Nutrient Retention in Cooking Methods

Anita M. Laghulkar

ISBN 10: 1834410029 ISBN 13: 9781834410029

Casa editrice: Delve Publishing, 2026

Riassunto

Nutrient preservation during cooking has a significant influence on the nutritional value of food, affecting both health and dietary outcomes. Different cooking methods alter vitamin, mineral, and antioxidant levels in varying ways. Nutrient Retention in Cooking Methods examines how techniques such as boiling, steaming, frying, and baking influence nutrient bioavailability and degradation. The book provides scientific explanations of heat transfer, oxidation, and nutrient leaching processes. It also suggests strategies for minimizing nutrient loss in home and industrial food preparation. Combining food science with nutrition principles, it serves as a practical guide for dietitians, chefs, and health researchers.

Su questo libro

Informazioni sull'autore

Miss Anita Laghulkar is presently serving as Assistant professor, Department of Food Chemistry and Nutrition, College of Food Technology Naigaon ( Bz) Nanded, Maharashtra affiliated by Vasantrao Naik Marathwada Krishi Vidyapith, Parbhani. She obtained her B.Tech ( Food Technology) in 2016 from College of Food Technology Naigaon & M.Tech (Food process Technology) in 2018 from Maharashtra Institute of Technology Aurangabad, Maharashtra. She started her career as Assistant professor in 2018. Her M.Tech specialization in reduction of acrylamide compound from processed Food. She has published 2 research paper in international journal. She has participated in many National and international symposiums and state seminar.

Dettagli dell'edizione

• Editore: Delve Publishing
• Data di pubblicazione: 2026
• Lingua: Inglese
• ISBN 10: 1834410029
• ISBN 13: 9781834410029
• Rilegatura: Rilegatura all'americana
• Numero di pagine: 369
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile