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Functionality of nutrients and thermal treatments of food

Published online by Cambridge University Press:  28 February 2007

Joël Hardy ,
Michel Parmentier  and
Jacques Fanni
Joël Hardy
Affiliation:
Laboratoire de Physico-chimie et Génie Alimentaires, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F54505 Vandoevre-lès-Nancy, France
Michel Parmentier*
Affiliation:
Laboratoire de Physico-chimie et Génie Alimentaires, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F54505 Vandoevre-lès-Nancy, France
Jacques Fanni
Affiliation:
Laboratoire de Physico-chimie et Génie Alimentaires, INPL-ENSAIA, 2 Avenue de la Forêt de Haye, F54505 Vandoevre-lès-Nancy, France
*
*Corresponding Author: Dr Michel Parmentier, fax +33 3 83 59 58 04, email parmenti@ensaia.u-nancy.fr
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Abstract

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Since discovering fire man has used heat to modify the sensory properties and to preserve foodstuffs. Nutrients are involved in a number of reactions induced by this form of treatment. Some of these reactions are desirable, e.g. the improvement in the digestibility and the attractiveness of a food. Some reactions are undesirable because they lead to considerable nutritional loss or may result in the formation of mutagenic and carcinogenic molecules. The present paper reviews recent studies in which most of the modifications generated by thermal treatments at both the industrial and domestic level are demonstrated. We focus on the processes and the importance of thermal treatments used currently, as well as the necessity for optimization to minimize undesirable effects. Résumé L’homme a toujours recherché les moyens de développer ou modifier les propriétés sensorielles des aliments. Certaines sont souhaitées (amélioration de l’attractivité de l’aliment, meilleure digestibilité), d’autres sont proscrites en raison de la perte de qualité nutritionnelle ou de l’apparition de substances mutagènes et carcinogènes, par exemple. Cet article est une compilation des plus récents travaux sur les modifications générées par les traitements thermiques des aliments, tant au niveau industriel que domestique. Il insiste particulièrement sur les process. En conclusion, l’importance des traitements thermiques est aujourd’hui confirmée, mais il convient de poursuivre l’optimisation des procédés afin de réduire les effets indésirables.

Keywords

Thermal treatment of foodsSensory properties of foodsNutritional statusMaillard reaction
Type
Symposium on ‘Food technology: can it alter the functionality of nutrients’
Information
Proceedings of the Nutrition Society , Volume 58 , Issue 3 , August 1999 , pp. 579 - 585
Copyright
Copyright © The Nutrition Society 1999

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