The DOI matches its Crossref record; 190 of the 190 references it cites were found in a registry or an index.
A review on the beneficial aspects of food processing
Open accessAbstract
The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (e.g. fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental constituents, prolongation of shelf‐life, improved digestibility and bioavailability of nutrients, improved palatability, taste, texture and flavour and enhanced functional properties, including augmented antioxidants and other defense reactivity or increased antimicrobial effectiveness. Thermal processing can bring some unintentional undesired consequences, such as losses of certain nutrients, formation of toxic compounds (acrylamide, furan or acrolein), or of compounds with negative effects on flavour perception, texture or colour. Heat treatment of foods needs to be optimized in order to promote beneficial effects and to counteract, to the best possible, undesired effects. This may be achieved more effectively/sustainably by consistent fine‐tuning of technological processes rather than within ordinary household cooking conditions. The most important identified points for further study are information on processed foods to be considered in epidemiological work, databases should be built to estimate the intake of compounds from processed foods, translation of in‐vitro results to in‐vivo relevance for human health should be worked on, thermal and non‐thermal processes should be optimized by application of kinetic principles.
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Cites
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Cited by
Poti, J. M., Braga, B., & Qin, B. (2017) · Current Obesity Reports · doi:10.1007/s13679-017-0285-4 · Cited by 484
Forde, C. G., Mars, M., & de Graaf, K. (2020) · Current Developments in Nutrition · doi:10.1093/cdn/nzaa019 · Cited by 178
Cassani, L., Gomez-Zavaglia, A., & Simal-Gandara, J. (2020) · Food Research International · doi:10.1016/j.foodres.2019.108852 · Cited by 133
Ultra‐Processed Food and Obesity: What Is the Evidence?
Dicken, S. J., & Batterham, R. L. (2024) · Current Nutrition Reports · doi:10.1007/s13668-024-00517-z · Cited by 133
Toxicological evaluation of proteins introduced into food crops
Hammond, B., Kough, J., Herouet-Guicheney, C., Jez, J. M., & on behalf of the ILSI International Food Biotechnology Committee Task Force on the Use of Mammalian Toxicology Studies in the Safety Assessment of GM Foods (2013) · Critical Reviews in Toxicology · doi:10.3109/10408444.2013.842956 · Cited by 110
Metadata
- Authors
- van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2010-08-19
- Volume
- 54
- Issue
- 9
- Pages
- 1215-1247
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2151000760
- Cited by
- 555
- References
- 190
- FWCI
- 20.34
- Type
- journal article
- Language
- en
- Open access
- green
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- van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research. https://doi.org/10.1002/mnfr.200900608
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