Development of functional foods by traditional food processes

Joanna Harasym , Urszula Kaim , Ludmiła Bogacz-Radomska , Remigiusz Olędzki

Abstract

This chapter provides a concise review of traditional food preparation processes and their impact on nutrients level in food products. Enzymatic conversion using internal or external sources of enzymes had been traditionally applied for both food conservation and its nutritional level enhancement. Specific thermal treatments allowed to obtain easily digestible food with high level of microelements, vitamins, and antioxidants. Chemical processing using natural acids and alkali facilitates hydrolysis of biopolymers liberating highly bioactive compounds from internal plant matrix. Traditional food processing methods were originally created with the natural need of the highest nutritional value delivering. Therefore, they consist of the still unexplored source of methods and procedures that could create the functional food products and provide them to the existing market
Author Joanna Harasym (PE / DBFA)
Joanna Harasym,,
- Department of Biotechnology and Food Analysis
, Urszula Kaim (PE / DBFA)
Urszula Kaim,,
- Department of Biotechnology and Food Analysis
, Ludmiła Bogacz-Radomska (PE / DBFA)
Ludmiła Bogacz-Radomska,,
- Department of Biotechnology and Food Analysis
, Remigiusz Olędzki (PE / DBFA)
Remigiusz Olędzki,,
- Department of Biotechnology and Food Analysis
Pages131-146
Publication size in sheets0.75
Book Betoret Noelia, Betoret Ester (eds.): Sustainability of the Food System Sovereignty, Waste, and Nutrients Bioavailability, 2020, Academic Press, ISBN 9780128182932, 216 p., DOI:10.1016/C2018-0-03851-7
Keywords in Englishfermentation, functional food, germination, malting, pickling, roasting, sourdough, spicing, stone milling, traditional processes
DOIDOI:10.1016/B978-0-12-818293-2.00007-0
Languageen angielski
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Harasym_Kaim_Bogacz-Radomska_Oledzki_Development of functional2020.pdf 127,74 KB
Score (nominal)50
Score sourcepublisherList
Citation count*
Additional fields
UwagaThe study was supported by National Science Centre, Poland, through grant no. 2018/02/X/NZ9/01693.Authors thanks for support of CREABIOECON Flagship InterTeam project (JH) and QCON-Gfree Young Researcher project (UK) of INTEREKON grant financed by the Ministry of Sci-ence and Higher Education in Poland under the program “Regional Initiative of Excellence”2019e2022 project number 015/RID/2018/19 total funding amount 10 721 040,00 PLN
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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