… In addition to other enzymes involved in decay processes … of active compounds during
fresh-cut processing is largely … which play different roles in the process. Thus, in the presence …

… with the glucosinolates to liberate the active compounds. Verkerk and Dekker 77 give an …
in the food chain, including the effect of industrial as well as home cooking processing. …

… on different food components is scarce and poorly explained in the literature. This review …
the impact of non-thermal processing methods on the structural changes of food components to …

… proteins in the diet as physiologically active components has been increasingly acknowledged.
Such proteins or their precursors may occur naturally in raw food materials exerting their …

… product development lies in maintaining the desired and traditional sensory attributes, in
terms of flavour and texture, while maintaining the functionality of the added active ingredient. …

… Focuses on nutritional value, functional properties, applications, bioavailability and
bioaccessibility of food components Covers food components by describing the effects of thermal …

… , such as pigments, fatty acids, vitamins and plant active compounds. These micromolecules
have different hydrophilicity or hydrophobicity, which can interact with macromolecules such …

… In such cases, the portion of the oral dose of an active compound (derived from a thorough
preparation) that reaches the system circulation defines the bioavailability [55]. Subsequently, …

… primary food production systems and the role of food processing on population health and
food … to better understand factors that may lead to negative perceptions about food processing. …

… In summary, the whole subject of FM-effect of food processing on allergenicity is still poorly
understood and further studies are required using specific food matrices and improved assay …