Nutritional during food processing

Nutritional and Metabolic Aspects of Protein Modification During Food Processing... 

Ottaway, P.B. 2002. The stability of vitamins during food processing. In Nutrition Handbook for Food Processors, eds. C.J.K. Henry and C. Chapman, pp. 247-264. Cambridge,... 

The covalent incorporation of amino acids by peptide bond is very effective because the covalently bound amino acids are stable during food processing, storage, and cooking and have better nutritional efficiency in passing through the gut. 

Harsh treatments used during food processing can have deleterious effects on the nutritional quality of the processed protein. Decreases in digestibility (enzymatic hydrolysis) (8 10 ... 

Naturally occurring antinutrients and food toxicants and those formed during food processing adversely affect the nutritional quality and safety of foods. Because of a growing concern about direct relationships between diet and diseases (Ames, 1983 Doll and Peto, 1981) and because of a growing need to improve the quality and safety of our food supply, research is needed to define conditions that favor or minimize the formation of nutritionally antagonistic and toxic compounds in foods. 

The major chemical reactions that take place during food processing, as would be expected, occur between the main food components—the carbohydrates, proteins, fats and vitamins. These components can react with each other and with various food additives such as nitrites, sulphite, aldehydes and alkali to give food products of lower nutritional value to produce desirable and undesirable browning and flavours and very occasionally to produce toxic materials. 

During the processing of foods, several chemical reactions affect the structure of some amino acids reactions with reducing sugars and polyphenols, interaction of the side chains of the amino acids, oxidation, etc. In some cases, these chemical modifications do not seem to change the nutritional availability of the amino acids involved, while in other cases, they do. In all cases, the presence of the newly formed molecules induces biochemical and physiological changes. 

---