Document Detail

Functionality of nutrients and thermal treatments of food.
MedLine Citation:
PMID:  10604190     Owner:  NLM     Status:  MEDLINE    
Since discovering fire man has used heat to modify the sensory properties and to preserve foodstuffs. Nutrients are involved in a number of reactions induced by this form of treatment. Some of these reactions are desirable, e.g. the improvement in the digestibility and the attractiveness of a food. Some reactions are undesirable because they lead to considerable nutritional loss or may result in the formation of mutagenic and carcinogenic molecules. The present paper reviews recent studies in which most of the modifications generated by thermal treatments at both the industrial and domestic level are demonstrated. We focus on the processes and the importance of thermal treatments used currently, as well as the necessity for optimization to minimize undesirable effects.
J Hardy; M Parmentier; J Fanni
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  The Proceedings of the Nutrition Society     Volume:  58     ISSN:  0029-6651     ISO Abbreviation:  Proc Nutr Soc     Publication Date:  1999 Aug 
Date Detail:
Created Date:  2000-01-20     Completed Date:  2000-01-20     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7505881     Medline TA:  Proc Nutr Soc     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  579-85     Citation Subset:  IM    
Laboratoire de Physico-chimie et Génie Alimentaires, INPL-ENSAIA, Vandoevre-lès-Nancy, France.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Food Technology
Hot Temperature*
Nutritional Physiological Phenomena*
Nutritive Value

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Micronutrients and ageing: intakes and requirements.
Next Document:  Evaluation of the impact of food technology on the allergenicity of cow's milk proteins.