Chapter

Food processing

Felicity Savage King and Ann Burgess

in Nutrition for Developing Countries

Second edition

Published in print January 1993 | ISBN: 9780192622334
Published online September 2009 | e-ISBN: 9780191723643 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780192622334.003.0006
Food processing

More Like This

Show all results sharing this subject:

  • Public Health and Epidemiology

GO

Show Summary Details

Preview

This chapter begins with a brief explanation of meaning of food processing. It then discusses various food processing methods which include drying, milling, fermenting and souring, germinating and malting, canning and bottling, fortifying, and cooking.

Keywords: food processing methods; foods; nutrition; nutrients

Chapter.  3125 words.  Illustrated.

Subjects: Public Health and Epidemiology

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.