These and other methods are listed below:
Heat processing: blanching, canning, pasteurization
Drying
Freezing
Fermentation
Milling
Use of microwave ovens
Irradiation
Use of food additives
Nutrient addition
Packaging and storage
An analysis of these processing techniques reveals both favorable and unfavorable effects on nutritional quality.
On positive side, heat processing destroys anti-digestive factors such as trypsin and amylase in cereal grains, peas, and beans, thus improving the bioavailability (digestibility) of the proteins and carbohydrates in the products.
Heat processing also destroys thiaminase, which destroys thiamin in fish, shellfish, brussels sprouts, and red cabbage, and destroys the avidin and other factors in raw eggs white that would otherwise bind biotin and make these nutrients biological unavailable.
Heat processing increases the digestibility of starch and protein by gelatinization and denaturation, respectively and it increases the bioavailability of niacin which is present in many cereals in a bound form.
Heat processing also increases the palatability of food, resulting in increased appeal and nutrient consumption.
Food processing effects on nutritional quality
