Explore the crucial intersection of food science and nutrition with “Nutritional Aspects of Food Processing and Ingredients.” This essential Chapman & Hall Food Science Book, by Aspen Publishers, delves into how processing techniques and ingredient choices impact the nutritional value of food. Perfect for food scientists, nutritionists, and students, this comprehensive guide provides in-depth insights into nutrient retention, fortification, and the bioavailability of nutrients during food manufacturing. Understand the science behind healthier food products and make informed decisions in food development. Essential reading for anyone dedicated to optimizing the nutritional quality of food from farm to table.