Index

A

Abscissic acid, effect on fruit composition, 82

Acidity control, as food-processing method, 16-17

Acids, effects on nutrients, 448-449 Aflatoxins, residues of, in meat, 193 Agricul tural-practices effects

on cereals, 101-118 on fruits, 73-100 on legumes and oilseeds, 119-152 on vegetables, 23-71

Alcohol in beverages, 760 fermentations involving, 424

Aldrin, in fish and shellfish, 252 Alfalfa, nutrient loss during drying of,

410 Alkalies, effect on nutrients, 448 Alkaloids, in vegetables, 31-32 Almonds, nutrients in, 758 Aluminum, use in food packaging,

493,494 Amino acids

baking effects on, 355-356 in canned baby foods, 166-171 in cereals, 103, 108, 114 detrimental interactions involving,

451 in dried beans, 37 FDA regulations regarding safe use

of,703 fermentation effects on levels of,

430-431 in fish and shellfish, 251 fortification with, 623 irradiation effects on, 471 in legumes, 123 loss during extrusion processing,

385-386 in meat, bioavailability, 190 of milk proteins, 205-206 in oilseeds, 132, 133 in optimum protein quality

mixtures, 648-650 in sausage products, 183-187 stability of, 3-5 in vegetables, 26-28

p-Aminobenzoic acid, stability of, 4 Aminoethoxyvinylglycine (A Va),

effect on fruit composition, 82 Animal bioassay methods, for vitamin

activity, 730-735 Animal fats, composition of, 164 Animal foods, U.S. consumption of, 9 Animals, meat of, human food

resources and feeds for, 154-155 Antibiotic(s)

in animals' diet, effects of, 177-178 residues, in meat, freezing effects on,

306 Antioxidants, beneficial effects of, 452 Apium graveolens, breeding for better

quality in, 669-670 Apple, nutrients in, 757 Araucana chickens, eggs from,

cholesterol in, 235 Arginine, stability of, 5 Arsenic

in animals' diet, effect on meat, 176 in fish and shellfish, 252, 253 in vegetables, 31

Ascorbic acid baking losses of, 356, 358 as beneficial food additive, 452, 453 cooking losses of, 528-551 in dairy products and eggs, 751 drying-process effects on, 413-415,

419 fermentation effects on, 439-441 food-storage conditions effect on,

497-501 fortification with, stability of,

611-614,616,617-618 freeze preservation effects on, 269,

283 in fresh vegetables and fruits, 508-509 in frozen vegetables, cooking effects

on, 282-285 in fruit juices, 757

contribution to U.S. diet, 716 in fruits, 757

freeze preservation effects on, 287-293

maturity and, 78-79 in home-prepared foods, losses of,

560-564, 566, 570-595

765

766

Ascorbic acid (cont.) iron reaction with, 449 irradiation effects on, 472-473 as marker vitamin for nutrient loss,

269-270 mineral effects on, 622 nitrite reaction with, 449 RDAs, attainable from various plant

foods, 677-678 stability of, 3, 4, 269-270 in tomato, genetic improvement for,

668 in vegetables

freeze-preservation effects on, 269-283,309

growing procedure and, 34-36 Asparagine, stability of, 5 Atherosclerosis

dietary meat and, 191-192 fish unsaturated acids and, 248

Auxins effect on fruit composition, 82 effect on vegetables, 65

B

Baby foods, canned, chemical composition of, 166-171

Baking, effect on nutrients, 355-364, 542-543

Banana, nutrients in, 757 Barley

amino acid, content of, 103, 114 composition of, 102 processing of, 113-114

Bean(s), 120 amino acid composition of, 123 breeding for better quality of,

660-662 composition of, 11,37,38,120-127 fatty acid composition of, 124 mineral content of, 126 protein, biological value of, 206 protein complementation using,

638-643 sugars and polysaccharides in, 124

Bean flours, extruded, processing effects on, 380-383

Beef baby food containing, composition

of, 166-171 cooking losses of nutrients in,

509-526 factors affecting, 165, 173

Index

fatty acids in, 157 home-cooking effects on nutrients in,

574, 575-582 irradiated, 459-460, 483

effect on protein, 470, 471 nutrients in, 157, 750

genetic effects, 165, 173 home-storage effects, 560-563

protein, biological value of, 206 tallow, composition of, 164 thaw-exudate of, nutrient loss in,

298-303 U.S. consumption of, 9 world consumption of, 154, 155

Beer, nutrients in, 760 N 6 -Benzyladenine, effect on vegetable

shelf-life, 65 Beta vulgaris var. bengalensis, breeding

for better quality in, 669 Beverages

nutrients in, 760 U.S. consumption of, 10

Bicarbonate, effects on foods cooked with,587

Biochemical cycle, of foods, 7, 8 Biogenous amines, in cheese, 215 Biological availability

evaluation of, 729-735 of vitamins in fortified foods,

614-615 Biomass, availability of, for animal

feeds, 155 Biotin

assay of, 728-729 fermentation effects on, 438-439 safe dietary intake of, 14 stability of, 3, 4

Bitter gourd, breeding for better quality in, 668-669

Black beans, protein complementation using, 638-643

Black gram, breeding for better quality in, 665-666

Blanching definition of, 320 effects on nutrients, 334-338,

583-585 storage of food following, 338-339

Blood sausage, chemical composition of, 182-183

Boiling, nutrient losses during, 528-532,534-536,540-541,584

Bolognas, chemical composition of, 162, 182-183

Braising, nutrient losses during, 512-517 Brassica spp., breeding for better

quality in, 670-671 Bratwurst, chemical composition of,

182-183 Braunschweiger sausage, chemical

composition of, 182-183 Breadmaking

amino acid losses in, 357 Maillard reaction in, 547 nutrients retained during, 592-593

Breakfast cereals nutrient intake in U.S. of, 711 vitamin fortification of, 618

Broad beans, 120 amino acid composition of, 123 breeding for better quality in,

663-665 composition of, 120-127 fatty acid composition of, 124 sugars and polysaccharides in, 124 vitamin content of, 125

Broasting, nutrient losses from, 519 Broccoli

fresh, ascorbic acid in, 508 vitamins and thiocyanate in, 671

Broiling, cooking losses from, 509-512, 576

Bromide chemicals, effect on fruit composition, 83

Brotwurst, chemical composition of, 182-183

Brown shell eggs, erroneous information on, 235

Brussels sprouts, 671 glucosinolates in, 670

Bureau of Chemistry USDA, as FDA predecessor, 688

Butter nutrients in, 757 U.S. consumption of, 10

Buttermilk, lactic acid in, 215

c Cabbage

breeding for better quality in, 670 nutrients in, 756

Cadmium in fish and shellfish, 252, 253 in meat and meat products, 176 in milk, 208

Cajanus cajun, breeding for better quality in, 666

Index

Calcium in animals' diet, effect on meat,

175-176 in beverages, 760 in cheese, 216, 751 in confectionaries and sugars, 759 in dairy products and eggs, 751 in fish and shellfish, 251, 753 fortification with, 621

767

in mechanically deboned meat, 180, 196

in nuts, 758 RDAs for, attainable from various

plant foods, 677-678 . in soil, vegetable nutrients and,

47-48 as vegetable preservant, 64 in vegetables, 756

Calorie density, in blended foods, extrusion effects on, 378-379

Calories, in food, fermentation effects on,424-425

Cancer, dietary meat and, 192-193 Canned foods

baby foods, nutrients in, 166-171 fortified, stability of, 616 nutrient retention in, 344-347,

