Abstract:
This paper propose to tackle the influence of the thermic processes to
the food nutrients, generated corelation between the food nutrients and the
human metabolism.The changing the nutritive value of the food needs new
tendency for the processing food, as well as to prevention the deterioration
its, keeping constantly.So that, the phyziological and metabolic systems of the
human organism should made, permanently, a tendency of balance.
Prezently, the classic thermic processes and these with the microwides or
infrared have making the changing of the chemical structure of food, which
will generate the eliminating of constitution water of food. The changes of the
chemical and phisical structure could determinated the senzorial qualities
and the nutrientes through the products. The modern tendences of the
proccesing of foods which wachted to shorten the processing and
conservation of its through long time,changing essential capilare structure of
food. These changes generate another structure for glucides, lipides,
proteins, mineral salts and vitamins, capilary water, which are the vital
elements well-estabilished by the ADN structure of the human person. The
researching study watch the evolution of food which are thermic proccesing
through the different methodes, the compatibility with their nutrients.
Absence of this compatibility determinate the energetic dificiency of the
human organism and the symptoms of the different diseases.
