The contribution of processing techniques to the nutritional value of food.

Abstract

(1) Those used in the preparation or isolation of the raw food material. (This group comprises the manufacturing processes which separate the inedible, and therefore the unwanted, parts from vegetable and animal material. As examples, the milling of flour and the preparation of sugar from sugar cane and from beet may be cited.) (2) All those processes which for the most part apply heat, namely, cooking