Biochemical and Nutritional Changes during Food Processing and Storage

• Andere auteurs: Orlien, Vibeke (Redacteur), Bolumar, Research Scientist (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: History of engineering & technology; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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,...