492 vitamin retention during storage of,

498 Canning, of fish and shellfish, 259 Canopy fruit, ascorbic acid content of,

78 Carbendazine, limits of, in meat

products, 193 Carbohydrates

baking effects on, 363 in beverages, 758 in confectionaries and sugars, 759 as energy sources, 25-26 in fruits and fruit juices, 757 irradiation effects on, 462-466 in recipes, 761 in vegetables, 756

Carotene. See also Vitamin A cooking losses of, 534-539 food storage conditions effect on,

497-498 loss during drying, 418, 419 RDAs for, attainable from various

plant foods, 677-678 stability of, 4

Carotenoids, in fruits, factors affecting, 79-80

768

Carrot breeding for improved quality in,

675-676 nutrients in, 756

Carving juice, from cooked meats, nutrients in, 528

Casein amino acids in, 206 biological value of, 206

Cassava breeding for improved quality of, 675 nutrients in, 30

Cauliflower, thiocyanate in, 671 Celery, breeding for better quality in,

669-670 Cellophane, as food packaging material,

495-496 Celosia, breeding for better quality in,

670 Center for Food Safety and Applied

Nutrition, jurisdiction of, 696, 704 Cereal-cottonseed blends, nutritional

evaluation of, 377 Cereals and cereal grains, 101-118

chemical composition of, 101, 102 fermentation of, 427 home preparation of, nutrient losses

in, 566-574, 591-593 nutrients in, 8, 102-115, 755 processed foods based on, U.S.

consumption of, 709-713 Cereal grains

protein complementation of, 638-B43, 651

protein supplementation of, 630, 631 Standards of Identity for, 696-697 U.S. consumption of, 9

Cheese nutrients in, 751

processing and storage effects on, 215-218,433,434,435,437-439

U.S. consumption of, 9 Chemical additives, use in food

preservation, 16, 17 Chemical agents, affecting fruit

composition, 82-83 Chemical preservation, of fruits and

vegetables, 64-66 Chick peas, 120

amino acid composition of, 123 breeding for better quality of,

666-667 composition of, 120-127 fatty acid composition of, 124

Index

mineral content of, 126 sugars and polysaccharides in, 124 vitamin content of, 125

Chicken nutrients in, 752

cooking effects on, 525 U.S. consumption of, 9

Chili, breeding for better quality in, 669

Chinese cabbage, breeding for improved quality in, 671

Chlordimeform, limits of, in meat products, 193

Chloride, safe dietary intake of, 14 Chlorinated hydrocarbon insecticides,

in animal tissue, 178 Chlortetracycline, in animals' diet,

effects of, 178 Chocolate, nutrients in, 759 Cholesterol

in animal fats, 156 health problems and, 191-192

cooking effects on levels of, 524, 525

in eggs, 235-237, 238 in food groups, 11 in mechanically deboned meat, 197,

232 nutritional labeling for, 698-699 in poultry meat, 225 in seafood, 249, 250, 260 in U.S. diet, 10

Choline, stability of, 4, 5 Chorizo, chemical composition of,

182-183 Chromium, daily dietary intake

recommendations for, 14,694 Cicer arietinum, breeding for better

quality in, 666-667 Citrus fruits

agricultural practices and quality of, 74-81

harvesting of, 84-85 U.S. consumption of, 9

Climate, for fruit crops, 76-78 Clostridia, formation in cheese ripening,

217 Cobalamin, see Vitamin B12

Cobalt in animals' diet, effect on meat, 175 as vegetable preservant, 64-65

Cocoa, U.S. consumption of, 10 Coconut meat, nutrients in, 758 Cod, nutrients in, 753

Coffee nutrients in, 760 U.S. consumption of, 10

Cola soft drink, nutrients in, 760 Colon carcinogenesis, dietary meat

and, 192-193 Common names, for foods, regulations

for, 699-700, 703 Compudase, as animal growth

promoter, 177 Computers, use in nutrient data

storage, 746-747, 750,763 Concentration, 393

nutrient loss during, 398-401 Confectionaries, nutrients in, 759 Consumer Nutrition Center, of USDA,

747 Controlled atmosphere (CA) storage,

of fruits, 89-91 Convective heating, nutrient losses

during, 522, 523 Convenience foods, from seafoods,

260-261 Cooking

nutrient loss during, 4 home cooking, 557-605 liquid used in, 576-578 vegetables, 281-287

Cooking utensils, effect on nutrient retention, 587

Copper in animals' diet, effect on meat, 175 in meat and meat products, 195, 196 nutrient destruction by, 449-450 safe dietary intake of, 14

Corn amino acid content of, 103 composition of, 102 milling processes for, 105 products, nutrients in, 105, 107-108 protein supplementation of, 629,

631,632-634,638-643 Corn flakes, nutrients in, 753 Corn oil, nutrients in, 752 Corn-soy blends, nutritional evaluation

of,374 Corn syrup sweeteners, U.S.

consumption of, 10 Cottonseed

amino acid composition of, 133, 136-137

carbohydrates of, 135 composition of, 131 fatty acid composition of, 133

Index

food uses of, 145-146 oil and meal from, 138 protein complementation using,

643-644,645 Cowpea

769

breeding for better quality in, 665 composition of, 121 mineral content of, 126

Crock-Pot® , meat cooked in nutrient losses, 576, 582

Cruciferous vegetables nutrients in, 27, 28 toxic factors in, 29,31

Cucumber, breeding for better quality in, 668-669

Cucumis sativa, see Cucumber Cultured milk products, composition

and digestibility of, 213-214 Curing

effect on nutrients, 449 of fish, 256-257 of meat, 180-181 of vegetables, 56

Cyanogenic glycosides, in beans, 662 Cyhexatin, limits of, in meat products,

193 Cysteine

stability of, 5 as thiamin protectant, 453

Cystine, stability of, 5 Cytokinins, effect on fruit

composition, 82

D

Dairy products drying of, nutrient loss during, 412 freeze-preservation effects on, 305 nutrients in, 8, 11, 751 processed, U.S. consumption of, 713 Standards of Identity for, 696 substitute products for, FDA policy

and, 703 U.S. consumption of, 9

Daminozide, effect on fruit composition, 82

Data banks, for nutrients, 745-764 Daucus carota, breeding for improved

quality in, 675-676 DDE, in fish and shellfish, 252 DDT

in fish and shellfish, 252 residues, in animal tissue, 178-179,

193

770

Deboned meat (mechanical), 180 bone powder in, 196-197 nutrients in, 156 poultry, 231-232

Dehydrated foods, storage effects on, 500

Dehydration nutrient loss during, 393-422 techniques based on, 401-406

Dhals, as legume use in India, 129 1,2-Dibromo-3-chloropropane (DBCP),

effect on fruit composition, 83 Dieldrin, in fish and shellfish, 252 Diethylstilbestrol, former use in

animal feed, 177 Disease, dietary fiber and, 25 Docosahexaenoic acid, in fish and

shellfish, 248 Dolichos lablab, breeding for better

quality in, 667 Drippings, from meat, nutrient loss in,

527 Drum drying

description of, 404-405 nutrient losses during, 409-412

Dry-mix fortification, problems in, 617 Dutch loaf, chemical composition of,

184-185

E

Eggs cholesterol in, 235-237, 239 cold-stored, nutrient losses in, 565 cooking effects on, 240 dehydrated, storage effects on, 500 erroneous information on, 235 hen dietary factors affecting, 235-239 management system effects on, 239 nutrient composition of, 11, 233-234,

