ABSTRACT
Abstract ................................................................................................. 234 6.1 Introduction .................................................................................. 234 6.2 Thermal Processing ...................................................................... 236 6.3 Effects of Nonthermal Processing Techniques on
Secondary Metabolites ................................................................. 239 6.4 Conclusion ................................................................................... 248 Keywords .............................................................................................. 248 References ............................................................................................. 248
VASUDHA BANSAL1, MOHAMMED WASIM SIDDIQUI2, MADAN LAL SINGLA3, CHEERUVARI GHANSHYAM3, and KAMLESH PRASAD4
1Center of Innovative and Applied Bioprocessing (CIAB), Mohali, Punjab, India
2Department of Food Science and Post-Harvest Technology, Sabour, Bhagalpur 813210, Bihar, India
3Academy of Scientific and Innovative Research, CSIR-Central Scientific Instruments Organisation, Sector 30, Chandigarh 160030, India
4Department of Food Engineering and Technology, SLIET, Longowal 148106, Punjab, India
ABSTRACT
Secondary metabolites in the form of phenolic compounds are known to be potent functional compounds which are not consumed for the energy purposes rather consumed for medicinal properties. In today’s world, where consumer needs are more inclined toward the natural products, there is a deep role of advanced processing techniques which can restore the maximum amount of functional compounds in the processed products.
