Influence of food processing operations on vitamins

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dc.authorscopusid56437916600
dc.authorscopusid35859740200
dc.contributor.authorTomaş, Merve
dc.contributor.authorJafari, S.M.
dc.date.accessioned2020-12-20T06:50:09Z
dc.date.available2020-12-20T06:50:09Z
dc.date.issued2018
dc.departmentMühendislik ve Doğa Bilimleri Fakültesi
dc.description.abstractConsidering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a minimum. Vitamins are bioactive compounds which are important to human health. Since vitamins are sensitive to degradation, food processing operations can have either negative or positive effects on them. This review provides an overview of what is currently known about the effects of food processing operations on vitamins. The influence of conventional and modern food processes on different vitamins has been covered in this chapter. © 2019 Elsevier Inc.
dc.identifier.doi10.1016/B978-0-08-100596-5.21661-2
dc.identifier.endpage139
dc.identifier.isbn9780128140451; 9780128140260
dc.identifier.orcidMerve Tomaş |0000-0003-1057-7914
dc.identifier.orcid0000-0001-6877-9549
dc.identifier.scopus2-s2.0-85079254409
dc.identifier.scopusqualityN/A
dc.identifier.startpage129
dc.identifier.urihttps://doi.org/10.1016/B978-0-08-100596-5.21661-2
dc.identifier.urihttps://hdl.handle.net/20.500.12436/1930
dc.indekslendigikaynakScopus
dc.institutionauthorTomaş, Merve
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofEncyclopedia of Food Chemistry
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectNon-thermal processing
dc.subjectProcessing effects
dc.subjectThermal processing
dc.subjectVitamins
dc.titleInfluence of food processing operations on vitamins
dc.typeBook Part
dspace.entity.typePublication

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