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FOOD5196M
FOOD5196M Module Reading List

Impacts of Food Processing on Nutritional Quality, 2021/22, Semester 1
Dr Alan Javier Hernandez Alvarez
A.J.HernandezAlvarez@leeds.ac.uk
Tutor information is taken from the Module Catalogue

Nutrition and food processing. British Nutrition Foundation. London. 1999.

Doona, Christopher J. Kustin, Kenneth Feeherry, Florence E.. (2010). Case studies in novel food processing technologies [electronic resource] : innovations in processing, packaging and predictive modelling ISBN: 1845695518; 9781845695514; 0857090712 (online); 9780857090713 (online); 161344026X (Knovel); 9781613440261 (Knovel). Woodhead Publishing.

Nutrition handbook for food processors. CJK Henry. British Nutrition Foundation. London. 1999.

Nutritional aspects of food processing and ingredients edited by C.J.K. Henry and N.J. Heppell. Gaithersburg, Maryland Aspen 1998.

Jaiswal, A. (2017). Food processing technologies impact on product attributes . CRC Press.   

Alexandru Mihai Grumezescu and Alina Maria Holban. (2018). Food Processing for Increased Quality and Consumption. AP Academic Press.   

Victor Preedy. (2015). Processing and Impact on Active Components in Food. AP Academic Press.   

 Roohinejad, S., Koubaa, M., Greiner, R., Mallikarjunan, K. (2019). Effect of Emerging Processing Methods on the Food Quality. Springer International Publishing.   

This list was last updated on 11/12/2020