240, 751 genetic factors, 238-239 hen's age and, 237-238

nutritional value of, 206 processing and storage effects on,

239-240 production factors affecting, 235-239 protein complementation using,

646-647 U.S. consumption of, 9

Eicosapentaenoic acid, in fish and shellfish, 248

Electrical stimulation, of animal carcasses, 179

Index

Electrolytes, safe dietary intake of, 13 ELISA technique, vitamin assay by,

728 "Elixir of Sulfanilamide" incident,

role in passage of FFD&C Act of 1938,688

Endrin, in fish and shellfish, 252 Energy

in foods, 8, 11, 12, 25-26, 753-761 fermentation effects on, 424-425

Enzymatic assays, for vitamins, 728-729

Ethephon, effect on fruit nutrients, 85-86

Ethylene treatment, of fruits and vegetables, 56-57, 82, 91

EUROFOODS nutritional data bank, 745, 763

Evaporated milk, manufacture and nutritive value of, 219-220

Evaporation, 393 processes based on, 399-401

Explosion puff drying, nutrient loss during, 418

Extrusion processing

F

amino acid loss in, 385-386 of blended foods, 371-379 conditions of, 367-368 description of, 365-367 starch digestibility and, 368-371 textured protein made by, 387-388 vitamin stability in, 383-384

Fat(s) (and oils) animal, composition of, 156, 164 in animals' diet, effect on meat, 175 baking effects on, 363 in canned baby foods, 166-171 in chickens, factors affecting, 227 in dairy products and eggs, 751 as energy sources, 25 fat in, 759 in fish and shellfish, 245, 247-248 in fruits and fruit juices, 757 irradiation effects on, 466-468 in meat, 752

health problems and 191-197 nutrients in, 11, 754 in nuts, 758 in recipes, 761 trimming of, from meat, 574 U.S. consumption of, 10

Fatty acids in canned baby foods, 166-171 degradation of, during cooking, 591 extrusion-processing effects on, 376 in fats and oils, 754 in fish and shellfish, 248-249 in legumes, 124 in milk fat, 203-205 moisture-removal effects on, 397 nutritional labeling for, 698-699 in peas and lentils, 124 in poultry meat, 226-227 in sausage products, 183-187 stability of, 3, 4 unsaturated, in fats and oils, 754 in various animal fats, 164, 759 in various meats and meat products,

157-163 Favism, occurrence and causes of, 664 Federal Food, Drug, and Cosmetic Act

of 1938,687 common or unusual names and,

699-700 Food Additives Amendment of, 690 Food Standards Amendments of,

689 fortification policy and, 701-702 imitation food policy and, 700-701 Infant Formula Act of, 692-695 nutritional labeling regulations of,

697-699 nutritional quality guidelines of, 700 provisions of, 689 Standards of Identity of, 696-697 Vitamin and Mineral Supplements

Amendment of, 691-692 Federal Meat Inspection Act (March 4,

1907),687 Federal regulations for nutritional

value of food supply, 687-705 history, 687-689

Feingold diet for hyperactivity, 32 . Fenoprop, effect on fruit composition,

82 Fermentation, 423-446

of meat products, advantages of, 181 nutrient changes during, 423-424 phytic acid removal by, 441-442

Fertile eggs, erroneous information on, 235

Fertilization, of fruit crops, 75-76 Fiber

in diet cancer and, 192

Index 771

disease and, 25 extrusion-process effects on, 379-380 in food groups, 11

Figaron, effect on fruit composition, 82

Filberts, nutrients in, 758 Fish meal and flour

nutrient loss during drying of, 410-411

protein supplementation by, 632,633 Fish and shellfish, 245-265

B vitamins in, cooking effects on, 295

canning of, 259 cholesterol in, 249, 250 contaminants in, 252 curing of, 256-257 fast foods from, nutritional value of,

260-261 fats in, 245, 247, 753 fatty acids in, 248-249 freezing of, 260 frozen, cooking effects on, 305 harvesting and handling of, 253-255 home preparation of, nutrient losses

of,562 irradiated, vitamin retention in, 481 mechanical processing of, 255 nutrients in, 753 oxidation prevention in, 257-258 preservation techniques for, 256-261 proximate composition of, 8, 11,

245-252, 753 raw, use as food, 253 shipboard handling of, 254-255 spoilage of, 254 U.S. consumption of, 9

Flour, nutrients in, 8, 11 Fluoride

in animal feeds, 177 in mechanically de boned meat, 197 safe dietary intake of, 14,694

Foam-mat drying, 405 Foam spray-drying, 405 Folacin compounds, assay of, 720,

721, 726, 728, 732 Folic acid

cooking effects on, 577 in fruits, factors affecting, 81 fermentation effects on, 435-436 losses during baking, 359-361 stability of, 3, 4

Food(s) biochemical cycle of, 7, 8

772

Foods (cont.) common or usual names for,

regulations for, 699-700, 703 family budgeting for, 189 fortification of, 609-764 irradiated, clearance for, 463-465 spoilage of, 15, 16-17

Food additives, effect on nutrients, 447-456

Food Additives Amendment of 1958, to Federal Food, Drug, and Cosmetic Act of 1938, 690

Food consumption, in the U.S., 8 Food and Drug Administration (FDA),

regulations promulgated by, 687-695

Food and Drugs Act (June 30, 1906), 687

basic principles of, 688 Food groups

nutrients in, 7-19 U.S. consumption of foods in, 9-10

Food habits, changing, in the U.S., 557-559

Food Label and Package Survey of 1983, nutritional labeling and, 699

Food preparation methods, effect on nutrients, 503-605

Food preservation, by ionizing radiation, 457-490

Food processing necessity for, 7-8, 15 principles of, 15-18

Food Standards Amendments, to Federal Food, Drug, and Cosmetic Act of 1938, 689

Foodservice, effect on nutrients, 503-605

summary of variables in, 550 Fortification of foods, 609-764

amino acids, 623 dry mixes, 617 minerals, 619, 621-623 technology of addition, 615-621 U.S. regulations on, 698, 701-702 vitamins, 609-614

Frankfurter, chemical composition of, 162, 184-185

Freeze concentration, nutrient loss during, 401

Freeze drying description of, 405 nutrient loss during, 405, 410,

418

Index

Freeze preservation, 269-317 effect on nutrients, 269-317,

559-563, 566-568 of fruits, 287-293 of meat and meat products, 188,

293-305 of vegetables, 271-287, 566-574

Freezing, of fish and shellfish, 260 Freshness, of fruits and vegetables,

terminology used in, 507-509 Frozen dairy desserts, U.S.

consumption of, 9 Frozen-storage effects

on fruits, effects on, 287-289 on meat, 296, 559-563 on vegetables, 274-280

Fructose, in confectionaries and sugars, 759

Frui t juices nutrients in, 755 U.S. consumption of, 9 vitamin-retention in, during storage,

497 Fruits, 73-100

agricultural practices for growing, 74-83

canned storage of, nutrient loss in, 571-572

chemical agents affecting, 82-83 dietary importance of, 73 drying of, effect on nutrients,

414-415 fortification of, 615-617 freeze preservation of, nutrient loss

in, 287-293, 308 fumigation of, 91-92 harvesting and handling of, 83-86 home preparation of, nutrient losses

in, 566-574, 582-593 maturation of, 78-81 nutrients in, 8, 11, 73, 74, 757

factors affecting, 78-81 harvest methods and, 85-86 processing effects on, 287-293

prefreezing treatments of, 287 preparation procedures for effects

on, 574-575 processed, U.S. consumption of,

713-716 refrigeration of, nutrient loss in,

569-570 rootstock propagation of, 81 soil requirements for, 74-75 storage effects on, 86-92

sunlight effects on, 77-78 U.S. consumption of, 9

Frying, nutrient losses during, 512, 541-543, 576, 590-591

Fumigation, of fruits, 91-92

G

Garden freshness versus market freshness, 507-509

Gas-concentration manipulation, effect on fruits, 89-91

Gelatin and gelatin desserts, nutrients in, 163

Genetics, effect on animal muscle composition, 165

Geographic area, effects on vegetable nutrients, 38-43

Gibberellins, effect on fruit composition, 82

Glass, as packaging material, 493 Glucose, in confectionaries and sugars,

759 Glucosinolates, in Brassica spp.,

670-672 Glutamine, stability of, 5 Goat meat, world consumption of,

153 Goiter, iodized salt use in prevention

of,702-703 Goitrogens, in vegetables, 29,670 Gossypol

in cottonseed, 134, 137 inactivation of, in extrusion

processing, 376 Grams, as legume use in India, 129 GRAS SUbstances, regulations for, in

Food Additives Amendment of 1958, 690

Growth regulators, effect on fruit composition, 82

H

Ham baby foods containing, composition

of, 166, 168, 169, 171 chemical composition of, 158,

184-185, 752 cooking losses of nutrients in, 519 irradiated, effects on vitamins, 474

Harvest methods fruit nutrients and, 85-86 vegetable nutrients and, 53-66

Index 773

Headchese chemical composition of, 184-185

Heart disease, dietary meat and, 191-192

Heat processing effect on nutrients, 319-354

kinetic parameters, 324-330 reviews on, 322-323

Heat treatment, as food-processing method,16

High-performance liquid chroma­tography (HPLC), vitamin assay by, 725-726

High-temperature-short-time (HTST) processes, 493

extrusion processes using, 367,368 nutrient retention in, 331-332,334,

341-343 Histamine, in cheese, 215, 217 Hogs, slaughter and processing effects

on meat of, 179-180 Home

food-preparation methods in, effect on nutrients, 557-605

cooking, 575-595 preparation procedures, 574-575 storage, 559-574

Homogenization of milk, effects on digestibility, 212

Honey consumption of, 10 nutrients in, 759

Hormones, in animals' diet, effects of, 177

Hot boning, of meat tissue, effects of, 179-180

Hot holding, nutrient loss during, 549-550

Humidity, effect on fruit storage, 87-88 Hyacinth bean, breeding for better

quality in, 667 Hydroxymethylfurfural (HMF), in

heat-treated milk, 211 Hyperactivity, from salicylates, 32 Hypobaric storage, of fruits and

vegetables, 62-64 Hypochloremic metabolic alkalosis,

in infants fed chloride-deficient formulas, 692

I

Imitation food policy, of FDA, 700-701, 703

774

Incaperina, 146 Indian chard, breeding for better

quality in, 669 Infant Formula Act of 1980, provisions

of,692-695 INFOODS nutritional data bank,

745, 749, 763 Infrared heating, nutrient loss during,

522, 523 Inositol, stability of, 3, 4 Insecticides, residues of, in animal

tissue, 178-179 Intestinal fiora, cultured milk products

and, 215 Invert sugar, in confectionaries and

sugar, 759 Iodine

in animals' diet, effect on meat, 176 in milk, 207-208 in seafood, 251

Iodized table salt, FDA regulations on, 702-703

Ionizing radiation, 457-490 advantages of, 462 definitions of terms used in, 483-484 effects on

carbohydrates, 462-466 lipids, 466-468 macronutrients, 466 microbes, 460 proteins, 468-471 vitamins, 472-483

foods cleared for, 463-465 hazards of, 458-460 packaging materials with, 460-462 radiolytic products from, 459-460 types of, 458

Ipomoea batatas, breeding for improved quality in, 674-675

Iron baking effects on, 362 in beverages, 760 in cereals and cereal products, 755 fortification with, 621, 622-623 in fruits and fruit juices, 757 in infant formulas, regulations

affecting, 693-694 in meat and meat products, 752

availability, 190 mechanically deboned, 196

in nuts, 758 nutrient destruction by, 449-450 RDAs for, attainable from various

plant foods, 677-678

Index

in recipes, 761 Irradiation. See also Radurization

as food-processing method, 16, 17 seafood preservation by, 258-259

Irrigation, effect on vegetable nutrients, 49

Isoleucine, stability of, 4

J

Jam, nutrients, 759

K

Kale, breeding for improved quality in, 671

Kamaboko, preparation of, 255 Kefir, lactic acid in, 215 Kidney bean

sugars and polysaccharides in, 124 vitamin content of, 125

Kinetics, of moisture removal, 394 Kinetin, effect on vegetable shelf-life,

65 Kielbasa, chemical composition of,

184-185 Knackwurst, chemical composition of,

184-185

L

Lactalbumin, biological value of, 206 Lactic acid

in cultured milk products, 215 fermentations involving, 424 isomers, in food fermentations,

426-427 Lactobacilli

mutation of, 443 use in fermentations, 430

Lactuca sativa, see Lettuce Lamb

baby foods containing, composition of, 169, 171

heritability factors for, 172 nutrients in, 159

cooking losses, 509, 511, 521, 526 genetic effects, 165

thaw-exudate of, nutrient loss in, 299

U.S. consumption of, 9 world consumption of, 154, 155

Lard and tallow composition of, 164, 754 U.S. consumption of, 10

LATINFOODS nutritional data bank, 763

Lead in animals' diet, effect on meat, 176 in fish and shellfish, 252 in meat and meat products, 195, 196 in milk, 208

Leaves of vegetables, nutrients in, 30 Leg of lamb, nutrients in, 159 Legal aspects, of regUlating nutritional

value of foods, 687-705 Legumes, 119-152

antinutrients in, 127 canning of, 128 carbohydrates of, 121, 122 composition of, 120-127 edible, 119-120 fatty acid composition of, 124 fermentation of, 427 flours and isolates of, 128-129 food uses of, 129 lipids of, 121, 122 nutrients in, 11,37,38,127

cooking losses of, 531, 532 processing effects on, 127-129 protein complementation using,

638-643 proteins of, 120-122

amino acid deficiency of, 127 quick-cooking of, 128 roasting of, 128 seed structure of, 120 sprouts of, 127 sugars and polysaccharides in, 124 vitamins and minerals in, 125

Legumin, variation of amino acids in, 663

Lentils, 120 amino acid composition of, 123 composition of, 120-127 fatty acid composition of, 124 mineral content of, 126 sugars and polysaccharides in, 124 vitamin content of, 128

Lettuce, breeding for better quality in, 669

Leucine, stability of, 4 Ligand binding assays, of vitamins,

726-728 Light, effects on vegetable nutrients,

33-34 Lima beans

amino acid composition of, 123 fatty acid composition of, 124

Index

general composition of, 121 mineral content of, 126

Linoleic acid baking effects on, 363 in nuts, 758 in oilseed oils, 136

Lipids irradiation effects on, 466-468 in oilseeds, 132-134

Liver, nutrients in, 158, 752

775

Liver sausage, chemical composition of, 184-185

Low-cost extrusion cooking (LEC), equipment used in, 372

Low-temperature treatment, as food­processing method, 16

Luncheon meats, chemical composition of, 160, 186-187

Lupines, breeding for better quality in, 666

Lycopersicon esculentum, see Tomato Lysine

deficiency of, in cereal grains, 630 destruction in Maillard reaction,

356,593 drying-method effects on, 408,

410-412 extrusion-processing effects on,

385-386 fermentation effects on levels of,

424-425,429,442 fortification with, 623 in legumes, 119 stability of, 4, 5

Lysinoalanine, in heated proteins, 211

M

Magnesium fortification with, 621-622 in meat, bioavailability of, 190 in soil, vegetable nutrients and, 47-48 in soy protein, 621 as vegetable preservant, 64-65 in vegetables, 756

Maillard reaction, 397, 623 in baking, 355-356, 361, 363,

547, 593 in extrusion processing, 385-386 in heated milk, 211

Maize. See also Corn protein complementation of,

638-643,647,652 protein supplementation of, 629

776

Manganese in animals' diet, effect on meat, 175 safe dietary intake of, 14 as vegetable preservant, 64-65

