Quality attributes nutritive value

Looking back also over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the longterm preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (—18°C) can maintain initial quality and nutritional value practically unchanged, so that frozen and fresh vegetable products differ only in texture (Canet, 1989), which is however a particularly important quality attribute in potato products. 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Wolbang CM, Fitos JL and Treeby MT. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L. Innov Food Sci Emerg Technol 9 196—200. 

This chapter comprehensively reviews the effect of high-pressure processing on various physicochemical and microbiological changes of foods. High-pressure processing could maintain food-quality attributes such as color, flavor, and nutritional values due to its limited effect on covalent bonds. However, under pressure. 

Sistrunk, W.A., Mahon, M.K., and Freeman, D.W., Relationship of processing methodology to quality attributes and nutritional value of canned spinach, Hortic. Sci., 12, 59, 1977. 

In addition to various studies on protein composition and distribution within the plant tissue [72], the influence of protein secondary structure on global crop attributes, such as nutritive values, baking quality, or digestive behavior, achieved increasing interest. 

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