Food Processing and Impact on Nutrition
Journal Title: Scholars Journal of Agriculture and Veterinary Sciences - Year 2015, Vol 2, Issue 4
Abstract
Abstract: The basic objective of this article is to discuss the effect of food processing on health. Processing (including preparation) makes food healthier, safer, tastier and more shelf-stable. While the benefits are numerous, processing can also be detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The findings and conclusion of this paper is that processed food is an important part of our daily life. In spite of its detrimental effects on our health, it is impossible to live without it. Keywords: Food processing, Shelf-life, Nutritional quality of food
Authors and Affiliations
Rameen Devi
Keywords
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