Manihot esculenta, breeding for improved quality in, 675

Margarine freeze preservation of, 305 nutrients in, 754 U.S. consumption of, 10

Marmalade, nutrients in, 759 Maturity, effect on vegetable nutrients,

51-53 Mayonnaise, nutrients in, 754 Meat(s), 153-202. See also individual

types of meat animals used for, human food

resources and, 154-155 cooking effects on nutrients in,

303-305, 509-526, 575-582 cut size, effects on nutrient loss,

579-580 dietary effects on quality of, 174-179 fat and cholesterol in, 156 fat in diet related to quality of,

174,175-176 freeze preservation of, effect on

nutrients, 270, 293-305, 559-563

frozen-storage effects on, 296 health problems and, 191-197

cancer, 192-193 heart disease, 191-192 minerals, 194-197 mycotoxin residues, 193 pesticide residues, 193-194

home canning of, effects on nutrients, 582

home cooking of, effect on nutrients, 575-582, 595

nutrients in, 8, 11, 155-165, 750 bioavailability, 190 genetic effects, 165, 172

nutritional needs met by, 188-190 nutrition of animal related to, 174 prefreezing treatment effects on,

293-294 processing of, 197 refrigerated, nutrient losses in,

563-565 salting and curing of, 180-181 slaughter and processing effects on,

179-180 storage of, 181, 188

Index

home, 559-565 thaw-exudate of, nutrient loss in,

297-303 thawing of, effects on, 297 trimming effects on, 574 U.S. consumption of, 9, 153-154 vitamins in, factors affecting, 175 world consumption and production

of ,1 53-1 55 contribution to calorie levels, 154

Meat loaf nutrients in, 761 recipe ingredients for, 762

MEDIFOODS nutritional data bank, 763

Melengestrol acetate (MGA), as animal growth promoter, 177

Melons, nutrients in, 30 Membrane processes, for moisture

removal, 401 Mercury

in fish and shellfish, 252-253 in meat and meat products, 176,

195, 196 in milk, 208

Metals and metal foils, use in food packaging, 493-494

Methionine deficiency of, in soybeans, 137 detrimental interactions involving,

451 extrusion-processing effects on, 385 fortification with, 623 stability of, 4, 5

Microbiology assays, of vitamins, 722-723

Microorganisms, in intestine, cultured milk products and, 215

Microwave cooking, nutrient losses during, 522, 524-526, 543-547, 580-582, 588-591

Milk, 203-224 biological value of, 206 cultured products from, 213-214 dried, 220

nutrient loss in, 411-412, 417 evaporated,219-220 freeze preservation of, 305 heat effects on, 209-212 heavy metal contaminants in, 208 homogenization of, 212 minerals and trace elements in,

207-208

nutrients in, loss during processing, 340,341

processed foods based on U.S. consumption of, 713

processing effects on, 209-212 refrigerated, nutrient losses in, 564 Standards of Identity for, 696 storage effects on, 212-213 U.S. consumption of, 9 vitamins in, 208-209, 212

Milk-fat composition, factors affecting, 203-205

Milk powder, manufacture and nutritive value of, 220

Milk protein biological value of, 205-206 composition of, factors affecting,

205-206 Millet

amino acid content of, 103 composition of, 102

Minerals in animals' diet, effect on meat,

175-177 baking effects on, 360-362 in canned baby foods, 166-171 cooking losses of, 523, 531-533, 540 in eggs, 234 federal regulations affecting sale and

use of, 691-692 in fish and shellfish, 250-252 in food groups, 11 fortification with, 619, 621-623 in home-cooked foods, 587-588

losses, 560 in legumes, 125, 126 in meat, retention in cooking, 580 in milk, 207-208 RDAs of, 13 residues of, in meats and meat

products, 194-197 in sausages, 182-187 stability of, 4, 5 in vegetables, 23-24, 27, 29

cooking effects on, 284 Mirex, in fish and shellfish, 252 Miso, preparation of, 145 Moisture removal. See also individual

methods chemical kinetics of, 394 as food processing method, 16 nutrient loss during, 393-422 temperature factors in, 394-395 water effects on, 395-398

Index 777

Molybdenum in animals' diet, effect on meat, 175 safe dietary intake of, 14

Momordica charantia, breeding for better quality in, 668-669

Mortadella, chemical composition of, 186-187

Mung bean amino acid composition of, 123 breeding for better quality of,

665-666 sugars and polysaccharides in, 124 vitamin content of, 125

Mushrooms, toxins in, 32 Mustard, breeding for improved

quality in, 672 Mutton

heritability factors for, 173 tallow, composition of, 164 world comsumption of, 155

Mycotoxin(s) cheese and, 217 residues, originating in animal feed,

193

N

National Health and Nutrition Examination Survey (NHANES), of nutrients in U.S. diet, 708-709, 746

National Nutrient Data Bank (NDB), 747

Nationwide Food Consumption Survey (NFCS), 746

"Natural" food products, 506 Navy bean

composition of, 121 mineral content of, 127 sugars and polysaccharides in, 124

Nemagon, as vegetable soil fumigant, 66 Nematodes, in fish, 253 Niacin

in beverages, 760 in cereals and cereal products, 755 cooking losses of, 512, 518,

534-539, 543, 576 detrimental interactions of, 451 fermentation effects on, 432-434 food storage conditions effect on,

497-498 in home-prepared foods, losses of,

560, 561 in meat and meat products, 752

778

Niacin (cant.) radiosensitivity of, 474 stability of, 4

Nitrite effect on nutrients, 449 formation in cheese ripening, 217 in meat and meat products, 180 in smoked fish, 257 in vegetables, 31

Nitrogen, in soil, vegetable nutrients and, 43-45

Nitrogen fertilizer, for fruit crops, 75-76

Nitrosamines formation of, 217-218 in meat, cancer and, 192-193

NOAFOODS nutritional data bank, 763

NORFOODS nutritional data bank, 745, 763

Nutrient Data Bank Directory, 745 Nutrients

additives beneficial to, 451-453 analysis methodology for, 719-792

biological activity and bioavail­ability, 729-735

vitamins, 720-729 baking effects on, 355-364 blanching effects on, 334-338 in canned baby foods, 166-171 in canned food, retention of, 344-347 in cereals, 8, 11, 155-165 cooking losses of, 509-526 in dairy products, 8, 11 data banks for, 745-764 drying-process effects on, 393-422 extrusion-process effects on, 365-391 fermentation effects on, 423-446 in fish and shellfish, 8, 11, 245-252 food additive effects on, 447-456 in food groups, 7-19 food-processing effects on, 15-18 in foods, U.S. governmenta1 regula-

tions for, 687-705 foodservice effects on, 503-605 freeze-preservation effects on,

269-317 in fruits, 8, 11, 73, 74, 287-293 heat processing effects on, 319-354 home food preparation effects on,

557-605 in meat and meat products, 8, 11,

155-165, 293-305 cooking losses of, 509-526

Index

optimization of thermal processes for retention of, 330-334

pasteurization effects on, 335, 339-340

preparation procedure effects on, 574

in processed foods, U.S. intake of, 707-718

processing and storage effec~s on, 267-501

in raw and processed foods, 21-265 Recommended Daily Dietary

Allowances (RDA) of, 10,698 stability of, 3-5 sterilization effects on, 341-343 in U.S. food supply, 10-12 in vegetables, 8,11,23-32,271-287

improvement by breeding, 659-686 Nutrition, of animals, effect on meat

quality, 174 Nutrition evaluation, nutrient data

analysis and, 748 Nutrition labeling, regulations on,

697-699 Nutritional quality guidelines, FDA

provision of, 700 Nuts

nutrients in, 758 U.S. consumption of, 9

o Oat(s)

amino acid content of, 103 composition of, 102 milling processes of, 110-111 products, nutrients in, 112, 113

