By Tung-Ching Lee, Chi-Tang Ho
This article examines bioactive compounds as nutrition is processed - masking a variety of items and analyzing the reaction to many various processing operations in regard to optimistic or unwanted effects on health.
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ACS Symposium Series; American Chemical Society: Washington, DC, 2002. 28 Interestingly, electric field pulse treatment also induced a time-dependent increase of the degree of permeabilization. This is most likely due to induction of enzyme activities which also result in degradation of plant cell wall biopolymers such as pectins. Such degradation products due to responses to stressors like high pressure or electric field pulses seem to induce time-delayed biosynthetic activities from the plant cells resulting, for example, in the production of antimicrobials (39).
Storage time dependent changes of pressure treated peas and broccoli, (unpublished data). 29. Eshtiaghi,M,N; Knorr, D. Potato cubes response to water blanching and high hydrostatic pressure. J. Food Sci. 1993, 58, 1371-1374. 30. Butz,P; Koller, D; Tauscher,B. Ultra-high pressure processing of onions: chemical and sensory changes. Lebensm. Technol. 1994, 27, 46346731. 31. Poretta,S. New finding on tomato products. Fruit Processing, 1996, 2, 58-65. 32. Knorr,D. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.
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