A review on the beneficial aspects of food processing.

Boekel, Martinus, van; Vincenzo, Fogliano,; Nicoletta, Pellegrini,; Catherine, Stanton,; Gabriele, Scholz,; Sam, Lalljie,; Veronika, Somoza,; Dietrich, Knorr,; Pratima Rao, Jasti,; Gerhard, Eisenbrand,

doi:10.1002/mnfr.200900608

Public

A review on the beneficial aspects of food processing.

Published in Molecular nutrition & food research • Sep 1, 2010

Authors:

van Boekel, Martinus

Fogliano, Vincenzo

Pellegrini, Nicoletta

Abstract

The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food-processing techniques (e.g. fermentation). Benefits of thermal processing include inactivation of food-borne pathogens, natural toxins or other detrimental constituents, prolo...

Subject

Databases

Factual

Food Handling

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