Process-induced health-promoting substances in foods

Yong Chen, Nanqun Zhu, Chih Yu Lo, Mingfu Wang, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Food processing not only provides an organoleptic quality to food, but also generates health-promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components.

Original languageEnglish (US)
Pages (from-to)473-501
Number of pages29
JournalFood Reviews International
Volume15
Issue number4
DOIs
StatePublished - 1999

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

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