Undesirable Transformations of Certain Nutrients During Pre-Processing and Protection Against them

G Madzgarashvili
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G Madzgarashvili: Doctor of Agric. Sci. Independent Researcher, “Demetra†LLC, Georgia

Biomedical Journal of Scientific & Technical Research, 2024, vol. 55, issue 1, 46599-46605

Abstract: The article presents the negative results arising in the process of food processing using common technologies. The article discusses the factors contributing to these undesirable phenomena, as well as modern innovative processing methods, thanks to which it is possible to avoid undesirable transformations (oxidation, formation of 5-hydroxymethylfurfural and caramelans, biological activity reduction), the influence of temperature, atmospheric pressure and optimal gas regime on the preservation of certain nutrients in these processes, as well as the maximum reduction in the content of di- and monosaccharides in preserved fruits.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:55:y:2024:i:1:p:46599-46605

DOI: 10.26717/BJSTR.2024.55.008644

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