| Summary: | During meal production the nutritional content of food products can decrease due to chemical degradation of nutrients or due to solubilization and draining of nutrients from food to the cooking media. On the other hand, processing alters the food matrix, promoting the increase of the bioavailability of some nutrients and phytochemicals. The correct comprehension of these two aspects will contribute to a better estimate of nutritional intake and nutritional status of the individual and populations. In another perspective, the design of food products, meals, and menus can be improved if taken into consideration the impact of processing on nutritional content.
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