Summary
This review article, published in Food Research International in 2019, examines advances in the retention of nutrients during food processing and storage alongside innovations in analytical methods for assessing nutritional composition. Authored by Galanakis, a researcher with established expertise in food biorefinery and functional ingredients, the paper likely draws on recent literature to evaluate emerging technologies and their implications for maintaining nutrient quality. It is likely to be of broad methodological relevance to food scientists, nutritionists, and those concerned with the accuracy of nutritional data in processed and minimally processed foods.
UK applicability
As an internationally scoped review, the findings are broadly applicable to UK food industry and research contexts, particularly given UK interest in food quality standards, nutritional labelling accuracy, and post-harvest nutrient integrity within domestic and imported supply chains.
Key measures
Nutrient retention rates; analytical technique performance; vitamin, mineral and bioactive compound concentrations
Outcomes reported
The paper likely reviews and synthesises innovations in methods for retaining and measuring nutrients in food products, covering processing, storage, and analytical techniques. It probably evaluates the efficacy of emerging technologies and methodologies for preserving nutritional quality across the food chain.
Topic tags
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