Food consists of important nutrients. When food is processed with novel technologies, we need to know what happens to these nutrients. Researchers have studied a number of aspects of the nutritional value of food as it goes through various treatments.
| Goal |  High pressure |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 UV-light |
|---|---|---|---|---|---|---|
| Egg | Has less effect | Has less effect | Has less effect | Has less effect | ||
| Dairy |
Has effect Applies to yogurt |
Has effect |
Has effect Applies to yogurt |
|||
| Meat |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
Has less effect Applies to chicken |
||
| Vegetables | ||||||
| Fruit |
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography | 2021 | English | Nutrition | Anne Rieder *, Nils Kristian Afseth , Ulrike B¨ocker , Svein Halvor Knutsen , Bente Kirkhus , Hanne K. Mæhre , Simon Ballance , Sileshi Gizachew Wubshet |
https://www.sciencedirect.com/science/article/pii/S0308814621008360?via%3Dihub= |
| Impacts of heat-induced changes on milk protein digestibility: A review | 2021 | English | Nutrition, Dairy | Siqi Li, Aiqian Ye*, Harjinder Singh | https://www.sciencedirect.com/science/article/pii/S0958694621001886?via%3Dihub= |
| Effect of processing technologies on the digestibility of egg proteins | 2021 | English | Nutrition, Eggs | Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar, Hina F. Bhat |
https://ift.onlinelibrary.wiley.com/journal/15414337 |
| Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis) Master’s thesis | 2021 | English | High pressure processing, Microwaves, Vegetables, Nutrition, Shelf life | Finseth, Christian | https://ntnuopen.ntnu.no/ntnu-xmlui/handle/11250/2834788 |
| INFOGEST static in vitro simulation of gastrointestinal food digestion | 2019 | English | Nutrition | André Brodkorb, Lotti Egger, Marie Alminger, Paula Alvito, Ricardo Assunção, Simon Ballance, Torsten Bohn, Claire Bourlieu-Lacanal, Rachel Boutrou, Frédéric Carrière, Alfonso Clemente, Milena Corredig, Didier Dupont, Claire Dufour, Cathrina Edwards, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Carla Martins, Sébastien Marze, David Julian McClements, Olivia Ménard, Mans Minekus, Reto Portmann, Cláudia N. Santos, Isabelle Souchon, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies and Isidra Recio | http://dx.doi.org/10.1038/s41596-018-0119-1 |
| A standardised static in vitro digestion method suitable for food – an international consensus | 2014 | Nutrition | M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carri`ere, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Menard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb: | https://doi.org/10.1039/C3FO60702J |