Oatmeal, nutrients in, 755 Obesity, dietary fat and, 192 OCEANIAFOODS nutritional data

bank, 763 Oils, see Fat(s) (and oils) Oilseed proteins, protein

complementation of, 643-644 Oilseeds, 119-152

amino acid composition of, 133 carbohydrates of, 134, 135 composition of, 131-136 edible oils from, 139 edible protein products from, 139,

141 fatty acid composition of, 134 food uses of, 143-147 nutritional properties of, 136

processing effects on, 138-145 protein content of, 131 vitamins and minerals of, 134-136

Opaque-2 corn, high protein quality of, 101, 107

Orange, nutrients in, 757 Orange juice, nutrients in, 757 Organic eggs, erroneous information

on, 235 Oxalates

detrimental interactions involving, 451

in vegetables, 31, 32 Oysters, zinc in, 252

p

Packaged foods, nutrient retention in, 491-493

Packaging of fruits and vegetables, 61-62 materials used for, 493-4.96 stabilization of foods by, 491 tests on, 492

Packaging materials, for use with ionizing radiation, 460-462

Pancake nutrients in, 761 recipe ingredients for, 762

Pantothenic acid cooking losses of, 518, 560, 577 fermentation effects on, 439 fortification with, 619 safe dietary intake of, 14 stability of, 4

Paper, use in food packaging, 494-495 Parasites, in and on fish, 253, 254 Parsley, breeding for better quality in,

669-670 Pasta

nutrients in, 753 cooking losses of, 532-533

Pasteurization definition of, 320 effect on nutrient retention, 335,

339-340 in milk, 209-212, 213 in stored foods, 341

Patulin, cheese molds and, 217 Peanut flour, extrusion texturization

of, 388 Peanuts

amino acid composition of, 133, 137 carbohydrates of, 135

Index

composition of, 131 fatty acid composition of, 133 food uses of, 146

779

vitamins and minerals of, 135, 758 Peas, 120

amino acid composition of, 123 breeding for better quality in,

662-663 composition of, 120-127, 756 fatty acid composition of, 124 mineral content of, 126, 756 sugars and polysaccharides in, 124 vitamin content of, 125

Penicillium spp., use in cheese making, 217

Pepperoni, chemical composition of, 186-187

Pesticide(s) limits of, in meat products, 193-194 residues, in foods, freezing effects

on, 306 Petroselinum hortense, breeding for

better quality in, 669-670 Phaseolus vulgaris, breeding for better

quality of, 660-662 Phenolic antioxidants, interaction with

food additives, 450 Phenylalanine, stability of, 4, 5 Phosmet, limits of, in meat products,

193 Phosphate, in cheese, 218 Phosphorus

in animals' diet, effect on meat, 175 in confectionaries and sugars, 759 fertilizers, for fruit crops, 76 in legumes, 125 in meat, bioavailability of, 190 in soil, vegetable nutrients and,

45-46 Phytates,623

detrimental reactions involving, 451 hydrolysis of, during breadmaking,

360-361 in legumes, 125 in oilseeds, 134 removal by fermentation, 441-442

Phytohormones, effect on fruit composition, 82

Pigeon pea, breeding for better quality in, 666

Pigs, see Hogs Pisum sativum, breeding for better

quality in, 662-663 Plaice, nutrients in, 753

780

Plant breeding, for improved vegetable nutrients, 659-686

Plant foods, U.S. consumption of, 9 Plastics, use in food packaging, 495 Pneumatic drying, 405 Polychlorinated biphenyls (PCBs),

in fish and shellfish, 252 Polycyclic aromatic hydrocarbons

(PAHs) in fish and shellfish, 252 in smoke, 193,449 in smoked fish, 257

Polymeric packaging films, for use with ionizing radiation, 461

Poly ole fins, as food packaging materials, 496

Polyunsaturated fats in diet, heart disease and, 191-192 in fats and oils, 759

Polyunsaturated fatty acids in fats and oils, 754 in fish, 247-248 in milk fat, factors affecting, 203-205

Pork and pork products heritability factors for, 173 hog diet related to meat quality of,

173-175 hog slaughter and processing effects

on, 179-180 irradiated, effects on vitamins, 474,

475,476,479 nutrients in, 160, 750

cooking losses of, 510, 511, 513-516, 523, 526, 560, 563, 570

thaw-exudate of, nutrient loss in, 298, 299

U.S. consumption of, 9 world consumption of, 154, 155

Potassium fertilizer, for fruit crops, 76 in nuts, 757 safe dietary intake of, 14 in soil, vegetable nutrients and, 46-47 as vegetable preservant, 65 in vegetables, 756

Potato(es) breeding for improved quality in,

672-674 drying of, nutrient losses in, 406-407 nutrients in, 11,30, 756

cooking losses of, 533, 536, 541-543, 546, 594

protein, biological value of, 206

Index

solanine in, 31, 32, 57-60 U.S. consumption of, 9

Potato flakes, dehydrated and fortified,617-618

Potato salad nutrients in, 761 recipe ingredients for, 762

Poultry, 225-233 age effects on, 228 breed and strain of, 228-229 cooking effects on, 232-233 diet effects on, 225-228 fat in, factors affecting, 226-227,229 management systems for, 230-231 mechanically deboned meat of,

231-232 nutrients in, 8, 11, 225

cooking losses of, 509-526, 579 processing and storage of, 229-230 production factors affecting,

225-228 products, proximate composition of,

230 U.S. consumption of, 9 world consumption of, 154, 155

Poultry Products Inspection Act (August 28, 1957), 687

PR toxin, cheese and, 217 Preparation procedures, for food,

nutrient losses in, 574-594 Prepared foods, reheating of, nutrient

loss in, 594-595 Pressure cooking, nutrient loss during,

522,536-537,540-541 Primicarb, limits of, in meat products,

193 Processed foods, U.S. intake of

nutrients in, 707-718 Processing, effect on nutrients,

267-501 Protamine, in poultry diet, effects of,

227-228 Protein(s)

baking effects on, 355-356 bioavailability of, freeze preservation

effects on, 306-307 biological value of, 26, 28 cooking effects on quality of, 527 in dairy products and eggs, 751 drying-method effects on, 408-412

extrusion processing effects on, 371-375

fermentation effects on, 427-431 in fish and shellfish, 753

in fruits and fruit juices, 757 in legumes, 120, 122 in meat, 752

bioavailability of, 190 in nuts, 758 in oilseeds, 131-132, 136 quality improvement of, 628-638 RDAs for, attainable from various

plant foods, 677-678 in recipes, 761 utilization of, in blended foods, 375 vegetables as sources of, 26, 28, 756

Protein complementation of foods, 627-657

amino acid patterns in, 648 applications of, 651-652 human studies on, 646-648 supplementation compared to,

636-638 Protein concentrates, storage effects

on, 499 Protein efficiency ratio (PER), of

optimum protein quality mixtures, 648-650

Protein products, micronutrient requirements for, 620

Protein supplementation of foods applications of, 650-651 complementation compared to,

636-638 protein quality improvement by,

628-638 PSE condition of pork, 179 Psophocarpu8 tetragonolobu8, breed­

ing for better quality in, 667 Pyridoxine

assay of, 720, 721, 726, 728, 731, 733 biological availability studies on,

729, 734 in cereals and cereal products, 755 cooking losses of, 543, 550 fermentation effects on, 437-438 fortification with, stability of, 610,

