Related Experiment Videos
Process-induced chemical changes in foods. An overview
1Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Advances in Experimental Medicine and Biology
|May 23, 1998
Summary
Food processing significantly alters physical, chemical, and sensory properties. These changes impact food acceptability, nutritional value, and overall wholesomeness, as documented by numerous studies.
Area of Science:
- Food Science
- Chemistry
- Sensory Science
Background:
- Food processing is integral to modern diets, affecting food properties.
- Numerous studies have investigated the impact of processing on food characteristics.
Purpose of the Study:
- To provide an overview of the chemical consequences of food processing.
- To highlight the effects on sensory attributes, nutritive value, and food wholesomeness.
Main Methods:
- Literature review of research on food processing effects.
- Analysis of chemical changes induced by various processing techniques.
Main Results:
- Processing leads to significant alterations in physical, chemical, and sensory profiles of foods.
- Observed changes influence food acceptability, nutritional content, and safety.
Conclusions:
- Understanding processing-induced changes is crucial for maintaining food quality.
- Further research can optimize processing to enhance desirable food attributes.