𝔖 Bobbio Scriptorium
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A Review on the Relationship Between Food Structure, Processing, and Bioavailability

✍ Scribed by Sensoy, Ilkay

Book ID
120191437
Publisher
Taylor and Francis Group
Year
2014
Tongue
English
Weight
712 KB
Volume
54
Category
Article
ISSN
1040-8398

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A review on the beneficial aspects of fo
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## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental co