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Antioxidants, Food Processing and Health [PDF]
Antioxidants, 2021 The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis.
Borut Poljsak +2 more
openaire +6 more sources
Machine learning prediction of the degree of food processing
Nature Communications, 2023 Evidence suggests that increased consumption of ultra-processed food has adverse health implications, however, it remains difficult to classify processed food.
Giulia Menichetti +3 more
semanticscholar +1 more source
Food processing to reduce antinutrients in plant-based foods
International food research journal, 2023 Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system.
Farrah Adlina Faizal +4 more
semanticscholar +1 more source
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review
Foods, 2022 The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives.
Prasad Chavan +4 more
semanticscholar +1 more source
Water Environment Research, 2001 Literature published in 2012 and early 2013 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits
G. Edward Valentine +4 more
openaire +10 more sources
Protein digestion and absorption: the influence of food processing.
Nutrition research reviews, 2022 The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts e.g.
S. Loveday
semanticscholar +1 more source
Industry 4.0 in food processing: drivers, challenges and outcomes
British Food Journal, 2022 PurposeIn the age of the Fourth Industrial Revolution, Industry 4.0 can increase the productivity and competitiveness of companies in the international marketplace.
Rubina Romanello, V. Veglio
semanticscholar +1 more source
Valorization of Food Processing By-Products
Foods, 2022 Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...].
F. Caponio, Antonio Piga, M. Poiana
semanticscholar +1 more source
Journal of Food Quality, 2023 Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect ...
Baldev Singh Kalsi +3 more
doaj +1 more source
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Molecules, 2021 Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties.
Leila Arfaoui
semanticscholar +1 more source