Course:FNH200/Lessons/Lesson 11/Page 11.3
11.3 Summary of Lesson 11
The important point to note is that, although each type of food preservation method causes some loss of some nutrients, the losses vary with the type of food and nutrient, and this in many respects reflects the pH value of the foods and the inherent sensitivity of the nutrient in question to destruction under the conditions of processing.
Generally speaking, thermally processed foods have the highest nutrient loss, however the loss highly depends on the time, temperature combination used for the process.
Supplemental Video: How does food irradiation work?
|After reading the article by Newsome, you should be able to:
Bonus: Name a food additive that was once often added to food to preserve the product's colour, but is now recognized as a major source of food sensitivity. As of August 4, 2012 in Canada, products containing more than 10 ppm of this additive must declare it on the labels.
FNH 200 Course content on this wiki page and associated lesson pages was originally authored by Drs. Brent Skura, Andrea Liceaga, and Eunice Li-Chan. Ongoing edits and updates are contributed by past and current instructors including Drs. Andrea Liceaga, Azita Madadi-Noei, Nooshin Alizadeh-Pasdar, and Judy Chan.