title: Functionality of nutrients and thermal treatments of food.
abstract: Since discovering fire man has used heat to modify the sensory properties and to preserve foodstuffs. Nutrients are involved in a number of reactions induced by this form of treatment. Some of these reactions are desirable, e.g. the improvement in the digestibility and the attractiveness of a food. Some reactions are undesirable because they lead to considerable nutritional loss or may result in the formation of mutagenic and carcinogenic molecules. The present paper reviews recent studies in which most of the modifications generated by thermal treatments at both the industrial and domestic level are demonstrated. We focus on the processes and the importance of thermal treatments used currently, as well as the necessity for optimization to minimize undesirable effects.
authors.affiliation: Laboratoire de Physico-chimie et Génie Alimentaires, INPL-ENSAIA, Vandoevre-lès-Nancy, France.
authors.forename: J
authors.initials: J
authors.lastname: Hardy
authors.forename: M
authors.initials: M
authors.lastname: Parmentier
authors.forename: J
authors.initials: J
authors.lastname: Fanni
mesh_terms: D005502:Food; D005524:Food Technology; D006358:Hot Temperature; D006801:Humans; D009747:Nutritional Physiological Phenomena; D009753:Nutritive Value; D012677:Sensation