Effects of thermal processing upon vitamins and proteins in foods

Jane M. Dietz, John W. Erdman

Research output: Contribution to journalArticlepeer-review


This review highlights the effects of common commercial thermal processes and newer advanced technologies upon nutrients in foods. Specific attention is paid to the stability and bioavailability of vitamins and essential amino acids from heated foods. No longer should home-cooked, market fresh produce automatically be considered nutritionally superior to commercially processed foods.

Original languageEnglish (US)
Pages (from-to)6-15
Number of pages10
JournalNutrition Today
Issue number4
StatePublished - 1989

ASJC Scopus subject areas

  • Nutrition and Dietetics


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