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Nutritional Evaluation of Food Processing

Edited by R. S. Harris and H. von Loesecke. John Wiley & Sons, Inc., New York, N. Y. 612 pp. $12. 1960

University of Illinois, Urbana

ABSTRACT

As stated in the preface, "If food processing is defined to include all treatments of a foodstuff from the place of origin to the point of consumption, then more than 95% of our food is processed." Here we have emphasized both the wide range of processing treatments considered and the importance of this subject to all concerned with the nation's food supply.

The introduction gives an excellent review of the stability of vitamins and essential amino acids to such processing factors and treatments as acidity, oxygen, heat, and light. Chapters of a general nature such as the effect of agricultural variables and the effect of commercial storage on the nutrient content are divided as to foods of plant origin and those of animal origin. The major food groups such as fruits and vegetables; meat, poultry, and fish; and oilseeds and oils are considered in separate chapters. Loss of nutrients during preparation for both institutional and home feeding is discussed in two chapters.