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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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Copyright
Corresponding author
*Corresponding Author: Professor C. J. K. Henry, fax +44 1865 484017, email jhenry@brookes.ac.uk
References
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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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