A Review of The Impact of Foods Conventional Processing Conditions on Bioactive Ingredients and Sensory Attributes of Foods

Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:

FSACONF16_031

تاریخ نمایه سازی: 30 بهمن 1402

Abstract:

Food plays a vital role in providing essential nutrients and health-promoting compounds that are crucial for maintaining a healthy life. However, before consumption, most food items undergo some form of processing. This processing involves converting raw, perishable food into products that have a longer shelf life. The benefits of food processing include the destruction of surface microflora and enzymes like peroxidase, which can be harmful, leading to a greater shelf life of the food. It also enhances the color and texture of food products while maintaining their quality and making them more palatable. However, food processing can also have an impact on the nutritional quality of the food, such as an increase or decrease in certain vitamins and bioactive metabolites. According this study, future research should continue to focus on understanding the intricate balance between processing conditions and their effects on food components.

Authors

Sara Malakouti

Department of Agriculture Engineering (TabrizUniversity,Tabriz)

Elham Ansarian

Department of Agriculture Engineering (TabrizUniversity,Tabriz)

Fatemeh Gharahkhani

Department of Microbiology, (Islamic Azad University,Kish)

Milad ShaghaghyRanjbar

Department of Microbiology, (Islamic Azad University,Kish)