Structural design of natural plant-based foods to promote nutritional quality

Publication year: 2011 Source: Trends in Food Science & Technology, Available online 19 October 2011 Sandy Van Buggenhout, Lilia Ahrné, Marie Alminger, Anna Andrys, Mia Benjamin, … During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products.

Publication year: 2011 Source: Trends in Food Science & Technology, Available online 19 October 2011 Sandy Van Buggenhout, Lilia Ahrné, Marie Alminger, Anna Andrys, Mia Benjamin, … During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products.

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Structural design of natural plant-based foods to promote nutritional quality

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