Titlebook: Nutritional Evaluation of Food Processing; Endel Karmas,Robert S. Harris Book 1988 Springer Science+Business Media New York 1988 Vitamin

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Interferons

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General Discussion on the Stability of NutrientsNutrients are destroyed when foods are processed largely because they are sensitive to the pH of the solvent, to oxygen, light and heat, or combinations of these. Trace elements, especially copper and iron, and enzymes may catalyze these effects.

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Effects of Agricultural Practices, Handling, Processing, and Storage on CerealsCereals are seed grains grown worldwide, principally as food sources. The major cereals are wheat, corn (maize), rice, oats, barley, rye, grain sorghum, and millet. Civilization could not exist today without early man’s careful cultivation of these plants.

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Effects of Agricultural Practices on Poultry and EggsPoultry meat is an excellent source of many of the nutrients needed in our diets. It has high-quality protein, is low in fat, and is easily digested (Mountney 1976).

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The Major Food Groups, Their Nutrient Content, and Principles of Food Processingses, and to furnish energy for the body’s functions. The nutrients that must be supplied daily to keep man in good health are the macronutrients: proteins, fats, carbohydrates, and water; and the micro-nutrients: vitamins and minerals.

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Effects of Agricultural Practices, Handling, Processing, and Storage on Meatnsen 1980). A great percentage of the meat is consumed in the country in which it is produced, with only 5% being exported [excluding trade between European Economic Community (EEC) countries], and the developing countries, if considered as a block, import approximately the same amount as they export (FAO 1980).

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