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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/1750

Título: Effects of food thermal processing on vitamin E contents
Autor: Casal, Susana
Amaral, J.S.
Oliveira, M.B.P.P.
Issue Date: 2006
Editora: Nova Science Publishers
Citação: Casal, S.; Amaral, J.S.; Oliveira, M.B.P.P. (2006) - Effects of food thermal processing on vitamin E contents. In Vitamin E: New Research. [S.l]: Nova Science Publishers. p. 39-67. ISBN 1-59454-970-2
Resumo: Food processing, carried out both industrially or during home meal preparation, is expected to affect the content, activity and availability of bioactive compounds, namely natural antioxidants such as vitamin E. It is particularly important that the effects of processing are taken into consideration when assessing vitamin stability in foods, since they can be subjected to a number of adverse factors during processing, being heat the most common deleterious factor. In this chapter, some processing methods that may contribute to vitamin E decrease are reviewed, together with those that can contribute to the highest antioxidants retention or even increase availability. Focusing mainly on the literature published in the last decade, alternative processes, recent industrial strategies and home culinary procedures are discussed.
URI: http://hdl.handle.net/10198/1750
ISBN: 1-59454-970-2
Versão do Editor: https://www.novapublishers.com/catalog/product_info.php?products_id=4206
Appears in Collections:DTQB - Capítulos de Livros

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