Volume 4, Issue 1, 2022, Page 33 - 49
Author(s) :
Sepideh Mohammadi *1
1 Master student of Food Industry Engineering (Food Technology)Islamic Azad University, Rasht Branch, Gilan, Iran

Abstract :
Vitamins are organic substances that are needed in limited quantities and play a certain metabolic role and must be available to the body through the food consumed. Any food that has been intentionally altered before consumption is processed, and since many vitamins are unstable under certain processing and storage conditions, therefore; This change sometimes causes the levels of vitamins in processed foods to decrease significantly. This necessitates the study of new methods of food processing on their shelf life. New food processing methods such as osmotic drying, pulsed electric field process, high pressure, vacuum cooling, and others have been used to maintain food quality in recent years. It is hoped that these new non-thermal methods can improve the durability and stability of vitamins. Keywords: Vitamin, Non-thermal method, Plant and animal foods, Stability

Keywords :
Vitamin, Non-thermal method, Plant and animal foods, Stability

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24 Jul 2022
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24 Jul 2022
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24 Jul 2022