Effects of Food Processing Techniques on Secondary Metabolites

Abstract 234 6.1 Introduction 234 6.2 Thermal Processing 236 6.3 Effects of Nonthermal Processing Techniques onSecondary Metabolites 239 6.4 Conclusion 248 Keywords 248 References 248VASUDHA BANSAL1, MOHAMMED WASIM SIDDIQUI2, MADAN LAL SINGLA3, CHEERUVARI GHANSHYAM3, and KAMLESH PRASAD41Center of Innovative and Applied Bioprocessing (CIAB), Mohali, Punjab, India2Department of Food Science and Post-Harvest Technology, Sabour, Bhagalpur 813210, Bihar, India3Academy of Scientific and Innovative Research, CSIR-Central Scientific Instruments Organisation, Sector 30, Chandigarh 160030, India4Department of Food Engineering and Technology, SLIET, Longowal 148106, Punjab, IndiaABSTRACTSecondary metabolites in the form of phenolic compounds are known to be potent functional compounds which are not consumed for the energy purposes rather consumed for medicinal properties. In today’s world, where consumer needs are more inclined toward the natural products, there is a deep role of advanced processing techniques which can restore the maximum amount of functional compounds in the processed products.