Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey

Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions

“…Cold storage, including refrigeration and freezing, is an excellent way to preserve fresh vegetables to retain valuable sensory attributes and nutritive properties [19]. However, it only slows rather than stops enzymatic and microbial degradation that causes the development of off-odors, off-flavors, changes in color and texture, and nutrient loss during long-term storage [20].…”

Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

“…Freezing of fruits and vegetables is generally regarded as superior to other food preservation techniques such as canning and dehydration, with respect to retention in sensory attributes and nutritive properties. Freezing is often employed to maintain fresh-like characteristics with minimal loss of nutrients such as vitamins, and antioxidant content over long periods (Prochaska, Nguyen, Donat, & Piekutowski, 2000). However, while freezing on its own helps to preserve food through the slowing of enzymatic reactions, senescence and microbial growth; it does not fully stop these processes (Bahceci, Serpen, Gokmen, & Acar, 2005).…”

“…Blanching of foods involves mild heating in water and serves. Blanching can have negative effect on nutrients such, as vitamins and phenolic compounds which are relatively unstable when subjected to heat treatments (Prochaska et al, 2000). Apart from processing, storage conditions and domestic cooking and preparation have significant effect on phytochemicals such as ascorbic acid and phenols (Patras, Brunton , Tiwari, & Butler.,2009a;Rawson, Koidis, Patras, Tuohy,& Brunton, 2010;Vallejo, Tomás-Barberán, García-Viguera, 2002;Verkerk & Dekker, 2004).…”

“…Consumers are now becoming aware of the need to consume a variety of fresh vegetables to maximise their intake of beneficial antioxidants (Prochaska et al, 2000). Several studies show the effects of freezing on green peas and spinach, carrots, broccoli, green beans (Howard, Wong, Perry, & Klein, 1999;Korus, Lisiewska, & Kmiecik, 2002;Murcia, López-Ayerra, Martinez-Tomé, Vera, & García-Carmona, 2000;Saccani et al, 2001).…”

Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage

“…Much research has been devoted to assess the way that different kinds of processing and frozen storage affect the antioxidants content of fruits and vegetables (Nicoli, Anese, & Parpinel, 1999;Ninfali & Bacchiocca, 2003;Prochaska, Nguyen, Donat, & Piekutowski, 2000;Zhang & Hamauzu, 2004). Although the results about the degree of tissues damage reported by different authors do not agree, there is a general consensus that these operations should be optimized with the objective of reducing deterioration to a minimum (Ferreira, Canet, Alvarez, & Tortosa, 2006).…”