Bioactive Compounds in Foods. Effects of Processing and by Tung-Ching Lee, Chi-Tang Ho

By Tung-Ching Lee, Chi-Tang Ho

This article examines bioactive compounds as nutrients is processed - overlaying quite a lot of items and interpreting the reaction to many various processing operations in regard to optimistic or unwanted effects on health.

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Innovative Food Sci. & Emerging Technol. 2000, 1, 135-149 34. Y; Mittal,G: S. Electroporation of cell membranes: a review. Crit. Rev. Biotechnol. 1996, 16, 349-362. 35. C. II. Biological aspects. Food Rev. Internat. 1999,15, 181-213. 36. Phillips,S; Heinz,V; Knorr,D. Effect of high electric field pulses on the germination behavior of Bacillus subtilis spores, (unpublished data). 37. Knorr, D; Angersbach, A. Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends Food Sci.

Hence, microwave heating can be recommended to intake the radicalscavenging components efficiently. In onion, Japanese radish, spinach, kidney beans, and pumpkin, the radical-scavenging activity decreased after microwave heating. However, microwave heating is effective in the cooking of spinach, since the loss of the activity was minimized by microwave heating. Change in Radical-scavenging Activity of Vegetables and Spices During Curry Cooking The changes of the radical-scavenging activity during curry cooking are shown in Figure 3.

Lancaster, PA, 1995; pp 75107. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2002. ch003 Asparagus/Fresh Heated Spinach/Fresh Heated Eggplant/Fresh Heated j j Japanese radish/Fresh; Heated Pumpkin/Fresh Heated Cabbage/Fresh Heated Kidney beans/Fresh Heated Tomato/Fresh Heated Chinese cabbage/Fresh Heated Onion/Fresh Heated Carrot/Fresh 1 Heated J H Ascorbic acid • Components other than ascorbic acid 500 1000 1500 2000 2500 Radical-scavenging activity (μηιοί Trolox equivalent/100g) Figure 2.

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