Heating greatly increases its protein digestibility, but this effect for a long time to temperature

The consumption of most of the food products is preceded by processes of storage binani industries share price and processing. During these processes occur both positive and negative changes in the nutritional value of food. Positive changes binani industries share price are increases its digestibility and negative losses are associated with different nutrients and a loss of organoleptic quality.
During storage of food products are most vulnerable to the loss of vitamin C. The stored incorrectly defects in fruits, vegetables and potatoes can reach 80% of the original content. Adverse effects on the behavior of vitamin C storage temperature has increased and the mechanical damage of the products. Protective effect of vitamin C acts acidic environment and lack of oxygen.
B vitamins binani industries share price are less destroyed during binani industries share price storage. The exception is riboflavin (B 2) contained in the milk, which can decompose in a short time almost entirely, unless the product is stored in the light.
Loss of carbohydrate during prolonged storage of fruit and vegetables binani industries share price are caused by the breathing process. Growing them especially in the spring. Release of the potatoes and vegetables sprouts is associated with significant loss of carbohydrates. binani industries share price These losses also cause mold and yeast.
Changes in fats, occurring during storage, consist of a partial disintegration on glycerol and free fatty acids, which can further be oxidized. These processes are commonly referred to as rancidity, lower organoleptic and nutritional value of the fat and the intensity of the waveform is increased at high temperature, light and oxygen access and fats containing a certain amount of water, i.e. in margarine and butter.
Protein products incorrectly stored binani industries share price with high water content, such as meat, under the influence of bacteria can be degraded (rot), which produces the so-called. venoms corpse (ptomaine), hydrogen sulfide, indole, ammonia, etc.
Generally it can be stated that products with a high water content is stored much harder than the dried products. Detailed rules for the storage binani industries share price of food are given in the chapter "Food Storage".
With plant materials binani industries share price only fruits and some vegetables can be eaten in the raw state. Other food products, to a lesser or greater extent, must be processed before creating them food. Processing of this, and therefore pretreatment (mechanical) and thermal conductivity, significantly modifies the nutritional binani industries share price value of food Removal binani industries share price blanching during pre-treatment is combined with certain rules and losses of valuable parts of treated and crushed products.
Heating greatly increases its protein digestibility, but this effect for a long time to temperatures binani industries share price above 140 C, which takes place during frying or baking, causes changes in the distribution or connections of some amino acids, in particular acids (essential), and thereby reduces the nutritional quality of the ingredient . In the process of cooking a part of water-soluble proteins (e.g., certain albumin) goes into solution.
Simple carbohydrates (sugars and disaccharides) do not require heat treatment to be bioavailable to the body. Heated in an aqueous environment are dissolved, and in the presence of acid followed by partial hydrolytic decomposition of disaccharides. Complex carbohydrates (starch) must be subjected to heat treatment binani industries share price (in water or dry) in the raw state as they are not digested by man.
At elevated temperatures, especially during frying or baking, the proteins are combined with carbohydrates to form. Compounds binani industries share price of brown color and preferred flavor qualities, so-called. Maillard compounds (crust of bread, crust on roasted meat). They raise the organoleptic characteristics of food, but reduce their nutritional value, since they are not fully utilized by the human body.
Fats subjected to heat treatment are initially melted, but above the decomposition temperature of decomposition of the free fatty acids and glycerol, which after dehydration in the aldehyde is converted to acrolein called binani industries share price fluid with bad odor characteristic of burnt fat. Further heating of fat can lead to a number of other harmful substances and ultimately to charring.
Fat-soluble vitamins as A, D, E, are also resistant to elevated temperatures. binani industries share price Decompose only at temperatures too high for access of oxygen binani industries share price (especially vitamin A), causing the "scorching" binani industries share price fats. In contrast, the loss of B vitamins and vitamin C during the heat treatment binani industries share price are significant, particularly when access of oxygen and an alkaline environment. These vitamins are then oxidized, binani industries share price and moreover - because they are soluble binani industries share price in water - pass in a significant amount to the solution.
The average loss of individual nutrients in the preparation of meals in the strike