Impact of food processing on nutrition

Food processing techniques can significantly influence the nutritional composition of food. While processing can enhance shelf life and improve food safety, it can also result in the loss of essential nutrients and the addition of unhealthy additives. Understanding the impact of various processing methods is crucial in maintaining a nutritious diet and making informed food choices. This book explores the impacts of processing methods such as cooking, freezing, and canning on the vitamins, minerals, and overall nutritional composition of food, offering valuable insights into maintaining a nutritious diet in the modern food industry.

Print ISBN: 9781682508886 | $ 165 | 2024 | Hardcover

Subject: Food Science and Nutrition

Editor: Aila Kau

About the Editor: Aila Kaul, a PhD holder, is an experienced senior researcher specializing in food processing. With a rich background in food technology across various countries, Kaul has supported initiatives promoting small-scale agro-industrial development programs. He has an impressive publication record and has authored several significant research papers and books. Kaul has also received multiple national and international accolades for his work.