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Nutrient preservation during cooking has a significant influence on the nutritional value of food, affecting both health and dietary outcomes. Different cooking methods alter vitamin, mineral, and antioxidant levels in varying ways. Nutrient Retention in Cooking Methods examines how techniques such as boiling, steaming, frying, and baking influence nutrient bioavailability and degradation. The book provides scientific explanations of heat transfer, oxidation, and nutrient leaching processes. It also suggests strategies for minimizing nutrient loss in home and industrial food preparation. Combining food science with nutrition principles, it serves as a practical guide for dietitians, chefs, and health researchers.
