31 Aug 2015
Innovative approaches in food processing
By Staff Writer
Processing methods span the entire food chain ensuring safety and improvements in the nutritional value of food. Shock freezing vegetables shortly after harvesting can slow the loss of sensitive nutrients for instance, while heating or cooking releases certain beneficial bioactive compounds such as beta-carotene in carrots. Nutritional values in tomatoes are also improved by cooking and canning, which renders the bioactive compound lycopene more available to the body.
