Nutritional Aspects of Food Processing and Ingredients

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Aspen Publishers, Jan 1, 1998 - Medical - 186 pages
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This work examines the interaction between nutrition and food technology. It considers thinking on human nutritional requirements and the effects on the developments of a new product; the effect of food processing technology on the nutritional value of the resultant food stuff; and explores the effect of consumption of new food ingredients on human nutrition and physiology.

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