nutritional Quality of Non-Respiring Food Products
      • The Effect of MAP on the Nutritional Quality of Fresh Fruits and Vegetables

    10. Irradiation

      • History of Food Irradiation
      • The Principles of Food Irradiation
      • The Effects of Irradiation on Food
      • The Safety of Irradiated Food
      • The Nutritional Adequacy of Irradiated Food
      • Vitamins
      • Carbohydrates
      • Lipids
      • Proteins
      • The Wholesomeness of Irradiated Food
      • Current and Potential Applications
      • Consumer Attitudes and Government Regulations
      • World Trade Organization, Codex Alimentarius and International Trade

    11. Microwave Processing

      • The Principles of Microwave Heating
      • The Effects of Microwave Radiation on Food
      • Safety of Microwave-Heated Food
      • The Nutritional Adequacy of Microwave Heated Food

    12. Ohmic Heating

      • The Principles of Ohmic Heating
      • Advantages of Ohmic Heating
      • Effects of Ohmic Heating on Nutrient Loss: Thermal Destruction
      • Electrolysis and Contamination

    13. Infrared Processing

      • The Principles of Infrared Heating
      • Infrared Processing in the Food Industry
      • Infrared Processing and Food Quality
      • Infrared Processing and Nutritional Quality

    14. High Pressure Processing

      • High Pressure Processing in Relation to Food Quality and Safety
      • High Pressure Technology and Equipment for the Food Industry
      • Commercial High Pressure Treated Food Products
      • Effect of High Pressure on Other Health-Related Food Compounds

    15. Continuous-Flow Heat Processing

      • Definition of the Process
      • Principles of Thermal Processing
      • Process Equipment and Product Quality
      • Processing and Key Nutrients: Proteins
      • Carbohydrates and Fats
      • Vitamins

Index

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The Nutrition Handbook for Food Processors
edited by C.J.K. Henry and C. Chapman
483 pages • $308.95 + shipping

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