FSP: Increases antioxidant value

Increases antioxidant value

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 2 : Food Preparation

Increases antioxidant value

Cooked tomatoes are associated with greater health benefits, compared to uncooked, because the heating process makes lycopene more easily absorbed by the body. Lycopene – the pigment present in tomatoes – reduces the risk of some cancers.

Last modified: Tuesday, 6 December 2011, 10:08 AM

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    - Topic 1
    - Topic 2
      - Introduction
      - Objectives of food preparation
      - Improves taste and food quality
      - Destruction of micro-organisms
      - Improves digestibility
      - Increases availability of nutrients
      - Increases antioxidant value
      - Limitations of cooking food
      - References
      - Assessment
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Food science and processing 3(2+1)

Increases antioxidant value

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