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Nutritional losses and gains during processing: future problems and issues†

  • C. J. K. Henry* and N. Heppell (a1)
Abstract

Developments in food technology and nutrition today are shaping our food supply in an unprecedented way. They have not only helped produce a variety of foods with varying taste and texture but also optimally retain the nutritional quality of food. Increased use of novel ingredients in the future manufacture of foods is likely to reduce the amount of micronutrients available in our diet. To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food.

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Corresponding author
*Corresponding Author: Professor C. J. K. Henry, fax +44 1865 484017, email jhenry@brookes.ac.uk
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

AE Bender (1978) Food Processing and Nutrition. London: Academic Press.

H Blackburn (1996) Olestra and the FDA. New England Journal of Medicine 334, 984986.

CW Callaway (1998) Role of fat modified foods in the American diet. Nutrition Today 33, 156163.

CJK Henry & J Seaman (1992) The micronutrient fortification of refugee rations to prevent nutritional deficiencies in refugee diets. Journal of Refugee Studies 5, 359367.

E Karmas & RS Harris (1988) Nutritional Evaluation of Food Processing , 3rd ed. New York: Van Nostrand Reinhold.

AM Magan , M Warsame , AK Ali-Salad & MJ Toole (1983) An outbreak of scurvy in Somali refugee camps. Disasters 7, 9497.

AB Stahl (1984) Hominid dietary selection before fire. Current Anthropology 25, 151168.

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Proceedings of the Nutrition Society
  • ISSN: 0029-6651
  • EISSN: 1475-2719
  • URL: /core/journals/proceedings-of-the-nutrition-society
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