EFFECT OF PROCESSING ON INGREDIENTS AND LOSS OF NUTRIENTS

Authors

  • Mamta Kumari, Shashi Jain Mamta Kumari Assistant Professor, Polytechnic in Home Science, Junagadh Agricultural University, Keriya Road, Amreli, Gujarat-365601 Shashi Jain Professor, Deptt of Foods & Nutrition, College of Home Science, MPUAT, Udaipur, Rajasthan-313001

Keywords:

edible, production, producer.

Abstract

The food processing industry is one of the largest industries in India-it is ranked fifth in terms of production, consumption, export and expected growth. India is the world’s second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. Food processing is a large sector that covers activities such as agriculture, horticulture, plantation, animal husbandry and fisheries. It also includes other industries that use agriculture inputs for manufacturing of edible products. 

References

REFERENCES:

http://www.scribd.com/doc/23561289/Effects-of-processing-and-preperation-on-food-and-nutrients

Reviewed by Prof. Dr. Klaus-Dieter Jany Federal Research Institute for Nutrition, Karlsruhe, Germany.

Boyacioglu, D. 2003. Effect of food processing on nutrients.

http://nutritiondata.self.com/topics/processing/ Nutritional Effects of Food Processing.

Food choice, Diet and Health: Diet and tissue integrity. Institute of Food Research, Annual Report 1997.

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Published

2014-08-31

Issue

Vol. 3 No. 9 (2014): AUGUST 2014

Section

Articles

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