The effect of processing on the safety and nutritional value

Zdzisław E. Sikorski; Hanna Staroszczyk

The effect of processing on the safety and nutritional value

Abstract

Agricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry endeavors to find and apply processes that do not adversely affect the desirable properties of the products. The aim of the processor or cook is to maximize the beneficial and minimize the undesirable effects. Disseminating knowledge on the occurrence and properties of the harmful compound in foods may help in achieving this goal.

Authors (2)

Zdzisław E. Sikorski prof. dr hab. inż.
Hanna Staroszczyk dr hab. inż.

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Details

Category:: Monographic publication
Type:: rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
Title of issue:: Toxins and Other Harmful Compounds in Foods strony 369 - 400
Language:: English
Publication year:: 2017
Bibliographic description:: Sikorski Z., Staroszczyk H.: The effect of processing on the safety and nutritional value// Toxins and Other Harmful Compounds in Foods/ ed. Witczak Agata, Sikorski Zdzisław E. Boca Raton, FL, USA: CRC Press / Balkema, 2017, s.369-400
Verified by:: Gdańsk University of Technology