Both traditional food-processing technologies (e.g., drying,and its new methods, i.e., microwave cooking) and extent of shelflife also contribute to significant changes in food TAC [35].
The results of research indicate that effect of different foodprocessing methods on the antioxidant capacity of fruits, vegetables, legumes, and grains is not clear. The contents of one type of antioxidant was reduced as the effect of processing may be accompanied by an overall increase in TAC due to easier availability of other groups of antioxidants. An example of this phenomenon is the breakdown of cell walls under influence of heating or enzymatic hydrolysis, which can improve the availability of some antioxidants, such as b-carotene [35]. Changes of TAC of selected vegetables caused under influence of various types of food processing are shown in Table 1.
Both traditional food-processing technologies (e.g., drying,and its new methods, i.e., microwave cooking) and extent of shelflife also contribute to significant changes in food TAC [35].
The results of research indicate that effect of different foodprocessing methods on the antioxidant capacity of fruits, vegetables, legumes, and grains is not clear. The contents of one type of antioxidant was reduced as the effect of processing may be accompanied by an overall increase in TAC due to easier availability of other groups of antioxidants. An example of this phenomenon is the breakdown of cell walls under influence of heating or enzymatic hydrolysis, which can improve the availability of some antioxidants, such as b-carotene [35]. Changes of TAC of selected vegetables caused under influence of various types of food processing are shown in Table 1.
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