Nutritional Evaluation of Food Processing

  • Endel Karmas
  • Robert S. Harris

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Introduction

  3. Nutrients in Food—Raw and Processed

  4. Effects of Commercial Processing and Storage on Nutrients

    1. Front Matter
      Pages 267-267
    2. Owen Fennema
      Pages 269-317
    3. Daryl Lund
      Pages 319-354
    4. Gur S. Ranhotra, M. Ann Bock
      Pages 355-364
    5. Judson M. Harper
      Pages 365-391
    6. Peter M. Bluestein, Theodore P. Labuza
      Pages 393-422
    7. Miriam H. Thomas
      Pages 457-490
  5. Effects of Preparation and Service of Food on Nutrients

    1. Front Matter
      Pages 503-503
    2. Catherine E. Adams, John W. Erdman Jr.
      Pages 557-605
  6. Nutrification, Legal Aspects, and Nutrient Analysis

    1. Front Matter
      Pages 607-607
    2. Benjamin Borenstein, Howard T. Gordon
      Pages 609-625
    3. Ricardo Bressani
      Pages 627-657
    4. H. C. Bittenbender, John F. Kelly
      Pages 659-686
    5. Victor P. Frattali, John E. Vanderveen, Allan L. Forbes
      Pages 687-705
    6. John P. Heybach, Gus. D. Coccodrilli Jr., Gilbert A. Leveille
      Pages 707-718
    7. Jesse F. Gregory III
      Pages 719-743
  7. Back Matter
    Pages 765-786

About this book


Dramatic changes in the attitudes toward human nutrition have taken place dur­ ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu­ trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.


Vitamin A amino acid carbohydrate carbohydrates diet food food processing food technology genetics health minerals nutrition optimization processing science

Editors and affiliations

  • Endel Karmas
    • 1
  • Robert S. Harris
    • 2
  1. 1.Department of Food ScienceRutgers UniversityNew BrunwickUSA
  2. 2.Department of Nutritional BiochemistryMassachusetts Institute of TechnologyCambridgeUSA

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1988
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-7032-1
  • Online ISBN 978-94-011-7030-7
  • Buy this book on publisher's site