Download or read book Nutritional and Safety Aspects of Food Processing written by Steven R. Tannenbaum and published by . This book was released on 1979 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The chemical and biochemical effects of food processing on the safety and nutrient value of foods are explored. Modern manufacturing techniques preserve the nutrient and storage qualities of food and protect it from contamination by toxic compounds. Following a discussion of consumer satisfaction, human nutrient needs, and RDAs, the specific effects of processing on vitamins, lipids, minerals, proteins and amino acids are examined. The concepts of fortification, nutrient loss, and optimization of processing conditions are described. Other topics include antinutritional and toxic substances, agricultural residues, food preservatives, and immunological aspects of foods. Both safety and nutritional problems are addressed from a single perspective throughout the text.