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ERIC Number: ED367502
Record Type: RIE
Publication Date: 1993
Pages: 55
Abstractor: N/A
Reference Count: N/A
ISBN: N/A
ISSN: ISSN-0379-2269
Food Processing: Technology and Nutritive Value.
Gerbouin-Rerolle, Pascale
Children in the Tropics, n207 1993
This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and microorganisms. Food preservation techniques have relied on: (1) a reduction of water activity through drying and smoking; (2) a modification of the acidic level, through fermentation or the addition of an acid; (3) heat, through blanching, heat sterilization, and pasteurization; and (4) cold, through refrigeration and freezing. Various techniques for the preparation, storage, and conditioning of food, as well as the nutrition-related consequences of food processing, such as vitamin, mineral, and protein loss, are examined in detail. (MDM)
Children in the Tropics, International Children's Centre, Chateau de Longchamp, Boise de Boulogne, 75016 Paris, France ($10; annual subscription, $40).
Publication Type: Collected Works - Serials
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: International Children's Centre, Paris (France).
Identifiers: Food Deterioration; Food Preparation; Food Processing; Food Storage