Influence of Food Processing Operations on Vitamins

Merve Tomas; Seid Mahdi Jafari

doi:10.1016/B978-0-08-100596-5.21661-2

Influence of Food Processing Operations on Vitamins

Merve Tomas
, Seid Mahdi Jafari

Istanbul Sabahattin Zaim University
Gorgan University of Agricultural Sciences and Natural Resources

Araştırma çıktısı: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › Hakem

10 Atıf (Scopus)

Özet

Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a minimum. Vitamins are bioactive compounds which are important to human health. Since vitamins are sensitive to degradation, food processing operations can have either negative or positive effects on them. This review provides an overview of what is currently known about the effects of food processing operations on vitamins. The influence of conventional and modern food processes on different vitamins has been covered in this chapter.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Encyclopedia of Food Chemistry
Yayınlayan	Elsevier
Sayfalar	129-139
Sayfa sayısı	11
ISBN (Elektronik)	9780128140260
ISBN (Basılı)	9780128140451
DOI'lar	https://doi.org/10.1016/B978-0-08-100596-5.21661-2
Yayın durumu	Yayınlandı - 1 Oca 2018
Harici olarak yayınlandı	Evet

Bibliyografik not

Publisher Copyright:
© 2019 Elsevier Inc. All rights reserved.

Belgeye Erişim

10.1016/B978-0-08-100596-5.21661-2

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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author = "Merve Tomas and Jafari, \{Seid Mahdi\}",

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AU - Tomas, Merve

AU - Jafari, Seid Mahdi

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N2 - Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a minimum. Vitamins are bioactive compounds which are important to human health. Since vitamins are sensitive to degradation, food processing operations can have either negative or positive effects on them. This review provides an overview of what is currently known about the effects of food processing operations on vitamins. The influence of conventional and modern food processes on different vitamins has been covered in this chapter.

AB - Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a minimum. Vitamins are bioactive compounds which are important to human health. Since vitamins are sensitive to degradation, food processing operations can have either negative or positive effects on them. This review provides an overview of what is currently known about the effects of food processing operations on vitamins. The influence of conventional and modern food processes on different vitamins has been covered in this chapter.

KW - Non-thermal processing

KW - Processing effects

KW - Thermal processing

KW - Vitamins

UR - https://www.scopus.com/pages/publications/85079254409

U2 - 10.1016/B978-0-08-100596-5.21661-2

DO - 10.1016/B978-0-08-100596-5.21661-2

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AN - SCOPUS:85079254409

SN - 9780128140451

SP - 129

EP - 139

BT - Encyclopedia of Food Chemistry

PB - Elsevier

ER -

Influence of Food Processing Operations on Vitamins

Özet

Bibliyografik not

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap