AbstractThe first of a two-part rev

Abstract
The first of a two-part review of the recent and classical literature reveals that loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived. Depending on the commodity, freezing and canning processes may preserve nutrient value. The initial thermal treatment of processed products can cause loss of water-soluble and oxygen-labile nutrients such as vitamin C and the B vitamins. However, these nutrients are relatively stable during subsequent canned storage owing to the lack of oxygen. Frozen products lose fewer nutrients initially because of the short heating time in blanching, but they lose more nutrients during storage owing to oxidation. Phenolic compounds are also water-soluble and oxygen-labile, but changes during processing, storage and cooking appear to be highly variable by commodity. Further studies would facilitate the understanding of the changes in these phytochemicals. Changes in moisture content during storage, cooking and processing can misrepresent changes in nutrient content. These findings indicate that exclusive recommendations of fresh produce ignore the nutrient benefits of canned and frozen products. Nutritional comparison would be facilitated if future research would express nutrient data on a dry weight basis to account for changes in moisture. Copyright © 2007 Society of Chemical Industry

ผลลัพธ์ (อังกฤษ) 2:

摘要
的最近的和古典文学的两个部分的审查表明，损失的第一新鲜产品的营养储存和烹调过程中可能比通常认为的更充实。根据不同的商品，冷冻和罐装过程可以保存营养价值。加工产品的初始热处理可使水溶性和氧不稳定的营养物质如维生素C和B族维生素的损失。然而，这些营养物质随后的罐头储存由于缺乏氧气，在相对稳定的。冷冻产品失去营养减少最初由于在热烫的加热时间短，但是他们失去了更多的营养物质在由于氧化存储。酚类化合物是水溶性的和氧也不稳定，而且在加工过程中的变化，储存和烹调的出现是高度可变的商品。进一步的研究将有助于在这些植物化学物质变化的理解。在储藏过程中水分含量的变化，烹调和加工可以歪曲的养分含量的变化。这些结果表明，新鲜独家建议产生忽视罐头的营养好处和冷冻产品。营养比较会促进如果未来的研究会表达营养数据以干重为基础考虑湿度的变化。版权©2007化学工业协会