Nutrition Technology of Processed Foods (Food technology review) ePub download
by Nicholas D. Pintauro
- ISBN: 0815505868
- ISBN13: 978-0815505860
- ePub: 1607 kb | FB2: 1690 kb
- Language: English
- Publisher: Not Avail (December 1975)
- Pages: 332
- Rating: 4.5/5
- Votes: 974
- Format: rtf lrf docx lit
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D. Pintauro: Nutrition Technology of Processed Foods January 1976 · Food, Nahrung. May 2007 · Lipid Technology. January 2007 · Lipid Technology.
Food technology is a branch of food science that deals with the production processes that make foods. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
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Production methods and methodology have also become increasingly sophisticated. In the past, consumer attitude towards food technologies was not common talk and was not important in food development. Nowadays the food chain is long and complicated, foods and food technologies are diverse; consequently the consumers are uncertain about the food quality and safety and find it difficult to orient themselves to the subject.
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The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories.