Nutritional Aspects of Food Processing and Ingredients

Recent developments in nutrition and public health have initiated a series of new food products. These include low fat reduced energy food, foods with artificial sweeteners and high fiber foods. Until now little thought has been given to the likely impact consumption of these foods may have on human nutrition. This book examines the interaction between nutrition and food technology. Part I: considers the latest thinking on human nutritional requirements and the effects on the development of new products. Part 2: covers the effect of food processing technology on the nutritional value of the resultant foodstuff. Part 3: explores the effect of consumption of new food ingredients on human nutrition and physiology.