Strategies to Reduce Nutrient Loss in Food Processing
Food processing is an important means to ensure food safety and improve quality,but it can also lead to nutrient loss.This article explores the main causes of nutrient loss during food processing,including heat treatment,oxidation,leaching and dissolution,and light exposure.In response to these issues,the article proposes a series of strategies to reduce nutrient loss,such as optimizing heat treatment processes,adopting antioxidant technologies,improving processing equipment and processes,and improving packaging and storage methods.The application of these strategies helps to maximize the retention of nutrients in food and improve its nutritional value.
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