611 in home-prepared foods, losses of,

560-564, 577-578 in meat and meat products, 752 radiosensitivity of, 474 stability of, 4, 5

R

Radiolytic products, from irradiated foods, 459

Index 781

Radurization, of fruits and vegetables, 64

Rapeseed, breeding for improved quality of, 672

Recommended Dietary Allowances (RDAs)

contributed to U.S. diet by break­fast cereals, 711

of nutrients, 10, 12,13,698 for various plant foods, 677-678

Refrigerated storage of vegetables, 57-60

nutrient losses in, 569-570 Reheating of foods, nutrient losses

during, 547-549, 594-595 Reverse osmosis

description of, 401 nutrient retention in, 418

Rhubarb, toxicants in, 31-32 Riboflavin

in cereals and cereal products, 755 in cheese, 216, 751 cooking losses of, 509-512, 515,

516, 518, 534-537, 549, 550, 576

in dairy products and eggs, 751 fermentation effects on, 431-432 radiosensitivity of, 474 stability of, 4, 5

Rice amino acid content of, 108 milling processes for, 108 nutrients in, 102, 109-111, 755 protein, biological value of, 206 as protein complement, 642, 643 U.S. consumption of, 9

Roast beef, nutrients in, 157 Roasting, nutrient losses during,

517-519,576 Rootstocks, fruit propagation by,

effect on quality, 81 Roquefortin, in blue cheese, 217 Rutabaga, breeding for improved

quality in, 671 Rye

s

amino acid content of, 103 composition of, 102

Salami, chemical composition of, 162, 186-187

Salicylates, in vegetables, 31, 32 Salmon, nutrients in, 753

782

Salt, see Sodium and sodium chloride Salting, of meat, 180-181 Sausage

chemical composition of, 162, 182-187

manufacture of, 180-181 Seafood, see Fish and shellfish Season, effects on vegetable nutrients,

36-38 Seawater, use for icing fish, 254-255 Secondary elements, in fertilizers,

for fruit crops, 76 Selenium

in animals' diet, effect on meat, 176 in fish and shellfish, 251-252 safe dietary intake of, 14,694

Serine, stability of, 5 Sesame flour, protein complementa­

tion using, 643, 644 Sheep, heritability factors for, 172,

173 Shelf life, of retail food products, 573 Shell-DD®, effect on fruit composi-

tion,83 Shellfish, see Fish and shellfish Shortening, U.S. consumption of, 10 Shrimp, nutrients in, 753 Sinigrin, in cruciferous vegetables,

29,31 Smoke, carcinogens in, 449 Smoked meat, cancer and, 193 Smoking

effect on nutrients, 449 of fish, 256-257 of meat products, 181

Sodium and sodium chloride in meat products, levels of, 196 nutritional labeling for, 699 in poultry diet, effects of, 228 in recipes, 761 safe dietary intake of, 14 as vegetable preservant, 65

Sodium tripolyphosphate, as dip for fish fillets, 255, 294

Soil, for fruit cultivation, 74-75 Soil fertility, effect on vegetable

nutrients, 43-49 Soil fumigants, effect on fruit

composition, 82-83 Solamarine, in potatoes, 673-674 Solanine, in potatoes, 31, 32, 57-60 Solanum spp., breeding for improved

quality in, 672-674 Solvent extraction, of moisture, 405

Index

Sorghum amino acid content of, 103 composition of, 102

processing effects on, 114-115 Soups, canned, nutrients in, 163 Soy-based infant formulas, chloride

deficiency in early products, 692-693

Soy milk, preparation of, 145 Soy sauce, preparation of, 145 Soybean(s)

amino acid composition of, 133, 137-138, 142

carbohydrates of, 135 composition of, 131 extruded, processing effects on,

380-383 fatty acid composition of, 133 flours and grits from, 141 food uses of, 146-147 oil and meal from, 139-141 Oriental foods from, 143, 145 products

drying-method effects on, 408-409 effect on nutrient loss during

cooking, 526-528 protein

biological value, 206 fortification of, 619-621 textured, extrusion-processing

effects on, 387-388 as protein complement, 640-641,

647,651 protein concentrates and isolates

from, 142-144 as protein supplement, 632, 637, 638 vitamins and minerals in, 135

Soybean oil, in dairy cow diet, effect on milk fat, 204

Spaghetti with meat sauce, hot holding effects

on nutrients in, 549-550 nutrient loss during cooking of, 593

Species/varieties, of vegetables, nutrient levels in, 49-50

Spectrophotometric assays, of vitamins, 723-725

Spices and herbs, U.S. consumption of, 9 Spinach

breeding for better quality in, 669 detrimental interactions among

chemicals in, 451 Spray drying

description of, 404

nutrient losses during, 409-412 Sprouts, of legumes, nutritional

value of, 127 Stability

of nutrients, 3-5 of vitamins in fortified foods,

609-614 Standards of Identity, for foods,

enrichment provisions on, 696-697

Starch, digestibility of, extrusion effects on, 368-371

Steak, nutrients in, 157 Steam cooking, vitamin loss during,

536-537, 540 Steam tables, nutrient losses of foods

on, 549-550 Sterilization

definition of, 320-321 effect on nutrients, 341-343 of milk, effect on nutrients in,

209-212 storage following, 343-347

Storage effects on nutrients, 267-501 fruits, 86-92 home storage, 559-574 meats, 559-565 vegetables, 53-66

Strawberries, nutrients in, 508, 755 Sucrose

in confectionaries and sugars, 759 nutrients in, 11 U.S. consumption of, 10

Sugar, nutrients in, 759 Sugars, in legumes, 124 Sulfate, in animals' diet, effect on

meat, 175 Sulfites

as beneficial food additives, 451 effect on nutrients, 447-448

Summer sausage, chemical composi­tion of, 186-187

Sun drying description of, 403 nutrients retained in foods prepared

by, 591 Sunflower seed

amino acid composition of, 133, 138 carbohydrates of, 135 composition of, 131 fatty acid composition of, 133 food uses of, 147 vitamins and minerals of, 135

Sunlight flavor, of milk, 213

Index 783

Surimi, as minced fish product, 255 Sweet potato

breeding for improved quality in, 674-675

nutrients in, 30 Sweeteners

nutrients in, 11 U.S. consumption of, 10

Synovex S & H, as animal growth promoters, 177

T

Tallow, composition of, 164 Tannins, in legumes, 125, 127 Tapeworms, in fish, 253 Tea

fortification of, 618-619 nutrients in, 760 U.S. consumption of, 10

Telone, as vegetable soil fumigant, 66 Tempeh

nutrient changes in production of, 424,427,428,432,436,437, 442

preparation of, 145 Temperature

effects on fruit storage, 88 effects on moisture removal, 394-395 effects on vegetable nutrients, 34-36 of home cooking, effects on

nutrients, 578-579 Thaw-exudate, of meat, nutrient loss

in, 297-303 Thawing

of frozen fruits, nutrient loss during, 290,308

of frozen meat, nutrient loss during, 308, 562

of frozen vegetables, nutrient loss during, 280, 308

microwave use for, 522 Thiamin

baking losses of, 356, 358-359 in cereals and cereal products, 755 cooking losses of, 509-526,

534-537,549,550 in home-prepared foods, 560-574,

575 detrimental interactions of, 450, 453 drying-process effects on, 415,

416-417 fermentation effects on, 436 food processing effects on, 17, 18

784

Thiamin (cont.) food-storage conditions effect on,

497-498, 500 fortification with, stability of, 610 in fruits, factors affecting, 80-81 loss during curing, 449 as marker vitamin for nutrient loss,

269-270 in meat and meat products, 752 radiosensitivity of, 473-480 stability of, 4, 5 sulfite effect on, 447-448

