Mol. Nutr.

Apuntes

Mol. Nutr. Food Res. 2010, 54, 1215–1247 DOI 10.1002/mnfr.200900608 1215 REVIEW A review on the beneficial aspects of food processing Martinus van Boekel1, Vincenzo Fogliano2, Nicoletta Pellegrini3, Catherine Stanton4 , Gabriele Scholz5, Sam Lalljie6, Veronika Somoza7, Dietrich Knorr8, Pratima Rao Jasti9 and Gerhard Eisenbrand10 1 Wageningen University, Product Design & Quality Management Group, Wageningen, The Netherlands 2 Dipartimento di Scienza degli Alimenti, Universita ` di Napoli ‘‘Federico II’’, Portici, Napoli, Italy 3 Department of Public Health, University of Parma, Parma, Italy 4 Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland 5 Nestle ´ Research Centre, Vers-chez-les-Blanc, Lausanne, Switzerland 6 Unilever, Colworth House, Sharnbrook, Bedfordshire, UK 7 Research Platform Molecular Food Science, University of Vienna, Vienna, Austria 8 Berlin University of Food Technology, Berlin, Germany 9 ILSI Europe a.i.s.b.l., Brussels, Belgium 10 Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern, Kaiserslautern, Germany The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatm...