Development of functional foods by traditional food processes
Joanna Harasym , Urszula Kaim , Ludmiła Bogacz-Radomska , Remigiusz Olędzki
AbstractThis 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
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