ABSTRACT
A major aim of food processing and preservation is to extend the shelf life of food products by eliminating pathogenic microorganisms and inactivating spoilage bacteria and enzymes. Meanwhile, processing can improve digestibility, quality, and the availability of nutrients, and offer desirable sensory quality attributes. Food processing impacts nutritional properties of food by modifying macro-and micronutrients. For example, protein is denatured by heat; nonenzymatic browning reactions occur between amino acids and sugars in food during heating that in“uence protein bioavailability. Lipid oxidation takes place causing rancidity problems. Food processing can also cause degradation and loss of vitamins and minerals, especially water-soluble vitamins ( vitamin B and C) due to mass transfer, thermal breakdown, and enzymatic oxidation. The extent of losses depends on the type of nutrients, pH and water content of food, the type of food, especially the structure of food matrix, and the processing conditions such as temperature, light, and oxygen.
