Losses of nutrients during food processing and cooking
2001
Sramkova, K. | Starekova, A. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Vyzivy)
Many changes in the chemical structure of molecules of proteins, fats and carbohydrates are brought about by heat; some of these may diminish nutritive value, others may lead to the formation of potentially toxic substances. In general there is little difference except in scale between heating processes in industry, in catering and in traditional domestic preservation and preparation of food. Losses occur in two ways. First, nutrients may be leached from the tissues of either plant or animal foods and discarded in the cooking water. Losses of minerals and water-soluble vitamins may result. Secondly, heat may destroy some of the vitamins present
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