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Undesirable Transformations of Certain Nutrients During Pre-Processing and Protection Against them

Author

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  • G Madzgarashvili

    (Doctor of Agric. Sci. Independent Researcher, “Demetra†LLC, Georgia)

Abstract

The article presents the negative results arising in the process of food processing using common technologies. The article discusses the factors contributing to these undesirable phenomena, as well as modern innovative processing methods, thanks to which it is possible to avoid undesirable transformations (oxidation, formation of 5-hydroxymethylfurfural and caramelans, biological activity reduction), the influence of temperature, atmospheric pressure and optimal gas regime on the preservation of certain nutrients in these processes, as well as the maximum reduction in the content of di- and monosaccharides in preserved fruits.

Suggested Citation

  • G Madzgarashvili, 2024. "Undesirable Transformations of Certain Nutrients During Pre-Processing and Protection Against them," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 55(1), pages 46599-46605, February.
    • Handle: RePEc:abf:journl:v:55:y:2024:i:1:p:46599-46605
    DOI: 10.26717/BJSTR.2024.55.008644
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