title: Nutritional losses and gains during processing: future problems and issues.
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.
authors: School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford, UK. jhenry@brookes.ac.uk
authors: C J K
authors: CJ
authors: Henry
authors: N
authors: N
authors: Heppell
mesh_terms: D005504:Food Analysis; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005519:Food Preservation / Q000379:methods / Q000592:standards; D005524:Food Technology / Q000592:standards; D005527:Food, Fortified / Q000592:standards; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value