Biochemical and Nutritional Changes during Food Processing and Storage
Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition,...
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| Μορφή: | Online |
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| Γλώσσα: | Αγγλικά |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Θέματα: | |
| Διαθέσιμο Online: | ONIX_20210501_9783039434169_1041 |
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| collection | Directory of Open Access Books |
| description | Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book. |
| format | Online |
| id | doab-20.500.12854ir-69295 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-692952024-04-11T15:10:17Z Biochemical and Nutritional Changes during Food Processing and Storage Orlien, Vibeke Bolumar, Research Scientist protein fractionation white teff brown teff amino acid profile seed storage proteins essential amino acids anthocyanins ascorbic acid UV-Vis HPLC-MS kinetics shelf life legume protein processing digestibility PEF OH POD colour extraction spray drying freeze drying antioxidants carotenoid aggregates coloring foods grouper refrigerated storage packaging methods protein oxidation protein degradation n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book. 2021-05-01T15:46:03Z 2021-05-01T15:46:03Z 2020 book ONIX_20210501_9783039434169_1041 9783039434169 9783039434176 https://directory.doabooks.org/handle/20.500.12854/69295 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/3085 https://mdpi.com/books/pdfview/book/3085 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-417-6 10.3390/books978-3-03943-417-6 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039434169 9783039434176 102 Basel, Switzerland open access |
| spellingShingle | protein fractionation white teff brown teff amino acid profile seed storage proteins essential amino acids anthocyanins ascorbic acid UV-Vis HPLC-MS kinetics shelf life legume protein processing digestibility PEF OH POD colour extraction spray drying freeze drying antioxidants carotenoid aggregates coloring foods grouper refrigerated storage packaging methods protein oxidation protein degradation n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Biochemical and Nutritional Changes during Food Processing and Storage |
| title | Biochemical and Nutritional Changes during Food Processing and Storage |
| title_full | Biochemical and Nutritional Changes during Food Processing and Storage |
| title_fullStr | Biochemical and Nutritional Changes during Food Processing and Storage |
| title_full_unstemmed | Biochemical and Nutritional Changes during Food Processing and Storage |
| title_short | Biochemical and Nutritional Changes during Food Processing and Storage |
| title_sort | biochemical and nutritional changes during food processing and storage |
| topic | protein fractionation white teff brown teff amino acid profile seed storage proteins essential amino acids anthocyanins ascorbic acid UV-Vis HPLC-MS kinetics shelf life legume protein processing digestibility PEF OH POD colour extraction spray drying freeze drying antioxidants carotenoid aggregates coloring foods grouper refrigerated storage packaging methods protein oxidation protein degradation n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| topic_facet | protein fractionation white teff brown teff amino acid profile seed storage proteins essential amino acids anthocyanins ascorbic acid UV-Vis HPLC-MS kinetics shelf life legume protein processing digestibility PEF OH POD colour extraction spray drying freeze drying antioxidants carotenoid aggregates coloring foods grouper refrigerated storage packaging methods protein oxidation protein degradation n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| url | ONIX_20210501_9783039434169_1041 |