Thiaminase, in fresh fish, 253 Thioglucosides, in cruciferous

vegetables, 29, 31 Threonine, stability of, 4, 5 Tin, use in food packaging, 494 Tocopherol, see Vitamin E Tofu, preparation of, 145 Tomalley, contaminants in, 252, 253 Tomato(es)

breeding for better quality in, 667-668

nutrients in, 756 Tortilla, food additive effects on

nutrients in, 448 Toxaphene, in fish and shellfish, 252 Toxins, in vegetables, 29-32 Trace elements

in fertilizers, for fruit crops, 76 in milk, 207-208 safe dietary intake of, 13

Tray air drying, nutrient loss during, 418

s-Triazines, effects on vegetables, 65 Trichlorfon, limits of, in meat

products, 193 Triticale

amino acid content of, 103 composition of, 102

processing effects on, 115 Trypsin inhibitor, in soybeans, 137 Tryptophan

in dairy products and eggs, 751 stability of, 4, 5

Tumbling and massaging process, for meat, 180

Tuna, canned, nutrients in, 753 Tunnel drying, description of, 403-404 Turkey

cholesterol in, 225 composition of, 226 cooking losses of nutrients in,

522, 523, 526

Index

U.S. consumption of, 9 Turnip, breeding for better quality

in, 671 Tyramine, in cheese, 215, 217

u Ul trafil tration

description of, 401 nutrient loss during, 417

Ultrahigh temperature (UHT)­treatment of milk, 210-212

USDA Agriculture Handbook No.8 Series, nutrient information in, 15,747

Usual names, for foods, regulations for, 699-700, 703

v Vacuum cooling, of vegetables, 56 Vacuum packaging, of meat and meat

products, 181 Valine, stability of, 4 Veal

baby foods containing, composition of, 171

nutrients in, 161 cooking losses of, 513-515, 526

U.S. consumption of, 9 world consumption of, 155

Vegetable juices, vitamin retention during storage of, 497

Vegetables, 23-71 blanching and cooling effects on,

271-273,336-337,583-585 canned storage of, nutrient loss in,

571-572 flavor and consumer preferences for,

29 fortification of, 615-617 freeze preservation effects on,

271-287,308,566-568 frozen storage of, effects of, 274-280 home preparation of, nutrient losses

in, 566-574, 582-593, 595 nutrients in, 8, 11, 23-32, 756

agricultural practices and, 32-53 cooking effects on, 281-287,

528-532, 534-547 harvesting, handling, and storage

effects on, 53-66 nutritional quality improvement of,

by plant breeding, 659-686

preparation procedures for, effects on, 574-575

prestorage treatment of, 56-57 processed, U.S. consumption of,

713-716 refrigeration of, nutrient losses in,

569-570 reheating of, nutrient loss in, 570-571 thawing effects on, 280 toxins and antinutrients in, 29-32 U.S. consumption of, 9, 25, 26 world consumption of, contribution

to calorie levels, 154 Vicia {aba, breeding for better quality

in, 663-665 Vigna spp., breeding for better quality

in, 665-666 Vinyl derivatives, as food packaging

materials, 496 Vitamin A

antioxidants for, 452 biological availability of, 729 in dairy products and eggs, 209,

212, 216, 751 detrimental interactions involving,

451 in fats and oils, 754 in fish and shellfish, 753 fortification with, 617-619

bioavailability, 615 stability, 610-611

in home-prepared foods, losses of, 560, 563

irradiation effects on, 481-482 retention in stored foods, 500 stability of, 3, 4

Vitamin B complex. See also Biotin, Niacin, Riboflavin, Thiamin

assay of, 720-724, 726,728,733-734 baking effects on, 360 in canned fish, 259 in cheese, 215-216 drying effects on, 415 extrusion-processing effects on,

383-384 fortification with, stability of,

609-610,616,617,619 freeze preservation effects on, 269,

271-283,295,296,307 in home-prepared foods, losses of,

560-595 as marker vitamins for nutrient

loss, 269-270 in meat, 190

Index

special additives for, 453 stability of, 4, 5

Vitamin B6 , see Pyridoxine Vitamin B12

assays for, 727, 728 in cheese, 217

785

detrimental interactions involving, 450

fermentation effects on, 436-437 fortification with, 619, 620 in meat and meat products, 190,

752 radiosensitivity of, 473 stability of, 4, 5 stabilizers for, 453

Vitamin C, see Ascorbic acid Vitamin D

antioxidants for, 452 in dairy products and eggs, 751 in fish and shellfish, 753 fortification with, 618-619 irradiation effects on, 482 stability of, 3, 4

Vitamin E biological availability of, 729,

731 dry products containing, 453 in fats and oils, 755 food additive destruction of, 450 fortification with, stability of, 610 irradiation effects on, 482 in poultry diet, effects of, 228 stability of, 4, 5

Vitamin flakes, use for fortification, 618

Vitamin K safe dietary intake of, 14 stability of, 4

Vitamin K3 , irradiation effects on, 482-483

Vitamin and Mineral Supplements Amendment of 1976, to Federal Food, Drug and Cosmetic Act of 1938,691-692

Vitamins in animals' diet, effect on meat,

175-177 assay methods for, 720-729

method selection, 720-722 in canned baby foods, 166-171 in cereals, 110, 113 cooking losses of, 509-551 in eggs, 234, 240 enzymatic assays for, 728-729

786

Vitamins (cont.) fat-solu ble

loss during drying, 418 loss during irradiation, 481-483

federal regulations affecting sale and use of, 691-692

fermentation effects on levels of, 431-441

in fish and shellfish, 250-252 food additive effects on, 447-456 in food groups, 11 food-processing effects on, 17, 18 food-storage conditions effect on,

497-501 in fortified foods

bioavailability, 614-615 stability, 609-614

in fruits, factors affecting, 78-81 high-performance liquid

chromatography of, 725-726 in home-prepared foods, losses of,

559-595 ionizing radiation effects on, 462-483 irradiation effects on, 472-481 ligand binding assays of, 726-728 loss during processing

baking, 356-360 extrusion, 365-391 freeze preservation, 269-317 moisture removal, 393-422

in meats and meat products, 157-163 microbiological assays of, 722-723 in milk, 208-209, 212

processing effects on, 340, 341 need for, 28 in oilseeds, 134-136 in peas and beans, 125 in poultry meat, 225 RDAs of, 13 safe dietary intakes of, 14 in sausages, 182-187 spectrophotometric assays of,

723-725 stability of, 3-5 in vegetables, 23-24, 27, 28-29 water solubilizers for, 452-453 water-soluble

drying effects on, 413-418 irradiation effects on, 472-481

Index

w Walnuts, nutrients in, 758 Water effect on nutrient loss in

~oisture removal, 395-398 Water solubilizers, food additives as,

452-453 Waterless cooking, nutrient loss during,

528, 530 Wheat

amino acid content of, 103 composition of, 102 milling processes for, 101, 104 protein, biological value of, 206

Wheat flour nutrients in, 104-105, 106 U.S. consumption of, 9

Whey nutritive value of, 218-219 protein, amino acids in, 206

Wine, nutrients in, 760 Winged bean, breeding for better

quality in, 667

y

Yardlong bean, breeding for better quality in, 665

Yeast in breadmaking, as vitamin B

complex source, 592 protein complementation of, 643,

644 Yogurt, preparation and nutrient value

of, 213-215

z Zeranol, as animal growth promoter,

177 Zinc

in animals' diet, effect on meat, 176 baking effects on, 362 in cereals and cereal products, 755 high levels of, in oysters, 252 meat as good source of, 190 retention of, during cooking, 588 in vegetables, 756